Black Forest Ice Cream Pie Recipes

BLACK FOREST ICE CREAM PIE

Steps:

• Fill crust with scoops of ice cream. Top with dollops of pie filling. Insert graham cracker pieces between scoops. Invert plastic cover from crust and place over pie. , Freeze for 2 hours or until firm. Remove from the freezer 15-20 minutes before serving. Drizzle with fudge topping. Cut into wedges.

BLACK FOREST PIE

Steps:

• In a food processor, mix together the flour, cocoa powder, sugar, and salt together. Pulse until combined.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 cup and test the mixture. It should look like wet sand, but come together when pressed. Add another tablespoon as needed.
• Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight.
• Melt the chocolate for the ganache, if using. Stir in the heavy cream until it is well combined. Set aside until needed.
• Take out the dough and roll out into a circle 1/4 inch thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 minutes to an hour. Preheat the oven to 350 F.
• While the crust is freezing, mix together all the ingredients for the filling into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temperature.
• Remove the pie crust and cover with parchment paper, then fill with pie weights or dried beans or rice. Bake for 25 minutes. Remove and discard the parchment and weights. Bake for another 5 - 8 minutes.
• Set aside to cool to room temperature. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator.
• Beat the heavy cream, powdered sugar, and kirsch until iit forms stiff peaks.
• Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries.
• Best stored chilled in an air tight container.

BLACK FOREST FREEZER PIE

Steps:

• Spoon ice cream into crust; cover and freeze 15 minutes., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. , Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in.-diameter well in the center of the pie for pie filling (do not add filling). Pipe reserved cream cheese mixture around pie., Cover and freeze 3-4 hours or until firm. May be frozen up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.

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 CREAM PIE CAKE

Steps:

• 1. Bake cake in a 13x9 pan according to the package directions.
• 2. While cake is still warm, poke top with a fork, and spread the cherry pie filling evenly over the top of the cake.
• 3. While cake cools, prepare pudding according to package directions, let thicken. Fold Cool Whip into vanilla pudding.
• 4. Spread pudding/Cool Whip mixture evenly and carefully over cake on top of the cherry pie filling.
• 5. Decorate with sprinkles and maraschino cherries.
• 6. Cover and refrigerate.

BLACK FOREST CAKE WITH WHIPPED CREAM FROSTING

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
• In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
• For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
• For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
• To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
• Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.