Black Forest Brownie Pie
Submitted by teddy
Fudgy brownie batter baked in a chocolate wafer crust, frosted with warm chocolate ganache, and crowned with glossy cherry pie filling. All the Black Forest flavors packed into one intensely chocolatey pie.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minWhat happens when a brownie, a pie, and a Black Forest cake walk into the same kitchen? This. A chocolate wafer crust holds a dense, fudgy brownie layer made with real unsweetened chocolate, then gets slicked with a warm ganache frosting and piled high with cherries.
Every slice is triple chocolate: the crumbly crust, the chewy brownie filling, and that glossy ganache layer binding it all together.
It’s the kind of dessert that makes people close their eyes on the first bite.
Pro Tips
- Crush the chocolate wafers fine. You want a sandy texture that presses into the pan smoothly and holds together when sliced.
- The brownie layer is done when the top looks dry and feels firm to a gentle touch. Resist overbaking or you’ll lose that fudgy center.
- Use the ganache frosting while it’s still warm so it spreads easily over the brownie layer. It sets up as it cools into a smooth, shiny coating.
- Transfer the cherries with a slotted spoon. Too much syrup on top makes the pie soggy. You want glistening cherries, not a puddle.
Ingredients
Directions
Combine butter, chocolate, sugar, egg, milk, and vanilla; beat well.
Add flour and nuts; beat well.
Spread batter into crust. Bake in a 350’F. oven until top looks dry and feels firm when gently touched, 18 to 20 minutes.
Cool; spread top with frosting.
When frosting is cool, transfer cherries from can with a slotted spoon to top dessert.
*** CHOCOLATE CRUST *** Finely crush chocolate wafers to make 1¼ cups crumbs; pour into a 9” pie pan.
Mix with 3 tablespooons melted butter or margarine and press firmly over pan bottom and up side.
Bake in a 350’F. oven until darker brown at rim, 8 to 10 minutes, cool.
*** FROSTIMG *** In a 1- to 1½ quart pan over low heat, stir ½ cup semisweet chocolate baking chips with 2 tablespoons whipping cream just until snooth.
Use warm.
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