The chocolate filling, sour cream and cherries make this pie recipe similar to a black forest torte.
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Single crust pie pastry
3/4 cup Land O Lakes® Butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons all-purpose flour
3 large Land O Lakes® Eggs, separated
2 tablespoons water
1/4 cup sugar
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup canned cherry pie filling
Chocolate syrup ice cream topping, if desired
Heat oven to 350°F. Line 9-inch pie pan with pastry; crimp or flute crust. Set aside.
Melt 3/4 cup butter in 2-quart saucepan over medium heat. Stir in 3/4 cup sugar and 6 tablespoons cocoa. Remove from heat; cool 5 minutes.
Stir in flour. Whisk in egg yolks, one at a time, until well mixed. Stir in 2 tablespoons water.
Beat egg whites in bowl at high speed, scraping bowl often, until foamy. Continue beating, gradually adding 1/4 cup sugar, until soft peaks form. Gently stir chocolate mixture into egg whites just until mixed.
Pour filling into prepared pie shell. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
Stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl. Spread over warm pie; top with spoonfuls of cherry pie filling. Bake 5 minutes.
Drizzle with ice cream topping, if desired. Serve warm.
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Everything was going well until I started adding the egg yolks, which is when the melted butter started to separate from the rest of the mix, and blobs of oily cocoa splashed all over! I tried to use a whip - bad mistake, as the solids just clung to the inside of the whip wires - so I changed to a wooden spoon. It worked better, but it still took a while to incorporate the butter back into the mixture. Probably, an electric mixer would have been a better choice, but I only have one set of beaters and I didn't want to have to wash them before beating the egg whites, 'cause I know they have to be entirely grease-free or the whites won't whip.
So, I finally got the mixture into the pie shell, and decided to try my new Talisman Designs "rubberized" pie shield to protect the crust from over-browning. 40 minutes later I removed the pie from the oven, and did the toothpick-poke test - it was done. Next problem: the filling had puffed up over the inner edge of the pie shield, so when I removed it, some of the filling went with it.
One more thing: I don't think 1/2 c. cherry pie filling is enough (I used about 2/3 of the 20 oz. can).
I used my good friends as guinea pigs for this pie, and we all agreed that it is very tasty, but I don't know if I would make it again, just because of all the hassle.
Perhaps someone else has a better idea of how to do this???
Whether you go for the crumb cake, shortbread or pie, this assortment of goodies will add lots of life to that bowlful of cherries.
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