Pineapple Cream Pie with Macadamia Nuts!! Glorious!
I'm just getting more and more excited for Thanksgiving with every pie! By the end of this week I'm not going to be able to control my excitement. I just love Thanksgiving. Creamy Mashed Potatoes, time spent with family, "We're Thankful for Pie Night", shopping, leftover turkey sandwiches, decorating for Christmas, football, board/card games, and of course an afternoon nap.
This pie is amazing! The chocolate/almond filling is to die for and the toppings are just the right amount of tangy and sweet to make this one of my favorite pies!
Black Forest Pie
1- 9 inch pie shell, unbaked
3/4 cup butter
3/4 cup sugar
6 tablespoons cocoa
2/3 cup ground slivered almonds
2 tablespoons flour
3 eggs, separated
2 tablespoons water
1/4 cup sugar
1/3 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
1-1 1/2 cups canned cherry pie filling
1/2 cup semisweet chocolate chips
1 1/2 teaspoons shortening
Preheat oven to 350 degrees. Melt butter in a medium sized saucepan. Once butter is melted add the sugar and cocoa and stir until well combined. Remove from the heat and let sit for 5 minutes. Meanwhile grind almonds in blender or food processor. I use slivered because they don't have any skins on them, that's what you want...no skins. Add the ground almonds and flour to the chocolate mixture and mix well. Add egg yolks one at a time, stirring well in between each addition. Stir in water. Set aside.
Beat egg whites until foamy, then slowly add sugar while beaters are still going and beat until soft peaks form. Fold egg whites into chocolate mixture until just mixed. Pour into unbaked pie shell and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes.
Make the topping by combining the sour cream, sugar and vanilla in a small bowl. After pie has cooled for 5 minutes pour over warm pie and spread evenly. Then put cherries over and spread around. Return to the oven for 5 more minutes.
Melt the chocolate chips and shortening in the microwave until smooth. Drizzle over the pie and refrigerate for at least 2 hours before serving.