I know I’ve probably said it a million times before, but chocolate and cherries together is the most incredible flavor combination. But when you add light as air fresh whipped cream to the mix, it becomes something that is so hard to resist. Why even bother trying. I mean, really.
This is why Black Forest Cake – and now this Black Forest Pie – is such a favorite with so many people.
Ingredients
- For the Chocolate Pie Crust
- 1 1/4 cup all-purpose flour
- 3 tablespoons cocoa powder (I used Dutch processed)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, cut in cubes and frozen
- 1 egg yolk, chilled
- 1/4 cup ice cold water (+/- 1 tablespoon as needed)
- Chocolate Ganache (optional)
- 4 oz dark chocolate
- 2 tablespoons heavy cream
- Cherry Filling
- 2 lbs pitted cherries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1/3 cup kirsch
- 1/3 teaspoon salt
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 - 3 tablespoons cornstarch
- Pie Topping
- 3/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon kirsch
- shaved chocolate
- fresh cherries
Instructions
- 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.
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