Black Forest Meringue Pie: a rich, dark chocolate pie crust, filled with a layer of sharp cherry curd, topped with light meringue rippled with dark chocolate.

Obviously inspired by the infamous Black Forest Gateau, (layers of chocolate cake, sour cherries and whipped cream, with a good dose of kirsch) this uses those flavours for a rather different kind of dessert.

I substituted the traditional whipped cream for the fluffiness of a meringue topping, and gave it the chocolate hit from bottom and top, with cocoa in the pastry and chocolate in the meringue. For a true black forest feel the curd should be made using sour cherries, liquored up with kirschwasser (a legal requirement for the German Schwarzwälder Kirschtorte). As I had neither of those to hand I tarted up my cherries with lemon juice, added a slug of rum in Austrian style, and sneaked in a little maraschino syrup to give some depth to the flavour.

This whole thing does take some time, but the rich flavour of a (small) slice of this pie is definitely worth spending half a day off in the kitchen. 

Step 1: Ingredients and Equipment

For the chocolate pastry:
  • 140 g plain flour
  • 30 g unsweetened cocoa powder
  • 15 g caster sugar
  • 85 g butter (cold)
  • pinch of salt
  • 1 egg yolk
  • 2 tbsp cold water

For the cherry curd:
  • Approx. 400 g cherries, fresh or frozen
  • Juice of 1-2 lemons, depending on the sweetness of your cherries
  • Couple of tbsp of kirsch/rum (optional)
  • Couple of tbsp of maraschino cherry syrup (optional)
  • Up to 175 g caster sugar, depending on the sweetness of your cherries
  • 1 egg
  • 3 egg yolks
For the chocolate rippled meringue:
  • 3 egg whites
  • pinch of salt
  • 1/4 tsp cream of tartar
  • 75 cup sugar
  • tsp vanilla extract
  • 50 g dark chocolate
  • Pie dish
  • Saucepan
  • Bowls
  • Spoons, knives, spatulas etc.
  • Scales or measuring cups
  • Sieve
  • Juicer
  • Electric mixer, stand or hand held (or the arm muscle to whip up a meringue by hand)
  • Rolling pin
  • Baking beans (or equivalent, dried beans, rice etc.)
  • Baking parchment
  • Whisk
For anyone without scales, a good weight to volume conversion guide can be found here.
Truly spectacular combination of yummy things!! Thanks for sharing.
Hi cluracon... the chocolate meringue... 75 sugar seems to be a type-o?
Wow. This looks really delicious! I need to make this one.
Mmmm I tried this and it was very tasty, awesome even. Kudos on not referencing pi also!
I saw that first picture and thought it looked tasty! Then I saw the pictures showing the layers and thought WOW! You should show more side shots, your pies have awesome and delicious looking layers :D

About This Instructable


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Bio: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.
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