Black Forest Pie
Submitted by madvark2002
Velvety no-bake chocolate mousse filling scented with almond extract, piled into a flaky pie shell, and topped with cherry pie filling and toasted almonds. Chills to a sliceable, silky set in just 4 hours.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
30 minThis pie is pure silk. Unsweetened chocolate melted into sweetened condensed milk creates an intensely rich base that gets folded with billowy whipped cream into something between a mousse and a truffle filling.
A touch of almond extract gives it that classic Black Forest perfume that pairs so well with cherries.
Pour it into a baked pie shell, chill until set, and finish with a generous layer of cherry pie filling and a scatter of toasted almonds. It slices like a dream and tastes even better.
Chef Tips
- Chill the chocolate mixture thoroughly before folding in the whipped cream. If it’s even slightly warm, it will deflate the cream and you’ll lose that airy mousse texture.
- Beat the cooled chocolate mixture until smooth before folding. It can seize up as it cools, but a good beating brings it back.
- Fold the whipped cream in gently with a spatula, not a mixer. You want to keep as much air as possible trapped in the filling.
- Four hours of chilling is the minimum. Overnight gives you the cleanest slices and the firmest set.
Ingredients
Directions
In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk.
Remove from heat; stir in extract.
Pour into large bowl; cool or chill thouroghly.
Beat until smooth. Fold in whipped cream.
Pour into prepared pastry shell. Chill 4 hours or until set.
Serve with pie filling.
Garnish with almonds if desired. Refrigerate leftovers.
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