Hersheys 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:

• Preheat oven to 350°F.
• In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
• In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
• Combine hot water and kirsch; pour over batter. Do not stir.
• Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.

Steps:

• Combine chocolate with sweetened condensed milk in heavy saucepan. Cook over medium heat, stirring constantly, until chocolate is melted. Remove from heat; stir in almond extract. Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
• Beat whipping cream in medium bowl until stiff; gradually fold into chocolate mixture. Pour into baked pie crust. Refrigerate 4 to 6 hours or until set. Serve with pie filling. Garnish with almonds, if desired. Cover; refrigerate leftover pie.

Steps:

• Combine chocolate with sweetened condensed milk in heavy saucepan. Cook over medium heat, stirring constantly, until chocolate is melted. Remove from heat; stir in almond extract. Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
• Beat whipping cream in medium bowl until stiff; gradually fold into chocolate mixture. Pour into baked pie crust. Refrigerate 4 to 6 hours or until set. Serve with pie filling. Garnish with almonds, if desired. Cover; refrigerate leftover pie.

Steps:

• Combine eggs, milk, vanilla, and melted butter and whisk well; combine flour, cocoa, sugar, and salt and add to wet mixture; whisk thoroughly or beat with an immersion blender until smooth; cover batter and refrigerate for one to two hours.
• Remove batter from refrigerator and stir; you may, if necessary, thin batter by adding a little additional milk or you may thicken it by adding a bit of flour; heat a non-stick skillet (I recommend a 10" omelette pan) to medium-high heat and add 1/2 teaspoon butter to it.
• Pour 1/4 cup of batter into skillet and tilt so that a thin layer of batter coats the pan bottom in an 8-inch circle; cook crepe for 30-60 seconds until it appears dry and is just beginning to brown at edges; carefully loosen edges and turn crepe over; cook second side for another 30-60 seconds.
• Continue cooking crepes, adding 1/2 teaspoon butter to the skillet before each one; stack finished crepes with waxed paper between them ~ You may refrigerate or freeze them for later use or serve immediately.
• To serve, place 2-3 tablespoons cherry pie filling across center of each crepe and roll tightly or fold crepe into quarters; place 2 filled crepes on each serving plate; garnish crepes with your choice of sweetened whipped cream, additional cherry pie filling, chocolate or cherry syrup, chocolate curls, and mint sprigs.
• NOTE: When garnishing my crepes I did not use chocolate syrup, but instead spooned a little cherry pie filling (no whole cherries) into a small plastic ziploc bag, snipped off its corner, and gently squeezed the filling through and onto my crepes.