Black Forest Pie
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive-- it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
6-8 Servings
Prep: 15 min.
Bake: 35 min. + cooling
* 3/4 cup sugar
* 1/3 cup HERSHEY'S Cocoa
* 2 tablespoons all-purpose flour
* 1/3 cup milk
* 1/4 cup butter, cubed
* 2 eggs, lightly beaten
* 1 can (21 ounces) cherry pie filling, divided
* 1 unbaked pastry shell (9 inches)
* Whipped topping, optional
Directions
* In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
* Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
* Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.
Black Forest Pie published in Taste of Home February/March 2000, p27 Beth Layman :)
With three active children, I don't usually fuss with fancy desserts. This one is simple but impressive-- it's the one I make to show how much I care. The tempting combination of chocolate and tangy red cherries is guaranteed to make someone feel special.
6-8 Servings
Prep: 15 min.
Bake: 35 min. + cooling
* 3/4 cup sugar
* 1/3 cup HERSHEY'S Cocoa
* 2 tablespoons all-purpose flour
* 1/3 cup milk
* 1/4 cup butter, cubed
* 2 eggs, lightly beaten
* 1 can (21 ounces) cherry pie filling, divided
* 1 unbaked pastry shell (9 inches)
* Whipped topping, optional
Directions
* In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
* Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
* Pour into pastry shell. Bake at 350° for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.
Black Forest Pie published in Taste of Home February/March 2000, p27 Beth Layman :)
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