Black Forest Pie
Chocolate Black Forest Pie combines the elements of a Black Forest Cake with Chocolate Brownie Pie.
Servings 8
Ingredients
- 1 unbaked 9-inch pie shell**
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons all-purpose flour
- ¼ scant teaspoon salt omit if using salted butter
- ⅓ cup milk
- 4 tablespoons unsalted butter at room temperature
- 2 large eggs lightly beaten
- 1 21 ounce can of cherry pie filling
- ¼ teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2-4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degree and have ready a 9 inch unbaked pie shell. I
- In a saucepan, combine the sugar, cocoa, flour and salt (if using). Set over medium heat and gradually add the milk. Stir until smooth, then add the butter and stir until mixture is thick and smooth.
- Stir about ¼ of the mixture into the beaten eggs to temper, then pour all of the egg mixture into the saucepan and cook over medium-low, stirring constantly, for 2 minutes. Remove from heat and stir in half the cherry pie filling and the vanilla. Pour into the unbaked pie shell and bake at 350 degrees F. for 35 minutes or until center is set, but still shiny. Let cool at room temperature, then chill for an hour or until cold.
- Prepare whipped cream. Beat the cream and 2 tablespoons of the sugar until stiff peaks start to form, then beat in vanilla. Taste test and add more sugar if desired. Pipe the sweetened whipped cream around the edge of the pie, then spoon remaining cherry pie filling in the center. Chill until ready to serve. This pie also freezes very well.
Notes
If you are making your pie crust from scratch and (like me) tend to make your crusts on the thick side, you may want to partially bake the crust before filling. I baked mine at 400, covered with foil and weighted with pie weights, for about 20 minutes, then let it cool before filling and baking. If using a store-bought crust, you should be fine just pouring the filling in an unbaked crust.
