Black Forest Pie

Delicious Black Forest Pie Recipe from Germany

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

The Black Forest Pie is a decadent dessert that combines the rich, velvety texture of chocolate with the light, airy feel of whipped cream, all encased in a crisp, buttery crust. This recipe takes inspiration from the classic Black Forest Cake, known for its cherries and lashings of chocolate, but simplifies it into a pie form for an easy yet impressive dessert option. Perfect for any occasion, from family dinners to festive celebrations, this pie promises to be a crowd-pleaser.

History

The Black Forest Pie is a modern twist on the traditional Black Forest Cake, which originated in the Black Forest region of Germany. The cake, known as Schwarzwälder Kirschtorte in German, is famous for its layers of chocolate cake, whipped cream, cherries, and a distinctive cherry liquor. The pie version maintains the beloved flavor profile but simplifies the preparation and presentation, making it accessible to bakers of all skill levels.

Ingredients

4 bars (1 oz each) of HERSHEY'S Unsweetened baking chocolate, broken into pieces
1 can (14 oz) of sweetened condensed milk (not evaporated milk)
1 tsp of almond extract
1.5 cups of cold whipping cream
1 baked 9- or 10-inch pie crust, cooled
1 can (21 oz) of chilled cherry pie filling
Toasted sliced almonds (optional)

How to prepare

Combine chocolate and sweetened condensed milk in a heavy saucepan.
Cook over medium heat, stirring constantly, until the chocolate is melted.
Remove from heat and stir in almond extract.
Pour the mixture into a large bowl and let it cool or refrigerate until thoroughly chilled.
Beat the mixture until smooth.
In a separate medium bowl, beat the whipping cream until stiff peaks form, then gradually fold it into the chocolate mixture.
Pour the mixture into a pre-baked pie crust.
Refrigerate the pie for 4 to 6 hours, or until it is set.
Serve the pie with your desired pie filling.
If desired, garnish the pie with almonds.
Cover the pie and refrigerate any leftovers.
This recipe makes about 8 servings.

Variations

Consider these variations to tailor the pie to your taste:
Use cherry-flavored whipped cream for an extra burst of cherry flavor.
Substitute the almond extract with vanilla or cherry liqueur for a different twist.
Try a chocolate cookie crust for a double chocolate experience.

Cooking Tips & Tricks

To ensure your Black Forest Pie turns out perfectly, consider these tips:

- Use high-quality chocolate for the best flavor.

- Ensure the chocolate mixture is completely cool before folding in the whipped cream to prevent it from melting.

- For a lighter filling, beat the whipping cream to stiff peaks before folding.

- Chill the pie for at least 4 to 6 hours to allow it to set properly.

- Garnish with toasted almonds for added texture and flavor.

Serving Suggestions

Serve the Black Forest Pie chilled, with a dollop of whipped cream and a sprinkle of chocolate shavings or cocoa powder for an extra touch of elegance. A side of fresh cherries or a cherry compote can also complement the flavors beautifully.

Cooking Techniques

The key techniques in this recipe include melting chocolate with condensed milk for a smooth filling, whipping cream to stiff peaks for lightness, and folding these elements together gently to maintain the airy texture.

Ingredient Substitutions

For a dairy-free version, use coconut cream instead of whipping cream and a dairy-free condensed milk alternative.

- If you don't have almond extract, cherry or vanilla extract can be used as substitutes.

- Raspberry or strawberry pie filling can replace cherry pie filling for a different flavor profile.

Make Ahead Tips

The Black Forest Pie can be made up to two days in advance and stored in the refrigerator until ready to serve. Prepare the pie as directed and keep it covered to prevent it from absorbing any fridge odors.

Presentation Ideas

For an elegant presentation, pipe whipped cream rosettes around the edge of the pie and place a cherry on each rosette. A dusting of cocoa powder or chocolate curls can add a finishing touch.

Pairing Recommendations

Pair the Black Forest Pie with a cup of strong coffee or a glass of dessert wine, such as a Port or a sweet Riesling, to complement the rich chocolate and cherries.

Storage and Reheating Instructions

Store any leftovers covered in the refrigerator for up to 3 days. This pie is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

A single serving of Black Forest Pie contains approximately 450 calories, making it a rich and indulgent treat best enjoyed in moderation.

Carbohydrates

Each serving of Black Forest Pie contains approximately 45 grams of carbohydrates. The majority of these carbs come from the sugar in the condensed milk and pie filling, as well as the crust.

Fats

This dessert is rich in fats, with each serving providing about 28 grams. The fats primarily come from the whipping cream, chocolate, and the pie crust.

Proteins

Each serving of Black Forest Pie contains around 6 grams of protein, sourced from the evaporated milk, whipping cream, and almonds if used as a garnish.

Vitamins and minerals

The pie offers a range of vitamins and minerals, including calcium from the evaporated milk and whipping cream, as well as iron and magnesium from the chocolate.

Alergens

Common allergens in this recipe include dairy (from the evaporated milk and whipping cream) and nuts (if almonds are used for garnish). It's also important to check the pie crust ingredients for potential allergens like wheat.

Summary

The Black Forest Pie is a high-calorie, indulgent dessert with a significant amount of fats and carbohydrates. It provides some protein and essential nutrients but should be enjoyed as an occasional treat within a balanced diet.

Summary

The Black Forest Pie is a delightful dessert that combines the rich flavors of chocolate and cherries in a creamy, luxurious filling. With its elegant presentation and indulgent taste, it's sure to be a hit at any gathering. By following the tips and variations provided, you can customize the pie to suit your preferences and dietary needs. Enjoy this modern take on a classic dessert that pays homage to the flavors of the Black Forest region.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and I had just finished my weekly visit to the local farmers market. As I was browsing through the stalls, I came across a little stand run by an elderly German couple. They were selling all sorts of homemade goodies, from breads to preserves to pies.

One particular pie caught my eye - a decadent looking Black Forest Pie. I had never heard of it before, but something about the rich chocolate filling and the sweet cherries on top drew me in. I struck up a conversation with the couple, and they graciously shared their recipe with me.

As soon as I got home, I set to work in my kitchen, following the handwritten recipe with care. The process was a labor of love, from making the flaky pie crust to whipping up the velvety chocolate filling. The scent of cocoa and cherries filled the air, and I knew I was onto something special.

When the pie finally emerged from the oven, I couldn't wait to take my first bite. The flavors exploded in my mouth - the bittersweet chocolate perfectly complemented by the tartness of the cherries. It was a masterpiece, and I knew I had to share it with my friends and family.

From that day on, Black Forest Pie became a staple in my recipe collection. I made it for every special occasion, from birthdays to holidays to family gatherings. Each time, it brought smiles to the faces of those who tasted it, and I felt a sense of pride knowing that I had mastered a new culinary delight.

Over the years, I've made a few tweaks to the original recipe, adding a touch of almond extract to the filling and experimenting with different types of cherries. But the essence of that first pie remains the same - a perfect balance of flavors and textures that never fails to impress.

I've since passed the recipe on to my own children and grandchildren, who have embraced it with the same enthusiasm that I did all those years ago. It warms my heart to see them carrying on the tradition, making Black Forest Pie for their own loved ones and creating new memories around the dining table.

As I sit here now, reflecting on the journey that led me to this beloved recipe, I am grateful for the chance encounter with that German couple at the farmers market. Their generosity in sharing their culinary secrets has enriched my life in ways I never could have imagined.

And so, I continue to bake Black Forest Pie with love and passion, knowing that each slice carries with it a piece of my story - a story of discovery, tradition, and the joy of sharing good food with the ones we hold dear.