Best 7 Black Forest Chokecherry Pie Recipes

BLACK FOREST CHOKECHERRY PIE

Steps:

• Divide juice into 1/2 cup and 1-1/2 cup portions.
• Mix cornstarch and 1/2 cup juice.
• Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
• Add cornstarch-juice mixture; cook to thicken.
• Add salt and almond extract.
• Set aside to cool.
• To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
• For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
• For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
• Spread onto pudding sauce carefully, using a spoon for best results.
• Mound the rest of the whipped topping around the edges or all in center.
• Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
• Serve chilled.

BLACK FOREST CHEESE PIE

Steps:

• Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add milk, mixing until well blended. Add dry pudding mix; beat on low speed 1 minute, stopping to scrape side of bowl frequently. Beat on medium speed 30 seconds.
• Spread into pie crust.
• Refrigerate 2 hours or until firm. Spoon cherry pie filling over pie just before serving; top with whipped topping. Garnish with grated BAKER'S Semi-Sweet Baking Chocolate, if desired. Store leftover pie in refrigerator.

EASY CHERRY-CHOCOLATE BLACK FOREST PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
• Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.

"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
• Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
• Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.

CHOKECHERRY PIE

Steps:

• Combine first five ingredients in saucepan.
• Cook ingredients until thick, stirring constantly to avoid scorching.
• Cool.
• Pour into pie shell and place in refrigerator until thoroughly chilled.
• Serve with whipped cream or cream topping.

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 CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.
• Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.
• Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
• Press remaining dough evenly into the bottom of the baking pan.
• Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.
• Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.
• Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.