Black Forest Pie
A crisp chocolate cookie crust filled with smooth, velvety chocolate filling, and topped with homemade cherry sauce!
Ingredients
Crust:
- 22 Oreos
- 4 Tablespoons butter, melted
Cherry Sauce:
- ¼ cup granulated sugar
- 2 Tablespoons cornstarch
- 2 cups fresh sweet cherries, pitted and stemmed
- 2 Tablespoons water
- Pinch salt
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Chocolate Filling:
- 1 ½ cups heavy cream, divided
- 12 ounces cream cheese, softened
- 1 teaspoon vanilla
- Pinch salt
- 8 ounces semi-sweet chocolate, chips or chopped
Whipped Cream
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Crust:
- Preheat the oven to 350ºF, and grease a 9-inch pie plate with nonstick cooking spray or butter.
- Crush the Oreos in a food processor until finely ground. Pour into a mixing bowl with the butter and use a fork to combine. Press mixture into the bottom and up the sides of the pie plate. Bake in the oven for 10 minutes. Remove from the oven and let cool completely before filling.
Make the Sauce:
- In a small bowl, stir the sugar and cornstarch together until combined. Add this mixture to a medium saucepan, along with the cherries, water, and salt.
- Bring the mixture to a simmer over medium heat, stirring constantly. You want the cherries to heat up and soften, so that they release their juices and thicken. Once the sauce is thick and a deep red color, remove it from the heat and stir in both extracts. Pour into a shallow dish to cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
- Switch the whisk attachment out for the paddle attachment and beat the cream cheese on high until smooth and fluffy. Stir in the vanilla and salt.
- In a separate bowl, combine the chocolate and remaining 1/2 cup of heavy cream. Heat in the microwave for 30 seconds. Remove and stir. Return to the microwave for 15 more seconds, then stir until smooth. If mixture is still lumpy, heat for an additional 15 seconds. Try not to overheat the chocolate.
- Pour the melted chocolate mixture into the bowl with the cream cheese mixture and beat until combined. Add about 1/3 of the whipped cream to the bowl, beating until just combined. Using a rubber spatula, fold in the rest of the whipped cream by hand.
- Pour filling into the pie crust and smooth out evenly with a spatula. Spoon cooled cherry sauce on top of pie, spreading evenly. Chill in the refrigerator for at least 6 hours, preferably overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a large star tip.
Decorate the Pie:
- Pipe a border of whipped cream along the outer edges of the pie. Slice, serve and enjoy!