Black Forest Pie is the perfect combination of rich chocolate filling and a cherry topping.
Chocolate and cherries just go together. They are a delicious combination.
This Black Forest Pie is a perfect pie for the holidays. I have realized that not everyone loves pumpkin as much as I do. In fact, one of my kids pretty much hates pumpkin pie.
I can’t imagine hating pumpkin pie because I love it, but I know not everyone shares my love of pumpkin pie.
My pumpkin pie hating child however loves chocolate and loves cherries. So we often have some sort of chocolate pie or chocolate cherry dessert along with pumpkin pie for Thanksgiving.
This year year it will probably be this pie. It is perfect for those that love chocolate pie.
This Black Forest Pie recipe is based on an old Taste of Home recipe. However, we didn’t think it had enough chocolate filling. So I adjusted the recipe and made the filling thicker.
It made it better. The chocolate to cherry ratio is perfect.
I actually had trouble getting pictures of this pie last week because my family wanted to eat it. Yes, it is that good.
I used my favorite gluten free pie crust recipe for the crust. If you are not gluten free use your favorite pie crust or pie crust recipe.
Black Forest Pie
Black Forest Pie
Easy and delicious chocolate cherry pie!
Ingredients
- 1 1/4 cups sugar
- 1/2 cup baking cocoa
- 3 tablespoons flour ( I used Bob's Red Mill gluten free flour blend)
- 2/3 cups milk
- 5 tablespoons butter, cubed
- 3 eggs, lightly beaten
- 1 unbaked pie shell
- 1 can cherry pie filling
Instructions
- Preheat oven to 350 degrees.
- In a saucepan combine sugar, cocoa, and flour.
- Stir in milk and stir until smooth.
- Cook over medium heat, whisking until smooth.
- Add butter. Continue to whisk and cook over medium heat until thick and bubbly.
- Continue whisking and reduce heat and cook for 2 minutes.
- Remove from heat. Stir about 1/2 cup hot mixture into eggs. Whisk together and add back to chocolate mixture. Whisk until smooth. (Do not skip the step of adding the hot mixture to the eggs. It helps the eggs not cook up and form lumps.)
- Pour mixture into pie shell and bake for 35-38 minutes or until filling is almost set in the middle.
- Cool completely.
- Spread cherry filling over chocolate pie.
- Serve.
This looks amazing and can I just say, I totally agree with your child who does not love pumpkin pie. Apparently I can even make a good pumpkin pie according to my husband who loves them. I don’t mind pumpkin food if it doesn’t have that texture, I think. So muffins, bread, scones, no problem. I’m so glad there are so many other amazing pies around!
Good morning, this pie was lovely. I made it twice in the last week. One was for a pie action at our school which brought in $85 for our kids. The other was for Turkey Day.
I did adjust the cherry pie filling because no matter the brand you get there are hardly any cherries in them. This is what I did: remove the cherries from 1 can cherry pie filling (they get smashed easily). Put the gooey filling with 1 tsp vanilla in a sauce pan. Mix together 1 tsp cornstarch, 3 tsp granulated sugar & 1/2 tsp cinnamon and add to the filling mixture heating on medium until bubbly. Add dark sweet cherries (I used frozen cutting them in half – they were huge) and for fun I added fresh blueberries. Once reheated a starting to bubble, I removed from heat, added the canned cherries back into the filling and let it cool a bit and topped the pie. Be careful when stirring any of the fruit, they like to break apart. As for the measurements, I eyeballed it, basically just adding fruit until there isn’t so much gooey filling. I got told from the party people that it was decadent and I will have to make it again.
Thank you Lynn for posting this pie.
I am so glad that you enjoyed the pie! And thank you for sharing how you changed it. More fruit is always better!
I love this pie! Since I was making it for others I used tin pie pans instead of my ceramic ones. The tin pans (8.5 inch) are smaller than mine which I think is why I had a good bit of chocolate filling leftover- but certainly not enough for two pies. I did make the crust from scratch, I also made the cherry filling from scratch- used frozen cherries very easy. Turned out SO good! Perfect for Valentines Day!
I am wondering how do I store this? In the fridge? On the counter? Do I reheat when I want to eat a slice if I store it in fridge?
I am so glad that you enjoyed the pie! I am sure that it was delicious with the crust and cherry filling from scratch. I store this in the fridge. You can eat the leftover however you want. I like it best at room temperature, but you could definitely heat it up a little bit if you want to it that way. I hope that helps.