Black Forest Chokecherry Pie Recipes

CHOKECHERRY PIE

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.

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.

BLACK FOREST PIE

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.

BLACK FOREST CHOKECHERRY PIE

Steps:

• Divide juice into 1/2 cup and 1-1/2 cup portions.
• Mix cornstarch and 1/2 cup juice.
• Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
• Add cornstarch-juice mixture; cook to thicken.
• Add salt and almond extract.
• Set aside to cool.
• To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
• For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
• For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
• Spread onto pudding sauce carefully, using a spoon for best results.
• Mound the rest of the whipped topping around the edges or all in center.
• Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
• Serve chilled.