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Mini Black Forest Cream Pies

Cindy Rahe
Created January 10, 2017
Enjoy all richness of Black Forest cake, encapsulated in an indulgent, two-bite dessert.
black forest mini pies

We are chocolate fiends at my house, and one of my husband’s favorite things is chocolate paired with fruit. I made these pies with him in mind, because I knew they would be danger to have around for just myself. 

To begin, we make pudding. I am crazy for homemade pudding, so any excuse to make it is enough for me. If you are strapped for time or would just rather make it easier on yourself, go ahead and make a boxed pudding. Definitely no harm in that! This pudding is made up of whole milk, sugar, egg yolks, cornstarch, salt, cocoa, vanilla and butter.

ingredients for black forest mini pies

Whisk everything but the butter and vanilla together until well combined, and then heat it gently on the stove, whisking constantly, until thickened.

whisking ingredients in pot

Once the pudding is thick and luscious, use an immersion blender, blender or food processor, to emulsify the butter and vanilla into the pudding and to give it all a little lightness.

using immersion blender to combine butter and chocolate

After that we chill the pudding, whip up some crusts, a little cherry filling and begin to layer. Cherries go into the crusts first, then pudding and finally, whipped cream, grated chocolate, and a crowning cherry are added on top! So scrumptious.

black forest mini pies

Ingredients

  • Pudding
    • 3/4cup sugar
    • 1/3cup unsweetened baking cocoa
    • 1/4cup cornstarch
    • 1/4teaspoon salt
    • 2 1/2cups whole milk
    • 4egg yolks
    • 2tablespoons butter, cut into pieces
    • 1teaspoon vanilla
  • Crust
    • 2cups chocolate cookie crumbs
    • 3tablespoons butter, melted
  • Cherries
    • 8oz frozen pitted dark cherries
    • 2to 4 tablespoons sugar
    • 2teaspoons cornstarch
    • 2teaspoons water
    • 1teaspoon lemon juice
  • Toppings
    • 1cup whipping cream, whipped
    • Grated chocolate
    • 12pitted dark cherries

Directions

  • 1In 2-quart saucepan, mix sugar, cocoa, 1/4 cup cornstarch, the salt, milk and egg yolks with whisk until thoroughly combined. Cook over medium-low heat about 15 minutes, beating constantly, until thickened. Once pudding has thickened, use immersion blender, regular blender or food processor to blend in 2 tablespoons butter and the vanilla. Scrape pudding into bowl; cover top with plastic wrap, making sure plastic wrap comes in contact with pudding to prevent a skin from forming. Refrigerate 3 to 4 hours.
  • 2Meanwhile, heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture evenly into muffin cups, making sure to coat bottom and sides of each cup. Bake 10 minutes. Cool. Once cooled, place cookie cups in freezer until ready to use.
  • 3In 2-quart saucepan, mix Cherries ingredients. Cook over medium-high heat until cherries release their juices and mixture thickens to pie-filling consistency. Remove from heat; cool.
  • 4Assemble pies by layering cherries, pudding, whipped cream, grated chocolate, and 1 cherry on top of each. Serve immediately or refrigerate until serving time.

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