Black Forest No Bake Pie Recipes
BLACK FOREST NO-BAKE PIE
Chocolate cherry cheesecake pie in an oreo crust
Provided by Stacy Roman
Categories Dessert
Time 6h10m
Number Of Ingredients 10
Steps:
- Add cookies to food processor crush cookies
- Mix cookie crumbs together with melted butter
- Spread crumbs into 9 inch pie pan -bottom and sides -pat down with measuring cup
- Refrigerate at least 30 minutes
- In a medium size mixing bowl , cream cream cheese and granulated sugar until smooth and combined
- Next add sour cream and vanilla extract. Beat together until well combined. Fold in whipped topping with a spatula.
- Spread half of the mixture into your prepared pie crust (the one you made or pre-made)
- Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together .
- Spread evenly over the cream cheese layer
- Cover pie and refrigerate for 6-8 hours. Cover pie with cherries or cut and cover individual pieces.
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.
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- Make the Crust: Finely crush the oreos using a food processor, and then stir in the melted butter. Press this mixture into a 9 inch pie plate and pop in the fridge while you make the filling.
- Make the Chocolate Filling: Add the finely chopped chocolate to a medium, heat-proof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over the chocolate, and let sit 5 minutes. Stir the mixture well until you have a creamy, smooth chocolate ganache. Set aside. Add the 1 cup of cold heavy cream to a large mixing bowl with the vanilla and powdered sugar. Beat on high speed just until stiff peaks form. Add the chocolate ganache and gently fold in until everything is incorporated and you have a smooth chocolate mousse. Spread this into the chilled crust. Chill in the fridge, covered, for at least 6 hours, or overnight.
- Make the Boozy Cherry Sauce: Stir together the water and corn starch until the starch is fully dissolved. Add this to a medium sauce pan with the rest of the cherry sauce ingredients. Bring the mixture to a simmer, stirring constantly, then cook for 7 minutes, stirring the whole time. Turn the heat off and set the sauce aside to cool.
- Make the Whipped Cream: When ready to serve the pie, make the whipped cream. Beat all whipped cream ingredients in a large bowl with electric mixer on high speed. Stop just as soon as stiff peaks form - don't over mix the whipped cream! See note below if you want to stabilize your whipped cream - I usually do this.
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