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Place cookies into the bowl of a food processor and pulse until crumbs are formed. Add melted butter and salt, and mix until thoroughly combined. Transfer mixture into a 9" pie pan and press into pan using the back of a ¼ measuring cup or using your fingers. Place in the refrigerator to chill for 10 minutes.
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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 Recipe
Place a piece of parchment paper or foil covering the pie crust and add pie weights or dried beans etc. Bake for 15 minutes, remove the pie weights and parchment and continue to bake for 2-3 minutes until it is golden brown and looks dry. Cool completely. Ganache: Place the cream in a saucepan and bring to a boil.
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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.
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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.
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Prick bottom of dough with a fork. Refrigerate for 30 minutes. Preheat oven to 350°F (180°C). Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights. Bake for 15 minutes. Carefully remove paper and weights. Bake 10 minutes more. Let cool completely on a wire rack.
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Turn the heat off and add the sauce to a bowl and pop in the fridge to chill for at least 1 hour (or until cold). Make the Whipped Cream: When ready to serve the pie, make the whipped cream. Beat all whipped cream ingredients in a large bowl with electric mixer on high speed.
Black Forest Pie Recipe
Set aside. In a clean bowl, beat the heavy cream and powdered sugar until stiff peaks form. Divide the whipped cream in half and fold half the whipped cream into the chocolate mixture until fully combined. Pour filling into baked pie crust and chill in the frig for at least 4 hours. Refrigerate the other half of the whipped cream.
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Directions. 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.
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For the Chocolate Pie Crust. ⅓ cup boiling water. 1¼ teaspoon instant espresso powder. 2 cups (240 grams) all-purpose flour. 3 tablespoons (35 grams) granulated sugar
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How to make Black Forest Pie. In a mixing bowl, combine the marshmallow cream, melted chocolate and vanilla extract. Add the cherry juice and mix well. Fold in the whipped topping and cherries. Pour the mixture into the pie shell. Let the pie chill in the refrigerator until firm.
Black Forest Pie Recipe
Spread 1 cup of whipped topping in the bottom of the pie crust. Place in freezer for 30 minutes or while pudding sets. In a mixing bowl combine milk and instant pudding. Mix well with a wire whisk. Use a spatula to fold in 1 1/2 cups (just under half of the whipped topping). Spread over whipped topping in crust.
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The chocolate filling is very easy to make and is, in essence a sort of whipped chocolate ganache. Good quality chocolate and whipping cream are basically what it is made from. Black Forest Pie, how to add the cherries. The cherries are added when half of the chocolate filling is added to the pie, then topped with the second half of the pie.
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In small saucepan, heat 2/3 cup of the cream over medium heat just until bubbles form around edge of pan; pour over chocolate, whisking until smooth. Whisk in vanilla. Let stand, stirring occasionally, until slightly thickened, 15 to 20 minutes. Beat remaining cream until stiff peaks form; fold one-third into chocolate mixture.
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Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour. In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk. Cook until mixture begins to boil, stirring constantly; remove from heat. Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
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In a large bowl, with an electric beater on medium speed, beat cream cheese and cocoa together until creamy. Slowly add confectioners' sugar and continue beating until well blended. With a spoon, stir in vanilla and fold in whipped topping. Pour mixture into pie crust (s) and chill about 2 hours, or until firm.
