Black Forest Pie

Indulge in the decadent layers of a luscious **Black Forest Pie**—a modern twist on the classic German dessert. This no-fuss recipe combines a buttery Oreo cookie crust with a velvety layer of rich semi-sweet chocolate ganache, topped with a sweet-tart cherry compote made from dark sweet cherries. The pie is finished with a cloud of freshly whipped cream, maraschino cherries, and a sprinkle of chocolate shavings for an elegant touch. Perfect for entertaining, this 30-minute prep dessert is a crowd-pleaser with its balance of indulgent chocolate and bright fruit flavors. Serve it chilled and watch it become the star of any table.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 24 pieces Oreo cookies
• 6 tablespoons Unsalted butter, melted
• 8 ounces Semi-sweet chocolate
• 1.5 cups Heavy cream
• 2 cups Dark sweet cherries, pitted
• 3 tablespoons Granulated sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Cold water
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar
• 1 cup Whipping cream for topping
• 12 pieces Maraschino cherries with stems
• 2 tablespoons Chocolate shavings for garnish

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a food processor, crush Oreo cookies into fine crumbs. Combine with melted butter until evenly moistened.

Step 3

Press the Oreo crust mixture into the bottom and sides of a 9-inch pie dish. Bake for 10 minutes, then set aside to cool.

Step 4

In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

Step 5

Heat 1 cup of the heavy cream in a small saucepan over medium heat until it begins to steam (do not boil). Remove from heat and pour over the melted chocolate. Stir until well combined to create a ganache.

Step 6

Pour the chocolate ganache into the cooled pie crust, spreading it evenly. Refrigerate until set, about 15-20 minutes.

Step 7

In a saucepan, combine the pitted cherries, granulated sugar, and 1/4 cup of water. Cook over medium heat for 5 minutes, stirring occasionally.

Step 8

In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Add this mixture to the cherry saucepan and stir constantly until the mixture thickens, about 2 minutes. Remove from heat and let it cool completely.

Step 9

Spread the cooled cherry mixture over the set ganache layer. Refrigerate the pie for at least 2 hours to chill and firm up.

Step 10

Whip the remaining 1 cup of heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 11

Just before serving, spread or pipe the whipped cream over the top of the pie. Garnish with maraschino cherries and chocolate shavings.

Step 12

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	1545.8 grams (1545.8g)

Amount per serving	% Daily Value*
Calories	4463

Total Fat 345.20g	443%
Saturated Fat 213.10g	1066%
Polyunsaturated Fat 0.00g
Cholesterol 826mg	275%
Sodium 249mg	11%
Total Carbohydrate 307.80g	112%
Dietary Fiber 26.70g	95%
Total Sugars 250.00g
Protein 30.40g	61%

Vitamin D 0IU	0%
Calcium 414mg	32%
Iron 14mg	78%
Potassium 2440mg	52%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 2.7%

Carbs: 27.6%