Best 9 Quick Black Forest Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable flavors of our "Quick Black Forest Pie" recipe collection, where classic meets modern in a symphony of tastes. Discover an array of variations that cater to diverse preferences and skill levels. From our "Classic Black Forest Pie" with its combination of rich chocolate, luscious cherries, and creamy whipped cream, to the "No-Bake Black Forest Pie" that offers a delightful twist with its graham cracker crust and chilled filling, to the individual-sized "Mini Black Forest Pies" perfect for intimate gatherings or as a sweet treat, we've got you covered. Embark on a culinary journey and create your own Black Forest masterpiece with our carefully curated selection of recipes.

Check out the recipes below so you can choose the best recipe for yourself!

NO BAKE BLACK FOREST PIE



No Bake Black Forest Pie image

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

1 (6 oz) ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
1 bar (8 oz) cream cheese (softened)
1/3 cup granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1 carton (8 oz) Cool Whip (thawed)
1/4 cup cocoa powder
2 tablespoons powdered sugar
1 can (21 oz) cherry pie filling

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

BLACK FOREST PIE



Black Forest Pie image

A mouthwatering and showstopping Black Forest pie with a rich dark chocolate crust, chocolate ganache, fresh cherry pie filling, and topped with the lighest whipped cream.

Provided by Amanda Powell

Categories     pie

Time 1h10m

Number Of Ingredients 22

1 1/4 cup all-purpose flour
3 tablespoons cocoa powder (I used Dutch processed)
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup 8 tablespoons unsalted butter, cut in cubes and frozen
1 egg yolk (chilled)
1/4 cup ice cold water (+/- 1 tablespoon as needed)
4 oz dark chocolate
2 tablespoons heavy cream
2 lbs pitted cherries
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1/3 cup kirsch
1/3 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
2 - 3 tablespoons cornstarch
3/4 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon kirsch
shaved chocolate
fresh cherries

Steps:

  • In a food processor, mix together the flour, cocoa powder, sugar, and salt together. Pulse until combined.
  • Add the butter and pulse until the mixture resembles coarse crumbs.
  • Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 cup and test the mixture. It should look like wet sand, but come together when pressed. Add another tablespoon as needed.
  • Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight.
  • Melt the chocolate for the ganache, if using. Stir in the heavy cream until it is well combined. Set aside until needed.
  • Take out the dough and roll out into a circle 1/4 inch thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 minutes to an hour. Preheat the oven to 350 F.
  • While the crust is freezing, mix together all the ingredients for the filling into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temperature.
  • Remove the pie crust and cover with parchment paper, then fill with pie weights or dried beans or rice. Bake for 25 minutes. Remove and discard the parchment and weights. Bake for another 5 - 8 minutes.
  • Set aside to cool to room temperature. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator.
  • Beat the heavy cream, powdered sugar, and kirsch until iit forms stiff peaks.
  • Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries.
  • Best stored chilled in an air tight container.

Nutrition Facts : Calories 364 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 48 mg, Sodium 148 mg, Fiber 4 g, Sugar 31 g, UnsaturatedFat 5 g, ServingSize 1 serving

QUICK BLACK FOREST CAKE



Quick Black Forest Cake image

This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.

Provided by Donna

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 18

Number Of Ingredients 8

1 (18.25 ounce) package devil's food cake mix with pudding
3 eggs
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling
1 ½ cups semisweet chocolate chips
1 tablespoon butter
2 tablespoons milk
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g

BLACK FOREST PIE



Black Forest Pie image

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

1 package pillsbury all ready pie crust (or make your own if you're good at pie crust!)
1 teaspoon flour
3/4 cup sugar
1/3 cup unsweetened cocoa
2 tablespoons flour
1/4 cup butter or 1/4 cup margarine
1/3 cup milk
2 eggs, beaten
1 (21 ounce) can cherry pie filling
1 (9 ounce) container Cool Whip or 1 (9 ounce) container similar whipped topping, thawed
1 ounce unsweetened chocolate, coarsely grated

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.

FAST AND EASY BLACK FOREST PIE



Fast and Easy Black Forest Pie image

Make and share this Fast and Easy Black Forest Pie recipe from Food.com.

