Thursday, May 27, 2010

Black Forest Pie

Use a chocolate cookie crust (buy one, use your favorite recipe, whatev--I used the recipe that is part of the BAKED Diner-Style Chocolate Pie. I used a different kind of cookie, though, perhaps that's why the crust didn't want to leave the pan. BUT, that didn't diminish the deliciousness AT ALL.

Use this recipe as written (you may remember, I multiplied it by 2.5 when I made French Silk pie a while back. Don't do that this time--it's the perfect amount as is for this pie. Pour into your chocolate cookie crust. Place plastic wrap over it (the plastic wrap should touch the filling so it doesn't develop a "skin"). Refrigerate while you make:

Cherry Topping:

1/2 c. + 2 T sugar
dash salt
1/8 c. cherry juice (drained from canned cherries)
2 c. cherries (approx. 1 can)
1/2 T butter
1/8 c. cherry juice
1-1/2 T cornstarch
1/4 tsp. vanilla extract

Combine sugar, salt, and 1/8 c. cherry juice in a saucepan. cook over medium heat until mixture comes to a full boil.

Add cherries and butter; bring to a boil again. Boil 2 minutes.

Make a paste (slurry) of 1/8 c. cherry juice and cornstarch. Add to hot mixture and cook, stirring constantly, until thickened.

Remove from heat. Add vanilla extract. Cool completely.

Spoon cherry topping over chocolate filling and refrigerate for at least 2 hours before serving. Top each slice with freshly whipped cream.

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