Easy Cherry Chocolate Black Forest Pudding Pie Recipes

BLACK FOREST PIE

Steps:

• In a food processor, mix together the flour, cocoa powder, sugar, and salt together. Pulse until combined.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 cup and test the mixture. It should look like wet sand, but come together when pressed. Add another tablespoon as needed.
• Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight.
• Melt the chocolate for the ganache, if using. Stir in the heavy cream until it is well combined. Set aside until needed.
• Take out the dough and roll out into a circle 1/4 inch thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 minutes to an hour. Preheat the oven to 350 F.
• While the crust is freezing, mix together all the ingredients for the filling into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temperature.
• Remove the pie crust and cover with parchment paper, then fill with pie weights or dried beans or rice. Bake for 25 minutes. Remove and discard the parchment and weights. Bake for another 5 - 8 minutes.
• Set aside to cool to room temperature. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator.
• Beat the heavy cream, powdered sugar, and kirsch until iit forms stiff peaks.
• Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries.
• Best stored chilled in an air tight container.

CHOCOLATE-CHERRY PIE

Steps:

• Spread 1 cup cherry pie filling onto bottom of crust. Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spread over cherry layer in crust.
• Spoon remaining COOL WHIP around edge of pie to form 1-inch border. Fill center with remaining cherry pie filling.
• Refrigerate 4 hours or until firm.

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

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.

CHERRY-CHOCOLATE PUDGY PIE

Steps:

• Place 1 slice of bread in a greased sandwich iron. Spread with pie filling; top with almonds, chocolate chips and remaining bread slice. Close iron., Cook over a hot campfire until golden brown and heated through, 3-6 minutes, turning occasionally.

CHERRY AND CHOCOLATE ICE CREAM PIE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.

FAST AND EASY BLACK FOREST PIE

Steps:

• Spread 1 cup of whipped topping on bottom of pie crust.
• Combine milk and pudding mix in medium bowl.
• Blend with wire whisk or electric mixer (low speed) for 1 minute.
• Fold in 1 1/2 cups whipped topping.
• Spread over whipped topping in crust.
• Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
• Spoon cherry pie filling in the center.
• Chill at least three hours.

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.

EASY AND QUICK BLACK FOREST PUDDING

Steps:

• Divide the cherry pie filling amongst four glasses.
• Make the chocolate pudding according to instructions, using the milk.
• Divide it amongst the four glasses.
• Top with swirled whipped cream.
• Toppings:.
• flaked chocolate and/or fresh cherries.

CHOCOLATE CHERRY DESSERT

Steps:

• Crush up the chocolate wafers a few at a time in a big zip lock bag. **(all areas may not have chocolate wafers, it is a cookie like Oreos but without the cream, not a sandwich cookie)**.
• Put the crushed wafers cookies into an 8x8x2 inch pan, reserving 2 tablespoons of the crumbs for later.
• Pour the melted butter over the cookie crumbs in the pan and stir together with a fork.
• With your hands spread the mixture evenly over the inside bottom of the pan, and press firmly to form a crust.
• Refrigerate the crust for 30 minutes or until firm.
• Put the sour cream, milk, and the dry pudding mix into a big bowl, and with an electric mixer beat on low for about a minute, until smooth (then be sure to scrape down the sides of the bowl and mix again for about 30 seconds).
• Spread the pudding mixture evenly over the wafer crust.
• Carefully spoon the cherry pie filling evenly over the pudding mixture, and then sprinkle the reserved 2 tablespoons cookie crumbs on top.
• Cover with clear plastic wrap and refrigerate for 3 hours or more until cold.
• Cut up and enjoy!

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.