Provided by Chris from Kansas

Categories     Pie

Time 15m

Yield 1 pie

Number Of Ingredients 5

1 chocolate graham wafer pie crust
3 1/2 cups thawed whipped topping (8 oz)
1 cup cold milk
1 (3 1/2 ounce) package instant chocolate pudding mix
1 cup cherry pie filling

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.

Nutrition Facts : Calories 1814.4, Fat 82.5, SaturatedFat 40.6, Cholesterol 193.8, Sodium 2380, Carbohydrate 250.9, Fiber 6.3, Sugar 120.5, Protein 22

BLACK FOREST PIE



Black Forest Pie image

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

1 cup flour
¼ cup cocoa powder
1 teaspoon sugar
½ teaspoon salt
10 tablespoons butter (Cold and cut into cubes)
1 teaspoon apple cider vinegar
⅛ cup water
4 ounces semi sweet or dark chocolate (finely chopped)
⅓ cup heavy cream
1 cup whole milk
½ cup heavy cream
2 ounces bittersweet chocolate (finely chopped)
3 ounces semi-sweet chocolate (finely chopped)
½ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
3 egg yolks
1 tablespoon butter (room temp)
1 teaspoon vanilla
3 cups fresh cherries (pitted and halved)
1 tablespoon lemon juice
⅓ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
splash bitters (optional)

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 MINI PIES



Black Forest Mini Pies image

Crumbled chocolate chip cookies serve as the crust for these muffin-sized mini pies that showcase layers of chocolaty pudding, cherry filling, grated chocolate and whipped cream.

Provided by By Cindy Rahe

Categories     Dessert

Time 3h40m

Yield 12

Number Of Ingredients 18

3/4 cup sugar
1/3 cup unsweetened baking cocoa
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 egg yolks
2 tablespoons butter, cut into pieces
1 teaspoon vanilla
2 cups chocolate cookie crumbs
3 tablespoons butter, melted
8 oz frozen pitted dark cherries
2 to 4 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon lemon juice
1 cup whipping cream, whipped
Grated chocolate
12 pitted dark cherries

Steps:

  • In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours.
  • Meanwhile, heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use.
  • In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool.
  • Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

Nutrition Facts : ServingSize 1 Serving

BLACK FOREST TART



Black Forest Tart image

Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
1/2 cup butter
6 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour
TOPPING:
1 can (21 ounces) cherry pie filling
2 ounces semisweet chocolate, chopped
1 tablespoon heavy whipping cream

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 258mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

BLACK FOREST PIE



Black Forest Pie image

A family favorite, and so easy (and fun) to make. This recipe lends itself well to variations; our favorite is an Oreo crust with strawberry pie filling, with half and half for extra creaminess.

Provided by Katherine Arthur

Categories     Pies

Time 2h15m

Number Of Ingredients 5

1 oreo or graham cracker pie crust
8 oz container of cool whip, thawed
1 c milk or half and half
1 pkg (4 serving size) instant chocolate pudding
1 c cherry pie or strawberry pie filling

Steps:

  • 1. Spread one cup of Cool Whip on bottom of crust. Combine milk (or half and half) and instant pudding in large bowl and blend with wire whisk for one minute.
  • 2. Fold in 1 1/2 cups of Cool Whip into the pudding mixture, and then spread mixture over crust. Spread remaining whipped topping over pie, leaving a one-inch space around edges of pie, and forming a depression in the center of whipped topping. Spoon pie filling into center.
  • 3. Cover and chill in refrigerator for two hours, or freeze for several hours if you want an ice cream-like texture.

Tips:

* For a richer flavor, use dark chocolate chips or shavings instead of semisweet chocolate chips. * If you don't have a pie crust, you can use a graham cracker crust instead. * To make the whipped cream, chill the bowl and beaters for at least 30 minutes before whipping. * For a stiffer whipped cream, add 1 tablespoon of powdered sugar per cup of cream. * If you don't have time to make the whipped cream, you can use store-bought whipped cream instead. * To make the pie ahead of time, assemble the pie and then freeze it. When you're ready to serve, thaw the pie in the refrigerator for several hours or overnight. * You can also make individual black forest pies by using muffin tins. Just fill each muffin cup with a layer of chocolate pudding, a layer of whipped cream, and a layer of cherries.

Conclusion:

This quick black forest pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor, creamy whipped cream, and tart cherries, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this black forest pie a try. You won't be disappointed!

Related Topics