You can’t go wrong with the combination of chocolate, cherry and whipped cream. Put these three flavors together and you get our black forest pie.
First off, you will need one pre-baked pie crust. You can follow our classic pie crust recipe or buy a premade pie crust if you are looking to save time. If you choose to make the crust from scratch you will only need half a recipe (no top crust is needed) and you will need to blind bake the pie crust. If you want to avoid turning on your oven we recommend using a prebaked pie crust. An Oreo pie crust would also be amazing with this pie!
The star of this pie is the chocolate filling. We are huge fans of French silk pie so we decided to use that as the inspiration for the chocolate filling. It’s a little more time consuming than creating a simple chocolate cream pie filling, but it is so worth it.
Once you have the chocolate filling finished and chilled all you need to do is top with the cherry pie filling and whipped cream. The very first time we made this pie we only used one can of cherry pie filling and felt the chocolate to cherry ratio was a little off so we changed up the recipe to use two cans and so glad we did. If you feel like two cans is going to be too much cherry then start with one can and add the second if needed. We chose to add the whipped cream around the edge of the pie, but feel free to top the pie however you desire. Next time we may try topping the whole pie with whipped cream. There’s no such thing as too much whipped cream, right?
Thank you for stopping by our blog! We hope you love this recipe as much as we do. Let us know what you think in the comments below and give us a follow on Instagram and Facebook. Happy baking!
Black Forest Pie
Ingredients
- 1 pie crust baked and cooled
- 1 cup granulated sugar
- 4 eggs
- 8 ounces semi-sweet chocolate melted
- 2 tsp vanilla
- 1 cup unsalted butter room temp
- 2 cups heavy whipping cream
- 1 tbsp powdered sugar
- 2 cans cherry pie filling
Instructions
- In a heat proof bowl or the top of a double boiler, whisk together the sugar and eggs. Place over a pot of simmering water (creating a double boiler) making sure that the bottom of the bowl does not touch the water. Whisk constantly until the mixture reach 160 degrees.
- Remove the sugar/egg mixture from the heat and stir in the melted chocolate and vanilla. Set aside to cool for 10 minutes, stiring occasionally.
- While the chocolate/egg mixture cools cream the butter. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy.
- With the mixer on low speed, slowly pour in the chocolate/egg mixture. Increase the speed to medium-high and beat for 5 minutes until light and fluffy. Set aside.
- In a clean bowl, beat the heavy cream and powdered sugar until stiff peaks form. Divide the whipped cream in half and fold half the whipped cream into the chocolate mixture until fully combined. Pour filling into baked pie crust and chill in the frig for at least 4 hours. Refrigerate the other half of the whipped cream. It will be used to top the pie.
- After the pie has chilled, top with the cherry pie filling.
- Fit a pipig bag with a large star tip and fill with the reserved whipped cream. Pipe the whipped cream around the edge of the pie. If you wish you can garnish the pie with shaved chocolate or drizzle with melted chocolate.
- Serve immediately or refrigerate until you are ready to serve.
