BLACK FOREST FREEZER PIE
A delightful dessert is never far off when you have this layered ice cream pie in the freezer. For variety, I sometimes use strawberry pie filling and a chocolate crust. -Angie Helms, Pontotoc, Mississippi
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spoon ice cream into crust; cover and freeze 15 minutes., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Set aside 1-1/2 cups for garnish. , Spread remaining cream cheese mixture over ice cream. Using the back of a spoon, make an 8-in.-diameter well in the center of the pie for pie filling (do not add filling). Pipe reserved cream cheese mixture around pie., Cover and freeze 3-4 hours or until firm. May be frozen up to 2 months. Just before serving, spoon pie filling into the well; drizzle with chocolate syrup. Serve immediately.
Nutrition Facts : Calories 520 calories, Fat 21g fat (12g saturated fat), Cholesterol 27mg cholesterol, Sodium 266mg sodium, Carbohydrate 77g carbohydrate (63g sugars, Fiber 2g fiber), Protein 4g protein.
FROZEN YOGURT PIE
Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
- Freeze 4 hours or until firm.
- Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g
BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST
Tangy from yogurt and rippled with blackberries, this frozen pie will make a pretty addition to barbecues and backyard cookouts. The salty cracker crust against the sweet tart filling is a match made in summer heaven. Raspberries work in place of the blackberries, too. Want to know what to do with leftover sweetened condensed milk? Stir into iced coffee or Thai iced tea, or drizzle over sliced fresh fruit.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
- Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.
BLACK FOREST PIE
A chocolate lovers Black Forest Pie has a creamy chocolate filling between a layer of ganache and a layer of cherries. A chocolate crust adds even more chocolate to this decadent dessert.
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 25
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.)
Nutrition Facts : Calories 514 kcal, Carbohydrate 53 g, Protein 6 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 122 mg, Sodium 367 mg, Fiber 4 g, Sugar 33 g, UnsaturatedFat 11 g, ServingSize 1 serving
BLACK FOREST YOGURT PIE
Steps:
- Empty yogurt into a bowl. Stir in chocolate whip cream until fully mixed.
- Put mixture into the chocolate pie shell. *Top with cherry pie filling.
- Chill for 30 minutes, or eat as soon as mixed, or serve frozen.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
QUICK BLACK FOREST PIE
Number Of Ingredients 5
Steps:
- 1. Spread 1 cup of whipped topping in crust.2. In medium bowl beat milk and pudding mix with wire whisk for 1 minute. Whisk in 1 1/2 cups of remaining whipped topping. Spread over whipped topping in crust.3. Spread remaining whipped topping over pudding mixture, leaving a 1-inch border around edge. Form slight depression in center of whipped topping. Spoon pie filling into depression. Refrigerate at least 2 hours.4. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
BLACK FOREST PIE
Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was "the" pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling.
Provided by ReeLani
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
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 PIE
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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 15g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 192mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK FOREST PIE
Number Of Ingredients 7
Steps:
- 1. Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream on medium speed of electric mixer until soft peaks form. Set aside.2. Using same beaters, in large mixing bowl beat marshmallow creme, chocolate and vanilla until combined. Gradually add cherry juice, beating until smooth. Fold in whipped cream and cherries. Spread in crust. 3. Freeze at least 4 hours or until firm. Let stand 15 minutes at room temperature before cutting. Garnish as desired.
Nutrition Facts : Nutritional Facts Serves
BLACK FOREST FROZEN YOGURT PIE
Yogurt Bar's fro-yo flavor of the month, organic raspberry, is perfectly complemented with a chocolate cookie crust, toasted coconut and just a drizzle of chocolate syrup. And Yogurt Bar's raspberry frozen yogurt is fat free, so you'll only feel half the guilt when indulging in this frozen treat. Impress friends and family alike with Black Forest Frozen Yogurt Pie! Source: http://www.yogurtbarsf.com voted as Best Frozen Yogurt by Best of the Bay readers' poll
Provided by Sophie87
Categories Frozen Desserts
Time 2h20m
Yield 1 1/2 cup crushed cookies
Number Of Ingredients 6
Steps:
- Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm.
- Using an electric mixer, mix on slow speed 1/2 cup fresh raspberries with Yogurt Bar raspberry frozen yogurt just until fruit is mixed inches Return frozen yogurt mix to freezer until it regains firmness. Use an ice cream scoop to fill pie shell with raspberry frozen yogurt mix, piling the scoops into a mound. Freeze until firm, at least two hours.
- Just before serving, remove pie from freezer. Garnish with remaining fresh raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut if desired.
Nutrition Facts : Calories 1622.9, Fat 86.4, SaturatedFat 51.1, Cholesterol 184.2, Sodium 1321.7, Carbohydrate 200.2, Fiber 10.1, Sugar 144.4, Protein 23.3
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