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???
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