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.
Whether you go for the crumb cake, shortbread or pie, this assortment of goodies will add lots of life to that bowlful of cherries.