Description

This Chocolate Cherry Black Forest Pie combines a rich chocolate sour cream crust with a tart cherry filling and a luscious vanilla mascarpone whipped cream topping. The lattice crust bakes to a crisp finish, complementing the bubbling cherry filling with notes of cinnamon and almond extract. Perfect for dessert lovers craving a fruity yet decadent pie.

Ingredients

Scale

Chocolate Sour Cream Pie Crust

2 ¼ cup all purpose flour
⅓ cup cocoa powder
½ teaspoon sea salt
¼ cup granulated sugar
1 cup unsalted butter cut into 1 cm cubes and frozen
⅓ cup sour cream cold
1 tablespoon pure vanilla extract
¼ cup cold water

Tart Cherry Pie Filling

1 ½ lbs tart cherries frozen, don’t defrost, about 6 cups
¾ cup granulated sugar
4 tablespoons cornstarch
¼ teaspoon sea salt
½ teaspoon ground cinnamon
2 tablespoons cherry liquor optional
½ teaspoon almond extract

Topping and Finishing

2 tablespoons heavy whipping cream (for brushing crust)
2 tablespoons coarse demerara sugar

Vanilla Mascarpone Whipped Cream

¾ cup heavy whipping cream cold
2 tablespoons granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon sea salt
½ cup mascarpone cheese cold
¼ bar dark chocolate for shaving on top

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Instructions

Prepare the Chocolate Sour Cream Pie Crust: In a large bowl, combine flour, cocoa powder, sea salt, and sugar. Mix until well combined. Add cold, cubed unsalted butter and work it into the flour mixture until the texture resembles coarse peas. Stir in sour cream and vanilla extract thoroughly. Add cold water one tablespoon at a time, mixing with your hands, until the dough comes together (about two tablespoons). Flatten the dough and fold it three times in the bowl. Divide the dough into two disks, wrap them individually, and refrigerate for at least one hour or overnight.
Make the Tart Cherry Pie Filling: Preheat your oven to 355°F (180°C). In a large bowl, combine frozen tart cherries, granulated sugar, cornstarch, sea salt, ground cinnamon, cherry liquor (if using), and almond extract. Toss everything well to coat the cherries evenly. Place the bowl in the refrigerator to keep the filling cold.
Roll and Assemble the Pie: On a floured surface, roll out one disk of pie crust to ¼ inch thickness. Carefully transfer it into a pie plate allowing it to settle naturally without stretching. Pour the cherry filling into the crust, ensuring all the thickened juices and dry bits are included. Roll out the second crust disk to the same thickness and cut into 1.5 inch wide strips. Arrange these strips in a lattice pattern over the filling. Trim the edges leaving about 1 inch and crimp the edges by folding inward and pressing with fingers or a fork.
Prepare for Baking: Brush the lattice crust with 2 tablespoons of heavy whipping cream and sprinkle generously with coarse demerara sugar. Place the pie on a larger baking sheet to catch any drips. Bake in the lower part of the oven for 70 minutes until the filling is bubbling and the crust is crisp and browned. If edges or top crust brown too quickly, shield it with foil.
Cool the Pie: Remove the pie from the oven and let it cool to warm temperature or room temperature before slicing to set the filling properly.
Make Vanilla Mascarpone Whipped Cream: In a cold bowl, combine heavy whipping cream, granulated sugar, vanilla extract, and sea salt. Whisk by hand or with an electric mixer until medium-stiff peaks form. Add the cold mascarpone cheese and continue to whip until stiff peaks form. Use immediately or refrigerate up to three days.
Serve: Spoon a generous dollop of the vanilla mascarpone whipped cream over each slice of pie. Use a vegetable peeler to shave dark chocolate over the whipped cream as garnish.

Notes

Make ahead: Prepare the pie and whipped cream a day in advance; store separately in the refrigerator.
Storage: Keep pie covered in the refrigerator for up to 5 days. Avoid freezing due to cornstarch thickening, which doesn’t freeze well. Substitute arrowroot starch if freezing is desired.
Tips: Do not overwork the butter in the crust—keep it in chunky pieces for flaky texture.
Keep cherries frozen to ease filling assembly and texture.
Bake until the filling bubbles; tent the pie with foil if the crust browns too quickly.
Serve the pie warm to enjoy a tender yet crisp crust and delicious filling.

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 26 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg