Black Forest Meringue Pie Food

BLACK FOREST PIE

Steps:

• In a food processor, mix together the flour, cocoa powder, sugar, and salt together. Pulse until combined.
• Add the butter and pulse until the mixture resembles coarse crumbs.
• Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 cup and test the mixture. It should look like wet sand, but come together when pressed. Add another tablespoon as needed.
• Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight.
• Melt the chocolate for the ganache, if using. Stir in the heavy cream until it is well combined. Set aside until needed.
• Take out the dough and roll out into a circle 1/4 inch thick. Place in a pie pan fold in the edges under the dough so it is flush with the lip of the pan. Decorate as desired. Cover and freeze for 30 minutes to an hour. Preheat the oven to 350 F.
• While the crust is freezing, mix together all the ingredients for the filling into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temperature.
• Remove the pie crust and cover with parchment paper, then fill with pie weights or dried beans or rice. Bake for 25 minutes. Remove and discard the parchment and weights. Bake for another 5 - 8 minutes.
• Set aside to cool to room temperature. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator.
• Beat the heavy cream, powdered sugar, and kirsch until iit forms stiff peaks.
• Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries.
• Best stored chilled in an air tight container.

BLACK FOREST PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling. Pour into pastry shell. , Bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired.

BLACK FOREST PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.

MALTED CHOCOLATE PANNA COTTA PIE

Steps:

• Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
• For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
• Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
• Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
• For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
• In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
• Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
• Top the set filling with malted milk balls and serve.

LEMON MERINGUE PIE

Steps:

• First make the pastry. Either by hand or using a food mixer with a beater attachment, cream the butter, icing sugar, egg yolks, vanilla and lemon zest together. Add the milk and combine well. Tip in the flour and a pinch of salt, then rub or beat to form a dough. Shape into a thick disc and chill for at least 30 mins or overnight.
• Meanwhile, make the lemon filling. Beat the eggs and sugar together then add the zest and juice and stir in the double cream. Cover and put to one side.
• Heat oven to 180C/160C fan/gas 4. Roll pastry out to a little thicker than a £1 coin and line a 23cm tart tin. Leave the excess pastry around the edges as this can be cut off when the tart has been cooked. Line the tart case with greaseproof paper, fill with baking beans and bake for 20 mins. Remove the baking beans and reduce the heat to 160C/140C fan/gas 3 and cook for another 20 mins. Remove from the oven and allow to cool. Trim off the excess pastry from the edge of the tart using a serrated knife.
• Pour the lemon mix into the tart case. This may be easier with the tart case sitting in an open oven as so not to have to move it when full of mixture. Turn the oven to 140C/120C fan/gas 1 and cook for 30-35 mins until set with a slight wobble in the centre. Remove and cool to room temperature.
• For the meringue, put the sugar, 65ml of water and the glucose in a heavy bottomed pan on a medium heat and stir to dissolve the sugar. Once it is dissolved, bring to the boil and use a sugar thermometer to keep an eye on the temperature.
• Using a pastry brush dipped into cold water, brush down the inside of the pan just above the level of the sugar syrup, this will stop the sugar crystallising. Place the egg whites into a food mixer with a whisk attachment and when the syrup temp reaches 110C, turn on the mixer and whisk the whites
• When the temperature reaches 118C (soft ball - this will be marked on the sugar thermometer), steadily pour the sugar syrup in a thin stream into the now stiff egg whites and continue whisking for 20 mins until completely cold. Transfer into a piping bag with a medium-size star nozzle. As it is cooked, this meringue can be made in advance. You can even make it the day before.
• You can pipe the meringue onto the tart as a whole or in individual portions, then glaze with a blowtorch. It can be easier and neater to cut the slices before piping with meringue. They can still be served in tart formation on a serving dish, with an ice-cold glass of limoncello, if you like.