Black forest cake is one of my absolute favorite desserts. I've loved it since I was a kid. It's one of my favorite things my Grandma (Oma) makes. I also love desserts inspired by classics, so this is a perfect recipe that reminds of of Grandma's cake in pie form.
Want to make black forest cake? I recommend this recipe by Recipe Tin Eats and this recipe by Grandbaby Cakes.
Looking for more dessert recipes inspired by classics? My Pineapple Upside Down Dump Cake comes together with minimal effort and no mixing required. My Boston Cream Pie Cupcakes are inspired by the classic Boston cream pie.
Black Forest Pie Recipe Notes & Tips
This black forest pie recipe is great because it's easy and has a few shortcuts that can be taken, too!
This is what you will need to make the black forest pie:
- Pie crust
- Jello instant chocolate fudge pudding mix
- Frozen dark sweet cherries
- Heavy cream
- Butter
- Milk
- Sugar
- Powdered sugar
- Flour
- Vanilla
Pie Crust
This recipe calls for one pie crust, either store-bought or homemade. I find that a homemade crust holds up a little better than store-bought. But, as Ina Garten says, store-bought is fine!
This recipe involves blind baking the pie crust, which is just baking it without the filling. Use pie weights or dried beans (with parchment paper under them) to keep the bottom of the pie crust flat during baking.
Let the crust cool completely before adding the filling! If you don't let it cool all the way, the filling will melt and it will make the whole thing soggy.
Cherry Filling
You will need a bag of frozen dark sweet cherries (thawed, and do not drain the juice), butter, flour, and sugar for the filling. I know this doesn't call for cherry liqueur like most black forest cakes, but this filling is delicious! Cool the filling completely before adding it to the pie. Otherwise, it will melt the chocolate pudding layer.
Can I use canned cherry pie filling? Yes, but instead of using whole can of filling as-is, use tongs or a fork to pick out the cherries when adding to the pie. Add “goo” from the pie filling can as needed. Using all of the goo usually is a bit too much for this pie. You want the filling to be a thin covering to the chocolate layer.
Chocolate Filling
The chocolate filling is so easy. It takes one box of chocolate fudge Jello instant pudding mix, milk, and heavy cream. The chocolate fudge variety is definitely better than the regular chocolate Jello pudding mix for this recipe, but you can also substitute the regular chocolate if you can't find chocolate fudge. Also make sure to get instant and not the cook and serve. You can also use half and half instead of the heavy cream, but the filling won't be quite as thick.
Whipped Cream Topping
You will need heavy cream, powdered sugar, and vanilla for the whipped cream topping. You can substitute store-bought whipped topping (e.g., Cool Whip) or store-bought whipped cream.
Make-Ahead
Black forest pie can be made ahead of time. I find that it's best within the first two days of making. Store it covered in the refrigerator until ready to serve.
Black Forest Pie (Chocolate Cherry Pie)
Equipment
- Pie weights (or dried beans)
- Large saute pan (or large skillet)
Ingredients
- 1 pie crust store-bought or homemade
Chocolate Filling
- 1 box instant chocolate fudge pudding mix (Jell-o brand recommended)
- 1 ¾ cup milk whole or 2%
- ¼ cup heavy cream
Cherry Filling (see notes for substituting canned pie filling)
- 1 16 oz bag of frozen dark sweet cherries thawed (do not drain the juice)
- 2 tablespoon butter
- 2 tablespoon all purpose flour
- 2 tablespoon sugar
Whipped Topping
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Instructions
Bake Pie Crust
- Preheat oven to 375℉.1 pie crust
- Press the pie crust into a pie pan.
- Place parchment paper over the pie crust and place pie weights or dried beans over the bottom of the pie crust.
- Bake for 20 to 30 minutes or until the pie crust is cooked through and golden. Make the cherry filling while the crust is baking.
- Lift the parchment and remove the pie weights or beans. Set the pie crust aside to cool completely.
Make Cherry Filling
- Melt 2 tablespoon butter in a large saute pan or skillet over medium heat.2 tbsp butter
- When the butter has melted, add 2 tablespoon flour and whisk to combine with the butter.2 tbsp all purpose flour
- Cook the butter and flour mixture, whisking frequently, for about 2 minutes until lightly golden.
- Add the cherries and 2 tablespoon sugar. Stir to combine.1 16 oz bag of frozen dark sweet cherries, 2 tbsp sugar
- Cook for 5 minutes, stirring occasionally.
- Cover and reduce heat to low. Cook for another 20 minutes, stirring about every 5 minutes. By the end of the 20 minutes, the filling should resemble a pie filling.
- Transfer filling to a bowl and let cool to room temperature. (Can put in the fridge to speed along, but getting it too cold can affect how easy it is to spread when it comes time to assemble the pie.)
Make Chocolate Filling
- Beat chocolate pudding mix with 1 ¾ cup milk and ¼ cup heavy cream for 2 minutes (or time on package, if different).1 box instant chocolate fudge pudding mix, 1 ¾ cup milk, ¼ cup heavy cream
- Chill for 5 minutes to set.
Make Whipped Topping
- Beat 1 cup heavy cream, 2 tablespoon powdered sugar, and ½ teaspoon vanilla on medium-high (#4 if using a KitchenAid stand mixer) for about 4 minutes or until it holds a whipped cream shape. Be careful not to whip for too long.1½ cups heavy cream
Assemble the Pie
- Pour chocolate pudding mixture into the pie crust. Add cherry filling on top of the chocolate. Top with the whipped cream (whipped cream should cover the whole pie).1 tsp vanilla, ¼ cup powdered sugar
- Store covered in the refrigerator until serving.
Notes
Nutrition
Nutrition information is an estimate for one serving.
