Black Forest Pie (4 Stars)

26
Black Forest Pie
12/28/11

We tried a couple of pies ( Coconut Cream and Banana Cream) since our last post which failed miserably and resulted in a search for a double boiler at JC Penney's, Dillard's, the Bosche Center, Sears, and online. We finally picked up a Paula Dean set at Sears. We will revisit those pies in the future hopefully with better success. We really liked the Black Forest Pie from the Lion House Pie Book, kind of like a brownie in a pie shell. It takes several steps to make but it wasn't that difficult. We made it for the annual trek to Aspen Grove and had to divide it into 12ths to give maximum tasting coverage. Brad tried to get the first slice by using his cute baby Paisley as a distraction and it nearly worked.

Crust: Buttermilk bottom shell

Filling:
3/4 cup butter
6 Tablespoons cocoa
1 cup sugar, divided
2/3 cup ground blanched almonds
2 tablespoons flour
3 eggs, separated
2 Tablespoons water

Topping:
1/3 cup sour cream
2 Tablespoons sugar
1/2 teaspoon vanilla
1 cup canned cherry pie filling

Glaze:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening

In a saucepan, melt butter, stir in cocoa and 3/4 cup sugar. Remove from heat and cool for 5 minutes. Stir in almonds and flour. Add egg yolks and stir well then add water and stir. Beat egg whites in a separate bowl until foamy, add 1/2 cup sugar, beat until soft peaks form. Fold chocolate mixture into egg whites until blended. Pour mixture into unbaked shell. Bake in preheated oven at 350 F for 35 to 45 minutes until a toothpick comes out clean. Cool for 5 minutes. In a separate bowl, combine sour cream, sugar, and vanilla. Spread over warm pie, spoon sherry pie an return to oven for 5 minutes. Melt chocolate chips and shortening in a saucepan, stirring constantly. Drizzle over pie and refrigerate for at least 2 hours.

Reed

Kerry

Adding Chocolate Glaze

Rebecca, Melissa, Melissa, Paisley, & Kevin

Rebecca, Melissa and Melissa taste testing

Neil Reed tasting the Black Forest Pie