The Realtors Black Forest Pie Quick And Easy Recipes

Steps:

• In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours.
• Meanwhile, heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use.
• In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool.
• Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.

Steps:

• Spread 1 cup of whipped topping on bottom of pie crust.
• Combine milk and pudding mix in medium bowl.
• Blend with wire whisk or electric mixer (low speed) for 1 minute.
• Fold in 1 1/2 cups whipped topping.
• Spread over whipped topping in crust.
• Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
• Spoon cherry pie filling in the center.
• Chill at least three hours.

Steps:

• In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
• Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.

Steps:

• Heat oven to 350°F.
• Combine sugar, cocoa powder and flour in medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly. Remove from heat. Stir small amount of hot mixture into eggs; return to hot mixture. Add half the pie filling; stir until blended. Pour into crust.
• Bake 35 to 45 min. or until center is almost set. Cool. Refrigerate 1 hour.
• Add grated chocolate to 2 cups COOL WHIP; stir gently just until blended. Spread over pie; top with remaining cherry pie filling and COOL WHIP. Refrigerate 30 min.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
• Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
• Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.