Approximate values estimated by AI
Black Forest Cherry Pie
60% authentic · German-inspired
A decadent fusion of classic cherry pie and Black Forest cake flavors, featuring a chocolate crust, cherry-chocolate filling, and whipped cream topping.
Ingredients
- All-purpose flour1.5 cups
- Unsweetened cocoa powder0.5 cup
- Granulated sugar0.25 cup
- Salt0.5 tsp
- Cold unsalted butter, cubed0.5 cup
- Ice water4-6 tbsp
- Pitted cherries (fresh or frozen)4 cups
- Dark chocolate, chopped4 oz
- Heavy cream0.5 cup
- Kirsch (cherry liqueur)2 tbsp
- Cornstarch2 tbsp
- Powdered sugar (for topping)1 cup
- Heavy cream (for topping)1 cup
Steps
- 1
Make the chocolate crust: Whisk together flour, cocoa powder, sugar, and salt. Cut in cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough forms. Wrap and chill for 30 minutes.
- 2
Blind bake the crust: Preheat oven to 375°F (190°C). Roll out dough and line a 9-inch pie plate. Prick the bottom with a fork. Line with parchment paper and pie weights. Bake for 15 minutes. Remove weights and paper, bake for another 5-7 minutes until set.
- 3
Prepare the filling: In a saucepan, combine cherries, Kirsch, cornstarch, and 1/4 cup sugar. Cook over medium heat until thickened. Remove from heat. Stir in chopped dark chocolate and 1/2 cup heavy cream until smooth. Let cool slightly.
- 4
Assemble the pie: Pour the cherry-chocolate filling into the pre-baked chocolate crust.
- 5
Chill the pie: Refrigerate for at least 2 hours, or until the filling is set.
- 6
Prepare the whipped cream topping: Beat 1 cup heavy cream with powdered sugar until stiff peaks form. Spoon or pipe onto the chilled pie just before serving. Garnish with chocolate shavings.
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