Our dear darling daughter (that's what we call her) made our favorite meal for our last evening in New York. It was soooo delicious!! She is an amazing cook and baker and we are so thankful to be the beneficators of her culinary skills.
Roast Beef with Mashed Potatoes and Gravy
Fresh Green & Yellow Beans
Black Forest Pie
She knows that Black Forest is my favorite pie. I just love how rich and fudgy this is and the cherry mixture added to the chocolate makes is so smooth and silky. She made it with fresh black cherries and made her own thickened filling. It was the BEST! I just might have to make another one of these when I get back to AZ this week. Thanks LQ for this great send-off meal!
BLACK FOREST PIE
This is what you'll need:
3/4 cup sugar
1/3 cup cocoa powder
2 Tbsp. flour1/4 cup (1/2 stick) butter or margarine
1/3 cup milk
2 eggs, lightly beaten
1 can (21 oz.) cherry pie filling, divided
1 unbaked 9-inch pastry shell
1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
This is what you'll do:
PREHEAT oven to 350°F.
Combine sugar, cocoa and flour in medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly.
Remove from heat. Stir small amount of hot mixture into eggs; return to hot mixture.
Add half of the cherry pie filling; stir until well blended. Pour into crust.
BAKE 35 to 45 min. or until center is almost set. Cool. Refrigerate 1 hour.
ADD grated chocolate to 2 cups of the whipped topping; stir gently until well blended.
Spread over pie; top with remaining cherry pie filling and the remaining whipped topping. Refrigerate at least 30 min. before serving. Store leftover pie in refrigerator.