Black Forest Pie
Indulge in the decadent layers of a luscious **Black Forest Pie**—a modern twist on the classic German dessert. This no-fuss recipe combines a buttery Oreo cookie crust with a velvety layer of rich semi-sweet chocolate ganache, topped with a sweet-tart cherry compote made from dark sweet cherries. The pie is finished with a cloud of freshly whipped cream, maraschino cherries, and a sprinkle of chocolate shavings for an elegant touch. Perfect for entertaining, this 30-minute prep dessert is a crowd-pleaser with its balance of indulgent chocolate and bright fruit flavors. Serve it chilled and watch it become the star of any table.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter, melted
- 8 ounces Semi-sweet chocolate
- 1.5 cups Heavy cream
- 2 cups Dark sweet cherries, pitted
- 3 tablespoons Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 1 cup Whipping cream for topping
- 12 pieces Maraschino cherries with stems
- 2 tablespoons Chocolate shavings for garnish
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, crush Oreo cookies into fine crumbs. Combine with melted butter until evenly moistened.
Press the Oreo crust mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.
In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
Heat 1 cup of the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Remove from heat and pour over the melted chocolate. Stir until well combined to create a ganache.
Pour the chocolate ganache into the cooled pie crust, spreading it evenly. Refrigerate until set, about 15-20 minutes.
In a saucepan, combine the pitted cherries, granulated sugar, and 1/4 cup of water. Cook over medium heat for 5 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Add this mixture to the cherry saucepan and stir constantly until the mixture thickens, about 2 minutes. Remove from heat and let it cool completely.
Spread the cooled cherry mixture over the set ganache layer. Refrigerate the pie for at least 2 hours to chill and firm up.
Whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.
Just before serving, spread or pipe the whipped cream over the top of the pie. Garnish with maraschino cherries and chocolate shavings.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 45.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
