NO BAKE BLACK FOREST PIE
No Bake Black Forest Pie has a chocolate cookie crust with two layers of smooth cheesecake. Top with a spoonful of canned cherry pie filling.
Provided by Jessica
Categories Dessert
Time 8h10m
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
- Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
- Spread half of the mixture into the ready-to-use pie crust.
- Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
- Spread evenly over the cream cheese layer.
- Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.
Nutrition Facts : Calories 433 kcal, Carbohydrate 56 g, Protein 5 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 51 mg, Sodium 256 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
NO BAKE - BLACK FOREST CHERRY PIE
Steps:
- In a large bowl, blend 1 ½ cups chocolate chips, sweetened condensed milk and almond extract. Microwave, in bursts of 20 seconds, stirring in between each burst until blended & smooth.
- Add the chocolate mixture to pie crust and top with cherry fruit filling. Cover and chill for 4 hours.
- Beat the heavy whipping cream until soft peaks form, about 1-2 minutes on high speed. Pipe swirls around the edges of the pie. Melt ½ cup chocolate chips in the microwave and drizzle over the center of the pie. If desired, sprinkle on sliced almonds & mini chocolate chips.
- Chill for 30 more minutes before cutting and serving. To get clean cuts, run a sharp knife under hot water, dry, and make a cut. Repeat until all slices of the pie are cut out.
- Serve immediately after being cut.
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
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.
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NO BAKE BLACK FOREST PIE - BLUE BOWL
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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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