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Chocolate Cherry Black Forest Pie Recipe

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4.2 from 3 reviews

This decadent Chocolate Cherry Black Forest Pie combines a rich cocoa-infused sour cream pie crust with a luscious tart cherry filling, layered with a beautiful lattice crust and topped with a creamy vanilla mascarpone whipped cream and dark chocolate shavings. Perfectly balancing sweet and tart flavors, this dessert provides a show-stopping finish to any meal.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings

Ingredients

Pie Crust

  • 2 ¼ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon sea salt
  • ¼ cup granulated sugar
  • 1 cup unsalted butter, cut into 1 cm cubes and frozen
  • ⅓ cup sour cream, cold
  • 1 tablespoon pure vanilla extract
  • ¼ cup cold water

Tart Cherry Pie Filling

  • 1 ½ lbs tart cherries (frozen, about 6 cups, do not defrost)
  • ¾ cup granulated sugar
  • 4 tablespoons cornstarch (3 tablespoons for a saucier pie)
  • ¼ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cherry liquor (optional)
  • ½ teaspoon almond extract

Pie Topping

  • 2 tablespoons heavy whipping cream
  • 2 tablespoons coarse demerara sugar

Vanilla Mascarpone Whipped Cream

  • ¾ cup heavy whipping cream, cold
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • ½ cup mascarpone cheese, cold
  • ¼ bar dark chocolate, for shaving on top

Instructions

  1. Make Chocolate Sour Cream Pie Crust: In a large bowl, combine flour, cocoa powder, sea salt, and granulated sugar. Mix thoroughly to blend the dry ingredients. Add the frozen butter cubes and work them into the mixture using your fingers or a pastry cutter until the texture resembles coarse peas and flour. Stir in cold sour cream and vanilla extract with a spoon. Gradually add cold water one tablespoon at a time while mixing with your hands until the dough comes together, needing about two tablespoons. Flatten the dough and fold it three times in the bowl, then divide into two disks. Wrap each disk and refrigerate for at least one hour or overnight.
  2. Prepare Tart Cherry Filling: Preheat oven to 355°F (180°C). In a large bowl, combine the frozen tart cherries, granulated sugar, cornstarch, sea salt, ground cinnamon, cherry liquor if using, and almond extract. Stir well to coat all cherries evenly. Place in the refrigerator while rolling out the crust.
  3. Roll Out Bottom Crust: On a floured surface, roll out one chilled pie crust disk to about ¼ inch thick. Carefully transfer it into a pie plate, allowing the crust to gently settle without stretching it.
  4. Fill Pie: Add the cherry filling into the crust, making sure to include all dry ingredients from the bowl. Pile the filling in the center evenly.
  5. Prepare Lattice Top Crust: Roll out the second pie crust disk similarly to ¼ inch thickness. Cut the dough into 1.5-inch-wide strips. Arrange the strips overlapping on top of the pie in a lattice pattern.
  6. Trim and Seal Crust Edges: Trim excess dough, leaving about 1 inch beyond the pie plate. Fold the overhang underneath the edge of the bottom crust and crimp firmly using your fingers or a fork to seal.
  7. Top Crust Finishing: Brush the pie top lightly with heavy whipping cream. Sprinkle generously with coarse demerara sugar to give a sparkly finish.
  8. Bake the Pie: Place the pie plate on a larger baking sheet for stability. Bake in the lower half of the oven for 60 to 75 minutes. The pie is done when the filling is bubbling and the crust is crisp. If the crust edges or lattice top brown too quickly, shield them with foil to prevent burning.
  9. Cool the Pie: Allow the pie to cool until warm or at room temperature before slicing and serving to let the filling set properly.
  10. Prepare Vanilla Mascarpone Whipped Cream: In a large bowl or stand mixer, combine cold heavy whipping cream, granulated sugar, vanilla extract, and sea salt. Whip with a whisk or mixer to medium-stiff peaks. Add cold mascarpone cheese and continue whipping until stiff peaks form. Use immediately or refrigerate up to 3 days.
  11. Serve: Spoon a generous dollop of the mascarpone whipped cream onto each slice of pie. Using a vegetable peeler, shave the dark chocolate over the cream for a beautiful finish and added depth of flavor.

Notes

  • Use frozen cherries directly from the freezer to prevent excess moisture in the filling.
  • For a saucier filling, reduce cornstarch to 3 tablespoons.
  • Chilling the dough thoroughly is essential for a flaky crust.
  • If pie crust browns too quickly, use foil shields on edges or top lattice to prevent burning.
  • Cherry liquor is optional but adds a lovely depth of flavor to the filling.
  • Prepare mascarpone whipped cream fresh for best texture and taste.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/chocolate-cherry-black-forest-pie-recipe/