Black Forest Pie

In my last post, I made mention of a pie. A pie that would be the first post of the year. A pie that sounded so tantalizing in my mind that I just had to make it, and force my family to eat it on Christmas, no less.

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A pie that delivers three different hits of chocolate right to your face, plus layers on fluffy whipped cream and a decadent cherry topping. Yes, ladies and gents, it’s Black Forest Pie.

Let’s pretend that that’s not something I just made up, okay? I have no idea how the actual Black Forest in Germany and the type of ham and chocolate and cherries all got mixed up together, but damn if it doesn’t make for an amazing pie experience.

This one takes a good long time, too, with multiple cooking and baking and cooling and chilling steps, so please make sure you read all the way through before you start. Don’t end up with a runny, melted pie and sad guests.

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Black Forest Pie
this pie is not a lie

(with a little assist from Betty Crocker, the Food Network Magazine Mississippi Mud Pie recipe, and the Genius Kitchen Cherry Sauce recipe)

Ingredients:
Chocolate Cinnamon Graham Cracker Crust:
1 1/2 cups finely crushed chocolate graham crackers (about 18 squares)
1/3 cup butter, melted
3 tbsp. sugar
1 tsp. cinnamon

Brownie Bottom:
(BIG IMPORTANT NOTE! This makes enough brownie batter for two pies! Make as directed, divide in two, and freeze the remaining portion to make another pie later. Or divide the following in half if you want to make just one, if you can split an egg in half.)
1/2 cup (1 stick) butter, cut into pieces
2 oz. unsweetened baking chocolate, chopped
2 tbsp. flour
pinch of salt
1 1/4 cups sugar
2 tbsp. light corn syrup
2 tbsp. coffee-flavored liqueur
1 1/2 tsp. vanilla extract
3 large eggs

French Silk Filling:
1 cup sugar
3/4 cup butter, softened
1 1/2 tsp. vanilla
3 oz. unsweetened baking chocolate, melted and then cooled
3/4 cup egg substitute (Egg Beaters!)

Whipped Cream:
3/4 cup heavy whipping cream
1 tsp. vanilla extract
1 tbsp. sugar

Cherry Topping:
4 cups cherries, pitted and sliced
3/4 cup sugar
2 tsp. cornstarch
dash of salt
1/3 cup water

Directions:
Crust:
Preheat oven to 350 degrees. Stir all ingredients together in a medium bowl until well-incorporated. Press mixture firmly against the bottom and sides of a 9″ deep-dish pie pan.

Bake for approximately 12 minutes. Allow to cool while preparing brownie bottom mixture.

Brownie Bottom:
Change oven temperature to 375 degrees. Melt chocolate and butter together in a double-boiler over medium heat. Remove from heat, stir in flour and salt, and mix until smooth. Stir in sugar, corn syrup, liqueur, and vanilla extract, and mix until smooth. Add eggs one at a time, mixing after each addition until smooth.

Pour half of mixture into prepared crust (and freeze the rest for more brownie goodness later, as stated above). Bake for approximately 30 minutes, until mixture is set. You might see some cracking, and that’s okay.

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Cool for at least 2 hours before moving on to the next step.

Filling:

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In medium bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and cooled chocolate. Gradually add in egg substitute and beat on high speed until mixture is light and fluffy (about 3 minutes).

Pour into cooled prepared crust with brownie bottom and spread evenly.

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Refrigerate for at least 2 hours, while you make your cherry topping.

Cherry Topping:
Combine sugar, cornstarch, and salt in a medium saucepan and stir in water.

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Add the cherries, and cook over medium heat, stirring occasionally, until sauce darkens and thickens to your preference.

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I really cooked it down, nearly 30 minutes, until it was super dark and purply and thick, almost like black cherries. Allow this to cool to room temperature while the pie is chilling.

You might have a whole bunch left over, so I made the sacrifice and did the research in order to tell you that it’s also freaking amazing on top of vanilla ice cream.

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Just try not to eat it all before the pie is ready.

Finishing it Up:
When the pie is finished chilling and the cherries are cool, you’re ready to put it all together into a ridiculous tower of pie.

First, take the pie out of the refrigerator and let it sit for 10-15 minutes before cutting it while you make the whipped cream. Then, combine the whipped cream ingredients in a chilled bowl, and whip cream on high speed until fluffy and spreadable.

Cut yourself a slice of pie! You’re going to need a sharp knife and some patience to get that first piece out because of the thick layer of chocolate on the bottom, so take your time. Then, add a dollop of whipped cream and a spoonful of cherries.

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Then eat!

It’s a super rich and chocolatey affair. After I made this, Dan said, “Why would you even bother making any other kind of chocolate pie? This one is all you need.”

Hell yeah.

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Shelter in Place – Chocolate Pumpkin Swirl Pie

About a week ago, people were telling us that we were about to get hit by a tropical storm.

