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black forest pie in a pan with two forks in background.
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5 from 10 votes

(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
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, German
Servings: 10 slices
Calories: 623kcal
Author: MaryAnne

Ingredients

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)

Instructions

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.

Notes

  • 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.
 

Nutrition

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