Chocolate Cherry Black Forest Pie
Serves 12
30 mins prep
60 mins cook
90 mins total
This chocolate cherry pie has a butter sour cream chocolate pie crust and a delectable gooey tart cherry filling. Served with a scoop of vanilla whipped cream it's like black forest cake but in pie form! It's the perfect Thanksgiving and Christmas pie because it's so festive. I infused the filling with a touch of liquor and cinnamon to add warmth and even more depth of flavor. The chocolate crust bakes up to be rich, chocolatey, and crunchy, and the filling is packed full of cherries and holds its shape beautifully.
Chocolate Sour Cream Pie Crust
Tart Cherry Pie Filling
Vanilla Mascarpone Whipped Cream
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Chocolate Sour Cream Pie Crust
Combine flour, cocoa powder, salt, and sugar in a large bowl. Mix together to combine.
⅖ cup all purpose flour⅕ cup cocoa powder⅕ teaspoon sea salt⅕ cup granulated sugarAdd cold butter and work it into the mixture until it resembles coarse peas and flour.
⅕ cup unsalted butterAdd sour cream, and vanilla, and mix it in well with a spoon. Add water, one tablespoon at a time, mixing with your hands, until the mixture comes together. You will need about two tablespoons.
⅕ cup sour cream⅕ tablespoon pure vanilla extract⅕ cup cold waterFlatten and fold the dough three times right in the bowl and cut it in half. Form two disks. Wrap each disk up and refrigerate for at least one hour or overnight.
Tart Cherry Pie Filling
Preheat the oven to 355°F (180°C).
Combine frozen cherries, sugar, cornstarch, salt, cinnamon, liquor, and almond extract in a large bowl. Mix to coat all of the cherries. Set it aside in the fridge.
¼ lbs tart cherries⅕ cup granulated sugar⅔ tablespoons cornstarch⅕ teaspoon sea salt⅕ teaspoon ground cinnamon⅓ tablespoons cherry liquor⅕ teaspoon almond extractRoll out one disk of pie crust on a floured clean surface to 1/4" thick. Transfer it into a pie plate, letting the pie crust fall into the bottom without stretching it.
Add the pie filling, making sure to try to get all of the dry bits in there too. Pile it all into the center of the pie.
Roll out the second pie crust disk the same way. Cut it into 1.5 inch thick strips and arrange them, overlapping, on top of the pie in the form of a lattice.
Trim the excess pie crust, leaving about 1 inch around the perimeter of the pie to create the crust.
Tuck the pie crust edge toward the bottom of the pie and use your fingers or a fork to crimp the edges.
Brush the top of the pie with cream and sprinkle liberally with coarse sugar.
⅓ tablespoons heavy whipping cream⅓ tablespoons coarse demerara sugarPlace the pie plate on a larger cookie sheet and bake in the bottom half of your oven for 60-75 minutes until the filling is bubbling and the top is crisp. If the top crust or edges begin to brown too quickly, you can shield them with a piece of aluminum foil to prevent them from burning.
Let it cool until warm or room temperature before slicing and serving.
Vanilla Mascarpone Whipped Cream
Combine cold cream, sugar, vanilla extract, and salt in a large bowl or an electric mixer. Use a wire whisk to whip the cream to medium-stiff peaks.
⅕ cup heavy whipping cream⅓ tablespoons granulated sugar⅕ teaspoon vanilla extract⅕ teaspoon sea saltAdd mascarpone cheese and whip it up to stiff peaks. Use immediately or refrigerate for up to 3 days.
⅕ cup mascarpone cheeseSpoon a dollop of whipped cream over the pieces of pie. Use a vegetable peeler to shave the side of the chocolate bar over the whipped cream.
⅕ bar dark chocolate
