Black Forest Pie Recipes

BLACK FOREST CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
• In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
• Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
• Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
• Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
• With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

BLACK FOREST TART

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

CLASSIC EASY BLACK FOREST CAKE RECIPE

Steps:

• In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth.
• Add cake mix and mix until just combined.
• Pour this batter into 2 greased/floured 8x2 round cake pans.
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick in the center comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the sides and cut the domes on the cakes.
• Place one cake on a cake stand.
• Spread whipped cream on top.
• Then, spoon cherry pie filling on top of the whipped cream and spread it out.
• Place the other cake on top of the pie filling.
• Then, spread whipped cream on top again.
• Spoon cherry pie filling on top of the whipped cream again and spread it out.
• Sprinkle chocolate shavings on top and enjoy!

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

BLACK FOREST CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
• On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

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.

FAST AND EASY BLACK FOREST PIE

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.

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.

BLACK FOREST CAKE

Steps:

• Butter and flour 3 six inch cake pans. Preheat oven to 350F.
• Sift the flour baking soda and powder, salt and cocoa powder.
• Cream the butter and sugar together until light and fluffy. Beat the eggs and yolks in one at a time, then add in the coffee.
• In three batches, mix in the flour mixture alternating with the buttermilk. Don't over-mix!
• Divide batter evenly into pans and bake at 350f for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack.
• Add the water and sugar to a small pot then bring to a boil. Allow to boil for about a minute then remove from heat and stir in the cherry liqueur. Transfer to a bowl and allow to cool before using.
• Add the cold cream, powdered sugar, and Kirsche to the bowl of your stand mixer fitted with a whisk attachment then beat on high until soft peaks form. I always chill my bowl and whisk for a fast whip but this is optional.
• Melt about 1/4 cup or dark chocolate with two tablespoons of cream. Whisk together and set aside.
• Wash, halve and pit about about 2 cups of cherries then transfer to a bowl and set aside.
• Carefully shave the chocolate using a knife or vegetable peeler. and set aside.
• Cover the first cake layer with whipped cream then press cherry halves all over the top. These cherry pieces are actually structural as they will hold the cake up, whipped cream is TOO soft for a three layer cake on it's own. Repeat the process with the other layers until the cake is assembled.
• Give the cake a quick smooth and push in any errant cherries. Cover the cake with more whipped cream then smooth the top and side.
• Gingerly press shaved chocolate onto the bottom half of the cake. You can also toss the chocolate at the cake as the frosting is quite soft and easy to disturb.
• Pour or pipe ganache onto the cake's top then smooth out. Leave about an inch from the edge uncovered.
• Transfer the remaining whipped cream to a piping bag fitted with a large closed star tip (849) Pipe dollops on the top then top with cherries.

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 MERINGUE PIE

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

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 PIE

Steps:

• Pie crust: In a food processor, add flour, cocoa powder, sugar and salt and pulse to combine. Add cold butter, cut into 1 inch pieces, and pulse until you have pea size chunks of butter. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won't be smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Roll the dough out and place in a pie pan, poke with a fork all over and let it chill while the oven preheats to 425º. Place a piece of parchment paper or foil covering the pie crust and add pie weights or dried beans etc. Bake for 15 minutes, remove the pie weights and parchment and continue to bake for 2-3 minutes until it is golden brown and looks dry. Cool completely.
• Ganache: Place the cream in a saucepan and bring to a boil. Pour the hot cream over the chopped chocolate and let it sit for 15 seconds, then gently stir until it is smooth. Pour the warm ganache into the cooled pie crust and spread it evenly over the bottom. Let this cool for 15 minutes before adding the pie filling.
• Chocolate filling: In a saucepan, heat the milk and cream over medium heat until it simmers. Add chocolate and stir until melted. In a medium bowl, whisk the sugar, cornstarch and salt together then whisk in the egg yolks. Pour about a quarter of the hot chocolate into the egg mixture a tablespoon or so at a time, whisking constantly. Add the egg mixture to the saucepan and cook over medium heat stirring constantly until it is very thick and large bubbles form. 3-5 minutes.
• Remove from the heat and stir in butter and vanilla. Pour on top of the ganache in the pie crust and cover with plastic wrap, with the wrap pressing directly onto the warm surface. Place in the refrigerator for at least 45 minutes.
• Cherry Topping: In a saucepan, add cherries and lemon juice. In a small bowl stir surge and cornstarch together and add to the cherry mixture. Cook over medium heat, stirring frequently until the cherries are soft, about 5 minutes. Add vanilla and bitters and spread out onto a cookie sheet to cool. Once cool, remove the plastic wrap from the chocolate pie filling and add the cherry mixture on top, spreading it evenly. Refrigerate until ready to serve.
• Serve with whipped cream. (to make whipped cream combine a cup of heavy cream with 1/4 cup sugar and a teaspoon of vanilla and beat until medium peaks form.)

BLACK FOREST PIE

Steps:

• 1. Heat together the chocolate chips and vegetable shortening in a small heavy saucepan over low heat, stirring occasionally, until the chocolate is melted and mixture is smooth. Remove saucepan from heat. Stir in the cereal and nuts; let cool slightly. 2. Line 9-inch pie plate with sheet of aluminum foil. 3. Spoon chocolate mixture into lined pie plate; spread evenly over bottom and up sides, but not over the rim. Refrigerate until the pie shell is firm, about 1 hour. Carefully lift shell out of pie plate; peel off the aluminum foil; return shell to pie plate. Refrigerate until ready to fill. 4. Set aside 1/2 cup of cherries with stems. Stem, pit and coarsely chop the remaining cherries; toss the chopped cherries with the kirsch in a medium-size bowl. Cover and refrigerate for at least 1 hour. 5. Whisk together 1 cup of the sour cream and the milk in a small bowl until well blended. Gradually and vigorously whisk the pudding-and-pie filling into the sour cream mixture until well blended, smooth and thickened (you can use an electric mixer, but pudding will not blend as smoothly as if mixed by hand).