Black Forest Pie is the perfect combination of rich fudgy chocolate and cherry filling, topped with a layer of cherries, and a layer of whipped cream speckled with shaved baker’s chocolate all nestled in a flaky pie crust.
This small batch pie makes a great dessert for two. It’s perfect for an impressive date night, Valentine’s Day, New Year’s celebrations, or any night of the week.
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How to make Black Forest Pie
For the pie crust
Preheat the oven to 350 degrees F (180 C).
Fill a cup with 3 tablespoons of ice water and set aside.
Mix together the flour and salt.
Pour the melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly.
Add the ice water one tablespoon at a time.
Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still a bit crumbly, it’s ready to roll out.
Sprinkle some flour on a clean surface and roll out the dough, constantly flouring the rolling pin.
Roll the dough out until it’s at least 2-3 inches more in diameter than the pie plate.
Carefully place the dough into a 6-inch pie plate smoothing it out inside the pie plate and letting the edges overhang. Click for a 6-inch pie pan.
Cut the overhanging edges with scissors, but leave at least an inch or so overhanging the rim of the pie plate.
Pinch the edges to make a pretty pattern around the top edge, if desired.
For the pie filling
In a saucepan combine the 1/3 cup sugar, cocoa, and 1 tbsp flour.
Stir in the milk until smooth.
Cook over medium heat, whisking until smooth.
Add 2 tbsp cubed butter. Continue to whisk and cook over medium heat until thick and bubbly.
Continue whisking, reduce heat, and cook for 2 minutes.
Remove the filling from the heat.
Stir about 1/4 cup of hot mixture into the egg.
Whisk together and add back to the chocolate mixture. Whisk until combined.
Stir in the 1/4 cup canned cherry pie filling.
Pour the filling mixture into the pie shell and bake for 35 – 40 minutes or until the filling is almost set in the middle.
Cool completely.
For the pie topping
Spread the 1/2 cup canned cherry pie filling over the chocolate pie.
Grate the unsweetened chocolate into shavings.
Reserve a small amount of chocolate shavings aside and add the rest into a bowl with the whipped cream. Whisk to combine.
Spread the whipped cream mixture in a layer over the cherries.
Sprinkle the rest of the chocolate shavings over the top of the pie.
Add one more cherry on top, if desired.
Cut in half or quarters and serve.
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Best Black Forest Pie
Ingredients
For the crust:
- ¾ cup flour
- ½ tsp salt
- 4 Tbsp unsalted butter (melted)
- 3 Tbsp ice water
For the filling:
- ⅓ cup sugar
- ⅛ cup baking cocoa
- 1 Tbsp flour
- ¼ cup milk
- 2 Tbsp butter, cubed
- 1 egg, lightly beaten
- ¼ cup canned cherry pie filling
For the topping:
- ½ cup canned cherry pie filling
- ½ cup whipped cream
- ½ oz unsweetened baker’s chocolate
Instructions
For the crust:
- Pre-heat oven to 350 degrees F (180 C).
- Fill a cup with 3 tablespoons of ice water and set aside.
- Mix together flour and salt.
- Pour melted butter into flour mixture, and blend together with a fork until mixture is crumbly.
- Add ice water one tablespoon at a time.
- Use a fork and then your hands to form mixture into a ball. When mixture forms together but is still a bit crumbly, it’s ready to roll out.
- Sprinkle some flour on a clean surface and roll out dough, constantly flouring the rolling pin.
- Roll dough out until it’s at least 2 – 3 inches more in diameter than the pie plate.
- Carefully place dough into a 6 inch pie plate smoothing it out inside pie plate and letting edges overhang. Click for a 6 inch pie pan.
- Cut overhanging edges with scissors, but leave at least an inch or so overhanging the rim of your pie plate.
- Pinch edges to make a pretty pattern around top edge, if desired.
For the Filling:
- In a saucepan combine 1/3 cup sugar, cocoa, and 1 tbsp flour.
- Stir in milk until smooth.
- Cook over medium heat, whisking until smooth.
- Add 2 tbsp cubed butter. Continue to whisk and cook over medium heat until thick and bubbly.
- Continue whisking and reduce heat and cook for 2 minutes.
- Remove filling from heat.
- Stir about 1/4 cup hot mixture into egg. Whisk together and add back to chocolate mixture. Whisk until combined.
- Stir in 1/4 cup canned cherry pie filling.
- Pour filling mixture into pie shell and bake for 35 – 40 minutes or until filling is almost set in middle.
- Cool completely.
For the topping:
- Spread 1/2 cup canned cherry pie filling over chocolate pie.
- Grate unsweetened chocolate into shavings.
- Reserve a small amount of chocolate shavings aside and add remainder into a bowl with whipped cream. Whisk to combine.
- Spread whipped cream mixture in a layer over cherries.
- Sprinkle remainder of chocolate shavings over top of pie. Add one more cherry on top, if desired.
- Cut in half or quarters and serve.
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
