The Realtors Black Forest Pie Quick And Easy Recipes

QUICK BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

BLACK FOREST PIE

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.

BLACK FOREST PIE

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

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.)

THE REALTOR'S BLACK FOREST PIE- QUICK AND EASY

Steps:

• In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
• Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.

QUICK BLACK FOREST PIE

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.

EASY UPSIDE-DOWN BLACK FOREST PIE

Steps:

• Bake cherry pie according to directions on package.
• Let cool on wire rack or counter top for 30 minutes or so.
• Invert pie carefully onto a plate.
• Top with hot fudge topping.
• Sprinkle with almonds.
• Cut into slices and serve with cool whip or Reddi-whipped cream on top of sliced pie.
• NOTES: From experience, let pie really cool off before inverting to plate and let the warm hot fudge cool also before adding the reddi whip cream, if adding before slicing the pie for single servings.

BLACK FOREST PIE

Steps:

• Mix milk and pudding in blender. Fill pie shell with pudding. Let set up in fridge 10 minutes. Top with pie filling. Makes 8 servings.
• Very easy your kids could make it.

QUICK BLACK FOREST PIE

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.

BLACK FOREST PIE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine sugar, cocoa and flour in a medium saucepan. Add milk and butter. Bring to a boil, stirring constantly. Remove from heat. Stir a small amount of the hot filling into the beaten eggs. Return all of the egg mixture back to the saucepan, whisking constantly to incorporate. Fold in half of the cherry pie filling and the chocolate chips. Pour filling into the pie shell and bake for 35-40 minutes or until set. Cool and refrigerate for at least one hour.
• Spoon whipped topping over pie then artfully arrange the remaining cherry pie filling on top.

FAST AND EASY BLACK FOREST PIE

Steps:

• Spread 1 cup of whipped topping on bottom of pie crust.
• Combine milk and pudding mix in medium bowl.
• Blend with wire whisk or electric mixer (low speed) for 1 minute.
• Fold in 1 1/2 cups whipped topping.
• Spread over whipped topping in crust.
• Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
• Spoon cherry pie filling in the center.
• Chill at least three hours.