Best Black Forest Chokecherry Pie Recipes

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BLACK FOREST PIE



Black Forest Pie image

With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
3/4 cup sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup butter, cubed
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
Whipped topping, optional

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.

Nutrition Facts : Calories 370 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 192mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

FAST AND EASY BLACK FOREST PIE



Fast and Easy Black Forest Pie image

Make and share this Fast and Easy Black Forest Pie recipe from Food.com.

Provided by Chris from Kansas

Categories     Pie

Time 15m

Yield 1 pie

Number Of Ingredients 5

1 chocolate graham wafer pie crust
3 1/2 cups thawed whipped topping (8 oz)
1 cup cold milk
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup cherry pie filling

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.

Nutrition Facts : Calories 1814.4, Fat 82.5, SaturatedFat 40.6, Cholesterol 193.8, Sodium 2380, Carbohydrate 250.9, Fiber 6.3, Sugar 120.5, Protein 22

BLACK FOREST MERINGUE PIE



Black Forest Meringue Pie image

Black Forest cake's irresistible chocolate-cherry flavor duo gets a makeover in this stunning pie. Erin McDowell makes a fresh cherry filling, a quick-and-luscious dark-chocolate ganache, then shows us how to whip up a light-as-air French meringue topping.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h30m

Yield One 9-inch pie

Number Of Ingredients 14

3 pounds cherries (preferably sour cherries), pitted, thawed if frozen
1 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
Dough for 1 single-crust pie (homemade or store-bought), well chilled
1 cup finely chopped bittersweet or semisweet chocolate
1/3 cup heavy cream
4 large egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
Large pinch fine sea salt
1 teaspoon pure vanilla extract

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.

BLACK FOREST PIE



Black Forest Pie image

Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was "the" pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling.

Provided by ReeLani

Categories     Pie

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 package pillsbury all ready pie crust (or make your own if you're good at pie crust!)
1 teaspoon flour
3/4 cup sugar
1/3 cup unsweetened cocoa
2 tablespoons flour
1/4 cup butter or 1/4 cup margarine
1/3 cup milk
2 eggs, beaten
1 (21 ounce) can cherry pie filling
1 (9 ounce) container Cool Whip or 1 (9 ounce) container similar whipped topping, thawed
1 ounce unsweetened chocolate, coarsely grated

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.

CHOKECHERRY PIE



Chokecherry Pie image

Make and share this Chokecherry Pie recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1 pinch salt
1/2 teaspoon almond extract
1 9 in.baked pastry shell

Steps:

  • Combine first five ingredients in saucepan.
  • Cook ingredients until thick, stirring constantly to avoid scorching.
  • Cool.
  • Pour into pie shell and place in refrigerator until thoroughly chilled.
  • Serve with whipped cream or cream topping.

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