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Her name was Karen, she was headed right for us…and she was no big deal.

This is nothing new. If you’re from New Orleans, as I am, you learn that you don’t even start thinking about hurricane plans until you get up to a Category 2. Tropical storms don’t faze us one bit. Chances are the fall weekend will be even more beautiful than you could have even imagined if the Weather Channel is freaking out and telling you to buy a bunch of bottled water, batteries, and candles in preparation for the tropical storm ahead. This case was no exception.

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We did our duty and filled up the gas tanks and bought some bottled water and made sure that the flashlights were ready to go, and then we went about our business as usual. I had children’s faces to paint during Star Wars Day at work, dammit. Karen wasn’t going to bring us down.

The very idea of staying home during a potential hurricane situation (even one that turns out to be a whole bunch of nothing) makes a lot of people shake their heads in disbelief, I’m sure, but we have a lovely term for it that makes it seem both homey and logical (two of my favorite things)…Shelter in Place.

What sheltering in place means to me is that you have to have board games and playing cards ready. You need candles and books and ridiculously large bags of gummy candy to share with your potential shelter-mates. You need to move your mattresses downstairs and have a slumber party amidst the couches. You need to call all your friends and family and make sure they’re either safe or right in front of you. You need to pet the cats more because they can always tell that something’s up.

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And perhaps more than anything else, you need to have some pie on-hand.

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Since a large amount of hurricane season takes place in what the rest of the country experiences as fall, variations on pumpkin pie are always welcome and encouraged. This time around, I went with a little experiment in chocolate and pumpkin swirled together to keep us satisfied in the case of potential storms. Luckily, none of that happened, so we just stuffed our faces with chocolate and pumpkin and made plans for what pie to make next time.

Shelter in Place Pie
Chocolate Pumpkin Swirl – with assistance from Libby’s

Ingredients:
Chocolate & Graham Cinnamon Crust:
1 1/2 cups finely crushed chocolate and regular graham crackers (I used 12 chocolate crackers and 6 regular graham crackers to get a nice mix here)
1/3 cup butter or margarine, melted
3 tbsp. sugar
1 tsp. cinnamon

Chocolate Pumpkin Swirl Filling:
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) pumpkin puree (goddammit, I love me some Libby’s, but if you want to go for the real thing, go right ahead)
1 can (12 oz.) evaporated milk
2 tbsp. unsweetened cocoa

Directions:
Crust:
Preheat oven to 350 degrees. Stir all crust ingredients together in a medium bowl until well-incorporated.

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Press mixture firmly against the bottom and sides of a 9″ deep-dish pie pan.

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Bake for 15 minutes. Allow to cool completely before filling.

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Hell yeah, crust. Check that action out.

Filling:
Now, preheat oven to 425 degrees. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.

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Beat eggs in a separate large bowl. Stir in the pumpkin, and then the sugar and spice mixture. Gradually stir in evaporated milk.

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I like to really get in there with a whisk to make sure all the lumps are out and that filling is as velvety as possible.

Divide the pumpkin batter roughly in half between the two bowls. Mix the unsweetened cocoa into one of the bowls, and really get your wrist into this because that cocoa will be resistant. Make it bend to your will.

Take your cooled graham cracker crust and get it placed before you with your two different batters. Now take a scoop or ladle of some kind that holds about 1/4-1/3 cup of batter and scoop up some plain pumpkin batter and pour that into that crust. Scoop up some chocolate batter and layer it on top. Repeat until it’s all gone.

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Pumpkin pie batter is super fluid and runny, so don’t get upset if it doesn’t layer and swirl as beautifully as you want it to. Just pour gently and give it some time, and everything will be beautiful.

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Kind of. Trust me, it looks better after it’s baked.

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See?

Bake in 425 degree oven for 15 minutes. Reduce the temperature to 350 degrees and continue to bake for approximately 50 minutes, or until a knife inserted in the center of the pie comes out clean.

Now, here’s the real hard part that Dan and I can never manage to do. Allow the pie to cool fully before cutting it up and shoving it in your mouth. Don’t get me wrong, this pie was insanely delicious while still carrying a tinge of warmth from the oven, but the flavors had truly melded into something amazing the next day after everything was allowed to rest and come together. It’s even still pretty awesome chilled.

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The whole thing tastes like dark chocolate Oreos and sweet spicy pumpkin at the same time. Cinnamon and ginger and cloves warm your nose while chocolate melts on your tongue. If Halloween Oreos actually had pumpkin-flavored filling instead of just orange food coloring, you’d start to get the idea.

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It’s even irresistible to tiny cats! So whether there’s a big storm coming or not, take this some time weekend to mix up some chocolate and pumpkin and your loved ones and shelter in place. You don’t need a better excuse.