Black Forest Pie (acookienameddesire)

Chocolate Pie Crust

1 1/4 c flour
3 T cocoa powder (can use Dutch processed)
1/4 c sugar
1/4 t salt
1/2 c unsalted butter, cut in cubes and frozen
1 egg yolk, chilled
1/4 c ice cold water (+/- 1 T as needed)

In a food processor, mix together flour, cocoa powder, sugar and salt together. Pulse until combined. Add butter and pulse until the mix resembles coarse crumbs. Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 c and test the mix. It should look like wet sand, but come together when pressed. Add another T 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. Take out the dough and roll out into a circle 1/4″ 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 min to an hour. Preheat the oven to 350 F. Remove the pie crust and cover with parchment paper then fill with pie weights or dried beans or rice. Bake for 25 min. Remove and discard parchment and weights. Bake for another 5 – 8 min. Set aside to cool to room temp. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator. Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries. Best stored chilled in an air tight container.

Chocolate Ganache (opt)

4 oz dark chocolate
2 T heavy cream

Melt chocolate. Stir in heavy cream until it is well combined. Set aside until needed.

Cherry Filling

2 lbs pitted cherries
1/2 c sugar
3 T fresh lemon juice
1/3 c kirsch
1/3 t salt
1 t almond extract
1 t vanilla
2 – 3 T cornstarch

Mix together all the ingredients into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temp.

Pie Topping

3/4 c heavy cream
2 T powdered sugar
1 t kirsch
shaved chocolate
fresh cherries

Beat the heavy cream, powdered sugar and kirsch until it forms stiff peaks.

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