Black Cherry Walnut Pie Recipes

NO BAKE - BLACK FOREST CHERRY PIE

Steps:

• In a large bowl, blend 1 ½ cups chocolate chips, sweetened condensed milk and almond extract. Microwave, in bursts of 20 seconds, stirring in between each burst until blended & smooth.
• Add the chocolate mixture to pie crust and top with cherry fruit filling. Cover and chill for 4 hours.
• Beat the heavy whipping cream until soft peaks form, about 1-2 minutes on high speed. Pipe swirls around the edges of the pie. Melt ½ cup chocolate chips in the microwave and drizzle over the center of the pie. If desired, sprinkle on sliced almonds & mini chocolate chips.
• Chill for 30 more minutes before cutting and serving. To get clean cuts, run a sharp knife under hot water, dry, and make a cut. Repeat until all slices of the pie are cut out.
• Serve immediately after being cut.

BLACK FOREST PIE

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.

BASIC BLACK WALNUT PIE

Steps:

• Combine 1 tablespoon sugar and flour. Sprinkle into the pastry shell; set aside. , In a small saucepan, bring the corn syrup, brown sugar and remaining sugar just to a boil. Remove from the heat; stir in butter until melted. Let cool for 3 minutes. , Gradually stir eggs into hot mixture. Add walnuts and mix well. Pour into pastry shell. Bake at 325° for 55-60 minutes or until top is browned.

BLACK WALNUT AND CHERRY STRUDEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix egg and water together in a bowl.
• Beat cream cheese, white sugar, and lemon juice together in a bowl with an electric mixer until smooth and fluffy.
• Roll each puff pastry into a 12x16-inch rectangle. Spread 1/2 of the cream cheese mixture down the center of a long side of each rectangle, leaving a 1-inch border. Top each of the cream cheese layers with 1/2 of the cherries and 1/2 of the walnuts.
• Fold opposite end of each puff pastry over the filling, brushing the edges with egg mixture to seal. Tuck the ends underneath the roll and place seam-side down on a baking sheet. Brush the tops of each strudel with egg mixture.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool strudels on baking sheet set on a wire rack, at least 30 minutes.
• Whisk confectioners' sugar, milk, and vanilla extract together in a bowl until desired consistency for glaze is reached; drizzle over strudels.

BLACK WALNUT PIE

Steps:

• Heat oven to 375°F. In medium bowl, beat eggs and brown sugar with electric mixer on medium speed until smooth. Add syrup, butter, lemon peel, lemon juice, vanilla and salt; beat until smooth.
• Sprinkle walnuts in pie crust; pour filling over nuts.
• Bake 55 minutes (center of pie will not be set). Cool completely on cooling rack, about 1 hour. Serve with whipped cream.

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

CHERRY WALNUT BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
• Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
• Bake 25 min. Cool.
• Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.

CHERRY CRUMB PIE

Steps:

• Heat oven to 425°F; place cookie sheet in oven to preheat.
• In medium bowl, stir together pie filling and cornstarch. Spoon into frozen crust. In small bowl, mix Streusel ingredients with fork until crumbly; sprinkle over filling.
• Bake on preheated cookie sheet 30 to 35 minutes or until filling is bubbly. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 2 hours before serving.

BLACK CHERRY BOURBON WALNUT PIE

Steps:

• Preheat oven 350 Crust: In a food processor pulse flour, salt, sugar until mixed. Add butter and pulse for 9-10 1 second pulses. Turn on processor and add vinegar and water until it forms a ball. Remove and place between 2 sheets of wax paper and roll out to pie crust thickness. Place in pie plate and shape. Place pie shell in refrigerator until ready for filling. For filling: In a heavy stainless sauce pan add cherries and 3/4 cup juice with sugar and bring to a boil. In a cup mix 1/4 cup of remaining cherry juice and corn starch and pour into sauce pan to thicken. When filling is to right consistency remove from heat and stir in salt, cinnamon, cloves and bourbon and pour into pie shell and set aside. In a food processor pulse flour, brn sugar, salt and butter until crumbly. Pour into a mixing bowl and stir in walnuts. Place walnut mixture on top of pie and bake in 350 degree oven until pie crust is golden and walnut mixture is golden. Serve warm. Even better served warm with Blue bell homemade vanilla ice cream!!

BLACK CHERRY WALNUT PIE

Steps:

• Preheat oven to 350 In a food processor add flour, salt, sugar and process for 2-3 seconds. Add butter and give 9-10 1 second pulses. Turn on processor again and drizzle water until dough becomes a ball. Remove and place ball between 2 sheets of wax paper and roll out to pie crust thickness. Place in pie plate and shape. Then refrigerate while preparing filling. For Filling in a heavy stainless sauce pan add cherries and 3/4 cup cherry juice and 1 cup sugar and bring to a boil. Mix remaining 1/4 cup cherry juice with 4 tbsp corn starch and add to sauce pan to thicken reducing heat. When sauce is to a thick filling consistency add cinnamon, cloves, salt, and almond extract. Pour mixture into pie crust. For the crumb topping: Place Flour, Sugar and butter in a food processor and pulse til crumbly. In a mixing bowl add the walnuts to the Four mixture and toss until incorporated and place on top of filling and bake until the pie crust is golden brown. Serve warm with blue bell homemade vanilla ice cream!