Subject: RECIPE: Black Forest pie
From: [email-masked] (Darrell Walker)
Date: 25 Mar 88 16:48:35 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE BLKFOREST-PIE D "4 Nov 87" 1988
.RZ "BLACK FOREST PIE" "A rich chocolate/cherry pie"
I got this recipe from my mom, I don't know where she got it.
It is very rich, so be careful!
.IH "1 pie"
.IG "1" "pie crust,"
cooked
.IG "\(34 cup" "sugar" "150 g"
.IG "1/3 cup" "unsweetened cocoa" "40 g"
.IG "2 Tbsp" "flour" "30 ml"
.IG "\(14 cup" "butter" "50 g"
.IG "1/3 cup" "milk" "80 ml"
.IG "2" "eggs,"
beaten
.IG "1\(14 lb" "cherry pie filling" "600 g"
(one large can)
.IG "8 oz" "whipped cream" "250 g"
.IG "1 oz" "unsweetened chocolate," "30 g"
coarsely grated
.PH
.SK 1
Prepare your favorite crust for a filled 1-crust pie.
.SK 2
Preheat oven to
.TE 350 175 .
In a medium saucepan, combine sugar, cocoa and flour; add butter
and milk.  Cook until mixture begins to boil, stirring constantly.
Remove from heat.
.SK 3
Add small amount of hot mixture to eggs, mix well, then fold egg mixture
into the chocolate mixture.
.SK 4
Fold 1/3 of the pie filling into chocolate mixture; save the rest for the
topping.  Pour chocolate mixture into pie crust.
.SK 5
Bake at
.TE 350 175
for 35\-45 minutes or until center is set but still shiny. Cool, and chill
one hour.
.SK 6
Whip the cream.
Combine 2 cups whipped cream and grated chocolate and spread over
cooled pie.  Top with remaining pie filling, and the remaining whipped cream.
Chill at least half an hour before serving.
.NX
I use a pre-mixed whipped topping rather than real whipped cream when I make
this pie.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes preparation, 3 hours cooking and cooling.
.I Precision:
measure the ingredients.
.WR
Darrell Walker
Hewlett Packard, Cupertino, California, USA
hplabs!hpesoc1!walker