Holiday black forest pie

Doesn’t this dessert have “holiday pie” written all over? In fact, it evokes cozy warm feelings, and screams “hot cocoa please”, don’t you think?
This dessert is not complicated to make, actually its execution is rather quick: just a few components to assemble carefully.
Crostata is the Italian name for this kind of pies. The dough is buttery, and oh so tasty! This Holiday version of a crostata pie is inspired by the traditional Black Forest cake. The ingredients are re-arranged to deliver a sensationally sophisticated look and incredibly decadent flavor.

The traditional Crostata top with a lattice design

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  • DifficultyMedium
  • CostMedium
  • Preparation time1 Hour
  • Rest time30 Minutes
  • Cooking time45 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineItalian


Ingredients for the crust

10.5 tablespoons butter (unsalted, cold and cubed)
3/4 cup sugar (granulated)
1 egg (large)
1 teaspoon baking powder
1 tablespoon Amarena syrup
1 pinch salt (kosher)
1/4 cup cocoa powder (Dutch processed)
9.5 ounces flour (AP)

Chocolate vanilla cream filling

1 cup whole milk heaping
1 tablespoon vanilla extract (or one whole vanilla bean, seeds scraped)
4 egg yolks
2 teaspoons corn starch
1/4 cup granulated sugar

Chocolate ganache (to be added to the cream)

2/3 cup heavy whipping cream
8 ounces dark chocolate wafers or bar (not chocolate chips)


For the crostata pie

1 Pan

Holiday black forest crostata pie

Prepare the filling

Firs, bring the cream for the ganache to a simmer. Remove from the heat, add the chocolate wafers. Stir until melted and smooth. Set aside.
Second, make the cream:
Mix the cornstarch, sugar and a pinch of salt. Add the egg yolks and whisk to incorporate, add the vanilla and stir in. Meanwhile bring the milk to a light simmer, pour slowly the milk over the egg mixture and whisk slowly not to create too many air bubbles. Place the whole mixture back on the heat and stir until it starts to thicken. Once the cream coats the spoon turn off the heat.
mix equal amount of ganache and vanilla cream until smooth.
I used about 6 oz of each but use as much as you can, I had some extra vanilla cream and used it on the bottom of the pie.
Cover the filling with plastic wrap on contact and refrigerate.

Prepare the crust

Place the flour, baking powder, cocoa, sugar and butter in the bowl of a food processor.
Pulse so self sift and keep pulsing until the butter has broken down in tiny pieces.
Incorporate the large eggs and flavorings and keep pulsing until the dough comes together around the blades. Will take about 1 minute or so. Remove the dough mass and place it in a ziplock bag. Refrigerate it for about 30 minutes.

Roll out the dough at about 12 “ in diameter so that will line an 8” pie pan all the way up its sides.
Use the extra dough to cut out 2 cookies in the shape of a tree (optional) and the decorations.
(ropes and dots).
Puncture the bottom of the dough with a fork. Pour the chilled cream and level it with an offset spatula.
Pre heat oven to 325°F static.

Subsequently, shape the leftover dough into a long rope and create a pattern of choice over the filling (see pictures to see how mine looks like )

After that, randomly divide the drained cherries over the pie.
Bake the Black Forest pie for about 35~45 min on the lowest part of the oven for the first 30 min, the bring it to the top and finish cooking.

Let the baked dessert cool in the pan for about 1 hour, then transfer it to the refrigerator or use it right away.
NOTE: the dessert cuts much nicely if you let it rest overnight in the refrigerator.
If you bake the decorative cookies, remove them after 15 minutes from the oven or the will cook too much!
Garnish: dust the Pie with powder sugar and decorate the cookies with edible glitter. Serve with whipped cream and more cherries.

In conclusion, enjoy your cheerful Holiday Black Forest crostata pie! You deserve a slice!

NOTE: when cutting the trees, shape the stem a bit longer

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