No Bake Black Forest Pie Food

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.

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

BLACK FOREST NO-BAKE PIE

Steps:

• Add cookies to food processor crush cookies
• Mix cookie crumbs together with melted butter
• Spread crumbs into 9 inch pie pan -bottom and sides -pat down with measuring cup
• Refrigerate at least 30 minutes
• In a medium size mixing bowl , cream cream cheese and granulated sugar until smooth and combined
• Next add sour cream and vanilla extract. Beat together until well combined. Fold in whipped topping with a spatula.
• Spread half of the mixture into your prepared pie crust (the one you made or pre-made)
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together .
• Spread evenly over the cream cheese layer
• Cover pie and refrigerate for 6-8 hours. Cover pie with cherries or cut and cover individual pieces.

BLACK FOREST MERINGUE PIE

Steps:

• For the filling: Place the cherries and 1/3 cup of the sugar in a large pot and stir well to combine. Heat over medium heat, stirring occasionally, until the sugar dissolves and the cherries begin to soften and become juicy, 5 to 7 minutes.
• Whisk the remaining 2/3 cup sugar, cornstarch and salt together in a small bowl. Sprinkle the sugar mixture over the cherries and mix well to combine. Continue to cook until the mixture comes to a simmer, stirring constantly. Remove from the heat and stir in the vanilla and almond extracts. Pour the mixture into a 9-by-13-inch pan to cool.
• For the pie crust: On a lightly floured surface, roll out the dough until it is a circle about 1/4 inch thick and about 2 inches wider than the widest part of a 9-inch pie plate. Gently transfer the dough to the pie pan, lifting it at the edges to nudge it into the base and corners of the pie plate. If necessary, use scissors to trim off any excess dough so there's no more than about 1 inch all the way around the outer edge of the pie plate.
• Tuck the excess dough under the outer edge of the plate, then crimp the edge of the dough as desired. Dock the base and sides of the dough all over by pricking it with the tines of a fork, then refrigerate for at least 30 minutes.
• Preheat the oven to 425 degrees F and place a rack in the lower third of the oven. Place the pie crust on a parchment-lined baking sheet. Cut a piece of parchment paper into a circle slightly larger than the pie plate and place it over the crust. Fill with pie weights to the top edge of the pie plate. Bake until the crust just starts to brown, 12 to 15 minutes. Remove the pie weights and return the crust to the oven until the bottom appears dry and set, 2 to 3 minutes. Cool completely.
• Meanwhile, place the chocolate in a medium heatproof bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let sit for 15 seconds undisturbed, then stir to combine-the ganache should be thick and smooth.
• Pour the ganache into the base of the cooled pie crust and spread into an even layer. Pour the cooled cherry filling on top of the chocolate and spread into an even layer. Transfer the pie to the oven and bake until the filling bubbles and the crust is deeply golden, 30 to 35 minutes. Cool completely.
• Shortly before you're ready to serve the pie, make the meringue: Bring a medium pot with about 2 inches of water to a simmer over medium-low heat. Place a medium heatproof bowl on top of the pot. Whisk the egg whites, cream of tartar, sugar, salt and vanilla together in the bowl. Continue to heat, whisking constantly, until the mixture reaches 160 degrees F on a thermometer. You can use an electric hand mixer to whisk it while it's heating (this is faster), or you can transfer the heated mixture to the bowl of an electric mixer fitted with the whip attachment. Whip the mixture on medium-high speed until it reaches medium-firm peaks, 4 to 5 minutes.
• Pile the meringue on top of the cooled pie; spread some meringue to the edges, but keep it piled a bit higher in the middle. If desired, toast the meringue with a kitchen torch.

FAST AND EASY BLACK FOREST PIE

Steps:

• Spread 1 cup of whipped topping on bottom of pie crust.
• Combine milk and pudding mix in medium bowl.
• Blend with wire whisk or electric mixer (low speed) for 1 minute.
• Fold in 1 1/2 cups whipped topping.
• Spread over whipped topping in crust.
• Spread remaining whipped topping over top, leaving a 1-inch border and forming a depression in center of the whipped topping.
• Spoon cherry pie filling in the center.
• Chill at least three hours.

EASY CHERRY-CHOCOLATE BLACK FOREST PUDDING PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Spoon 1-1/2 cups pudding into crust. Top with cookies.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie. Refrigerate 3 hours.
• Melt semi-sweet chocolate as directed on package. Cover pie with remaining COOL WHIP. Spoon cherry pie filling onto center of pie; drizzle with melted chocolate.

EASY BLACK FOREST CAKE

Steps:

• Spray 2 8" or 9" pans with non-stick cooking spray. Prepare cake mix with water, eggs and vegetable oil called for on cake mix directions. Split batter evenly between both pans and bake, following directions on back of cake mix box. Let cakes cool completely and remove from pans.
• In a large bowl, mix together cream cheese, powdered sugar, and vanilla until smooth. Fold in Cool Whip. Divide evenly and spread half of whipped cream mixture over each cake.
• Top each cake with cherry pie filling. Refrigerate cakes until ready to serve.

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.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.