A pie that is both light and rich. Decadent and fruit. This black forest pie is bound to be a new family favorite.

Black Forest Pie




Yield 1 9-inch pie

A mouthwatering and showstopping Black Forest pie with a rich dark chocolate crust, chocolate ganache, fresh cherry pie filling, and topped with the lighest whipped cream.


For the Chocolate Pie Crust

Chocolate Ganache (optional)

Cherry Filling

Pie Topping


  1. In a food processor, mix together the flour, cocoa powder, sugar, and salt together. Pulse until combined.
  2. Add the butter and pulse until the mixture resembles coarse crumbs.
  3. Run the food processor and add the yolk, then slowly add the water. Stop at 1/4 cup and test the mixture. It should look like wet sand, but come together when pressed. Add another tablespoon as needed.
  4. Turn the pie crust dough onto plastic wrap and form into a disc. Chill in the refrigerator for at least 2 hours, preferably overnight.
  5. Melt the chocolate for the ganache, if using. Stir in the heavy cream until it is well combined. Set aside until needed.
  6. Take out the dough and roll out into a circle 1/4 inch 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 minutes to an hour. Preheat the oven to 350 degrees F.
  7. While the crust is freezing, mix together all the ingredients for the filling into a pan and heat on medium high. Cook until the cherries soften and juices have thickened considerably. Set aside to cool to room temperature.
  8. Remove the pie crust and cover with parchment paper, then fill with pie weights or dried beans or rice. Bake for 25 minutes. Remove and discard the parchment and weights. Bake for another 5 - 8 minutes.
  9. Set aside to cool to room temperature. Brush the bottom of the pie with the ganache. Pour the cherries into the pie crust. Chill in the refrigerator.
  10. Beat the heavy cream, powdered sugar, and kirsch until iit forms stiff peaks.
  11. Top the pie with the whipped cream, then top with the shaved chocolate and fresh cherries.
  12. Best stored chilled in an air tight container.

Recipe by A Cookie Named Desire at