Black Forest Pie Recipes

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:

• 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.

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:

• 1. Spread one cup of Cool Whip on bottom of crust. Combine milk (or half and half) and instant pudding in large bowl and blend with wire whisk for one minute.
• 2. Fold in 1 1/2 cups of Cool Whip into the pudding mixture, and then spread mixture over crust. Spread remaining whipped topping over pie, leaving a one-inch space around edges of pie, and forming a depression in the center of whipped topping. Spoon pie filling into center.
• 3. Cover and chill in refrigerator for two hours, or freeze for several hours if you want an ice cream-like texture.

Steps:

• For the filling: Place the cherries and 1/3 cup of the sugar in a large pot and stir well to combine. Heat over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften and become juicy, 5 to 7 minutes.
• Whisk the remaining 2/3 cup sugar, cornstarch and salt together in a small bowl. Sprinkle the sugar mixture over the cherries and mix well to combine. Continue to cook until the mixture comes to a simmer, stirring constantly. Remove from the heat and stir in the vanilla and almond extracts. Pour the mixture into a 9-by-13-inch pan to cool.
• For the pie crust: On a lightly floured surface, roll out the dough until it is a circle about 1/4 inch thick and about 2 inches wider than the widest part of a 9-inch pie plate. Gently transfer the dough to the pie pan, lifting it at the edges to nudge it into the base and corners of the pie plate. If necessary, use scissors to trim off any excess dough so there's no more than about 1 inch all the way around the outer edge of the pie plate.
• Tuck the excess dough under the outer edge of the plate, then crimp the edge of the dough as desired. Dock the base and sides of the dough all over by pricking it with the tines of a fork, then refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Place the pie crust on a parchment-lined baking sheet. Cut a piece of parchment paper into a circle slightly larger than the pie plate and place it over the crust. Fill with pie weights to the top edge of the pie plate. Bake until the crust just starts to brown, 12 to 15 minutes. Remove the pie weights and return the crust to the oven until the bottom appears dry and set, 2 to 3 minutes. Cool completely.
• Meanwhile, place the chocolate in a medium heatproof bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then stir to combine-the ganache should be thick and smooth.
• Pour the ganache into the base of the cooled pie crust and spread into an even layer. Pour the cooled cherry filling on top of the chocolate and spread into an even layer. Transfer the pie to the oven and bake until the filling bubbles and the crust is deeply golden, 30 to 35 minutes. Cool completely.
• Shortly before you're ready to serve the pie, make the meringue: Bring a medium pot with about 2 inches of water to a simmer over medium-low heat. Place a medium heatproof bowl on top of the pot. Whisk the egg whites, cream of tartar, sugar, salt and vanilla together in the bowl. Continue to heat, whisking constantly, until the mixture reaches 160 degrees F on a thermometer. You can use an electric hand mixer to whisk it while it's heating (this is faster), or you can transfer the heated mixture to the bowl of an electric mixer fitted with the whip attachment. Whip the mixture on medium-high speed until it reaches medium-firm peaks, 4 to 5 minutes.
• Pile the meringue on top of the cooled pie; spread some meringue to the edges, but keep it piled a bit higher in the middle. If desired, toast the meringue with a kitchen torch.

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:

• 1. Heat together the chocolate chips and vegetable shortening in a small heavy saucepan over low heat, stirring occasionally, until the chocolate is melted and mixture is smooth. Remove saucepan from heat. Stir in the cereal and nuts; let cool slightly. 2. Line 9-inch pie plate with sheet of aluminum foil. 3. Spoon chocolate mixture into lined pie plate; spread evenly over bottom and up sides, but not over the rim. Refrigerate until the pie shell is firm, about 1 hour. Carefully lift shell out of pie plate; peel off the aluminum foil; return shell to pie plate. Refrigerate until ready to fill. 4. Set aside 1/2 cup of cherries with stems. Stem, pit and coarsely chop the remaining cherries; toss the chopped cherries with the kirsch in a medium-size bowl. Cover and refrigerate for at least 1 hour. 5. Whisk together 1 cup of the sour cream and the milk in a small bowl until well blended. Gradually and vigorously whisk the pudding-and-pie filling into the sour cream mixture until well blended, smooth and thickened (you can use an electric mixer, but pudding will not blend as smoothly as if mixed by hand).

Steps:

• Heat oven to 450º.
• Prepare pie crust according to package directions for one crust baked shell using 9 inch pie crust. Bake at 450 for 9-11 minutes or until lightly browned. Cool completely. (Refrigerate other crust for a later use.).
• In small saucepan, melt 6 ounces chocolate and margarine over low heat, stirring constantly; remove from heat.
• In small bowl, beat powdered sugar and cream cheese until smooth.
• Fold in 1 cup of the cherry pie filling.
• Spread chocolate filling evenly into cooled pie shell.
• Refrigerate 1 hour.
• In small bowl, combine whipped cream and grated chocolate.
• Spread evenly over cooled chocolate layer.
• Spoon remaining pie filling evenly around outer edge of pie.
• Refrigerate until serving time.
• Garnish with chocolate curls, if desired.