(No-Bake) Black Forest Pie Recipe
This black forest pie is both easy to make and beautiful enough to wow your guests. A chocolate cookie crust is topped with a layer of creamy chocolate ganache, homemade cherry filling, and fresh whipped cream. It's chocolate-covered cherries in pie form!
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American, German
Servings: 10 slices
Calories: 623kcal
For the Chocolate Cookie Crust
- 2 ½ cups chocolate wafer cookies (around 2 sleeves of Oreos with filling removed)
- 8 Tablespoons unsalted butter, melted
- pinch of salt
For the Chocolate Ganache
- ½ cup heavy cream
- 7 ounces dark chocolate, chopped (60% or higher)
- pinch of salt
For the Cherry Filling
- 2 pounds fresh or frozen pitted cherries (about 4 ½ cups)
- ¼ cup granulated sugar
- 3 Tablespoons fresh lemon juice
- ¼ cup kirsch or brandy
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
- 2 Tablespoons cornstarch
For the Whipped Cream
- 1 cup heavy cream
- 1 Tablespoon powdered sugar
- 1 teaspoon vanilla extract
- chocolate chips (garnish)
- fresh cherries (garnish)
Make Cookie Crust
Place cookies into the bowl of a food processor and pulse until crumbs are formed. Add melted butter and salt, and mix until thoroughly combined.
Transfer mixture into a 9" pie pan and press into pan using the back of a ¼ measuring cup or using your fingers. Chill in the refrigerator for at least 10 minutes.
Make Chocolate Ganache
In a small saucepan, add heavy cream and bring to a simmer over medium-high heat. Remove from heat and add dark chocolate and salt. Let mixture sit for 2 minutes while chocolate melts, then whisk until completely combined.
Pour ganache on top of cookie crust and spread evenly. Chill in the refrigerator while you make the cherry filling.
Make Cherry Filling
In a medium saucepan, add all of the cherry filling ingredients. Cook on medium-high, until the cherries soften and mixture thickens, about 10 minutes. Set aside and cool to room temperature.
Make Whipped Cream
Using the whisk attachment on a stand mixer, (or using an electric hand mixer), add heavy cream, powdered sugar, and vanilla extract to bowl. Beat on high for around 5 minutes, until stiff peaks are formed. Set aside.
Assemble Pie
Add cooled cherry filling to (chilled) pie crust and spread evenly over ganache. Use a rubber spatula to place whipped cream on top of cherry filling. Spread evenly, leaving a one-inch border.
If using garnishes, add chocolate chips and cherries on top. Serve immediately or chill in refrigerator until ready to serve.
- If you don't have a cherry pitter (I definitely don't!), then try this hack using chopsticks and a wine bottle to pit your cherries. It works like a charm!
- Make ahead: Prepare the cookie crust and cherry filling up to 48 hours ahead of time and store separately in the refrigerator.
- Don't skip the chocolate ganache. Not only does this add more rich chocolate flavor, but it also protects our cookie crust from getting soggy.
- Storage: Store in the refrigerator (covered) for up to 5 days.
- If you don't have a food processor: Place chocolate cookies in a large freezer bag and crush with a rolling pin. Transfer crumbs to a medium-sized bowl, and stir in melted butter and salt until well combined.
Calories: 623kcal | Carbohydrates: 75g | Protein: 8g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 475mg | Potassium: 511mg | Fiber: 6g | Sugar: 46g | Vitamin A: 878IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 5mg