Black Forest Pie Recipe

4.5 6 12
Black Forest Pie Recipe
Black Forest Pie Recipe photo by Taste of Home
Publisher Photo

Black Forest Pie Recipe

Read Reviews
4.5 6 12
Publisher Photo
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive--it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk
  • 1/4 cup butter
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling, divided
  • 1 unbaked pastry shell (9 inches)
  • Whipped topping, optional

Directions

In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.
Originally published as Black Forest Pie in Taste of Home February/March 2000, p27

Nutritional Facts

1 slice: 370 calories, 15g fat (7g saturated fat), 75mg cholesterol, 192mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 4g protein.

  • 3/4 cup sugar
  • 1/3 cup baking cocoa
  • 2 tablespoons all-purpose flour
  • 1/3 cup milk
  • 1/4 cup butter
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling, divided
  • 1 unbaked pastry shell (9 inches)
  • Whipped topping, optional
  1. In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.
Originally published as Black Forest Pie in Taste of Home February/March 2000, p27

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Reviews forBlack Forest Pie

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MY REVIEW
Ashaline User ID: 1186991 265516
Reviewed May. 4, 2017

"I have been making this for years! It is soooo good and such an easy pie to make. One of my husbands favorites!"

MY REVIEW
[email protected] User ID: 7505473 27413
Reviewed Dec. 18, 2013

"Very quick & easy, this is my holiday tradition which I make every Christmas, my family's favorite."

MY REVIEW
judontmesswithme User ID: 7075186 91094
Reviewed Oct. 14, 2013

"This was overall a descent pie. The regular pie crust actually didn't go well with rest, though. I will probably play with the crust and see if I can come up with something that fits together with the rest of the ingredients better. Aside from that, the filling was pretty good, and I absolutely love cherries."

MY REVIEW
[email protected] User ID: 4441258 26445
Reviewed Aug. 30, 2011

"Very delicious pie and quite easy to prepare. It will definitely be made again."

MY REVIEW
My_Joy User ID: 5468392 38008
Reviewed Dec. 6, 2010

"This pie was excellent and above what I expected. The pie filling tastes like homemade chocolate pudding and is scrumptious when topped with real whipped cream, it is my favorite pie! I highly reccomend it and have shared it with my friends. The pie is easy to make, fast to make, and delicious."

MY REVIEW
randith User ID: 4577360 26444
Reviewed Feb. 15, 2010

"It was moist and delicious and not too sweet. And whipped cream should never be optional for this!"

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