Black Forest Pie

This Black Forest pie has a silky chocolate filling with a crunchy Oreo pie crust, rich cherry filling, and whipped cream!

Course Dessert

Cuisine American, German

Prep Time 45

Cook Time 20

Chilling Time 4

Total Time 5 5

Servings slices

Calories 512kcal

Author Kyleigh Sage

Equipment

Ingredients

Cherry Sauce

2 cups cherries fresh or frozen
¼ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons kirsch

Oreo Crust

24 Oreo cookies
4 tablespoons unsalted butter

Chocolate Filling

½ cup unsalted butter room temperature
¾ cup granulated sugar
2 ounces unsweetened baking chocolate melted and cooled
½ teaspoon vanilla extract
¼ teaspoon kosher salt
3 large eggs room temperature

Whipped Cream

1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract

Top With

fresh cherries
chocolate shavings

US Customary - Metric

Instructions

Cherry Sauce

Add the cherries and sugar to a large pot.
Cook over medium heat until the cherries begin to break down and get syrupy. Then bring to a gentle simmer.
Dissolve the cornstarch in 1 tablespoon of water, then add to the cherries and stir until the filling thickens. Then stir in the kirsch.
Remove from the heat and let cool completely to room temperature before adding to the pie. You can also make the cherry sauce the night before and let chill in the fridge overnight!

Oreo Crust

Preheat the oven to 350°F.
Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the pie pan and up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crust at 350°F for 8-12 minutes or until it's dried out.
Let the crust fully cool to room temperature before filling.

Chocolate Filling

In a microwave safe bowl, microwave the unsweetened chocolate in 30 second intervals until fully melted. Set aside and let cool for about 10 minutes or until cool to the touch but still melted.
In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy.
Add in the cooled, melted chocolate, vanilla extract, and salt and mix until combined. It should be a thick, grainy paste.
Add in 1 egg and beat on medium-high speed for 5 minutes then scrape down the sides and bottom of the bowl.
Add in the second egg and beat for 5 more minutes then scrape down the sides and bottom of the bowl. You'll notice that filling continues to get smoother and fluffier the longer you beat the eggs.
Add in the third egg and beat for 5 minutes, then scrape down the sides of the bowl and beat for 5 more minutes. The filling should be incredibly smooth and silky and significantly paler in color than before. If you rub a bit of filling between your fingers, you shouldn't feel any sugar granules. If you do, continue to beat until it's fully smooth and all the sugar is dissolved.
Spoon the filling into the fully cooled Oreo pie crust, then cover and chill in the fridge overnight (minimum 4 hours).

Whipped Cream

Add whipping cream and vanilla extract to a large chilled mixing bowl.
Use a hand mixer on a medium to high speed to beat the whipped cream until it starts to get a little thick.
Add the powdered sugar and continue to beat the whipped cream until stiff peaks form.

Assembly

Wait to top the chilled pie with cherry sauce and whipped cream until right before serving.
Spread an even layer of the chilled cherry sauce over the chilled chocolate pie. Then top with a layer of whipped cream. Garnish with fresh cherries and chocolate shavings.
Store covered in the fridge for up to 3 days. Make sure to keep the pie refrigerated because it will begin to melt at room temperature.

Notes

This pie is made with raw eggs. Consuming raw or under cooked eggs may increase your risk of food-borne illness, especially if you have certain health conditions or are pregnant. Consume at your own risk. Alternatively, you can buy pasteurized eggs to use in this recipe.

Nutrition