Wednesday, January 6, 2016

Black Forest Pie

Ever since I was a kid Christmas cookies have been the number one dessert for after Christmas dinner.  We would normally bake about half a dozen different types of cookies leading up to the holiday, and store them in our freezer in the basement.  According to my mom the cookies were off limits until Christmas, but no one really listened to that rule.  As long as most of the cookies weren't eaten all was good.

Some of the cookies we would make every year were: Magic Bars, Sandbakkel Cookies, Raspberry Almond Thumbprint Cookies, Cannolis, Almond Crescents, Toffee Bars, Russian Tea Cakes, Rolled Sugar Cookies, Spritz Cookies, Chocolate Crinkle Cookies.

My FAVORITE holiday cookies have always been my grandmother's raspberry almond thumbprint cookies.  They are an almond shortbread cookie, filled with raspberry jam and almond sugar icing drizzled on top.  So good!  I have taken on the duty of making these cookies every year, and have become known for them.  They are my specialty during the holiday season and not.

This year we didn't make nearly as many cookies as we had when I was growing up.  We're all trying to be healthier, have less butter, and all that.  My sisters and I whipped up sugar cookies and raspberry almond thumbprint cookies on Christmas Eve, while my mom made toffee bars cookies.  Mom surprised us by making this chocolate pie on Christmas Day.  This recipe is one of my grandma's of course, because she has the best dessert recipes.  My grandma used to bake this on special occasions in my mom's childhood.  My mom picked this cake out of nostalgia for her mom's wonderful baking of her childhood.  Grandma didn't come to visit this Christmas.  (She had visited for a week over Thanksgiving.)  We all missed her very much, so it was nice to have something to remind us of her.  Even though I didn't grow up having this cake on special occasions I knew it was a family recipe from grandma.

Needless to say this pie was amazing.  The cherries in the pie really put it over the top.  I'm not a super big cherry person, but it was just right for this pie.  Something sweet to go with the decadent chocolate. 

My grandma's Black Forest Pie Recipe:

1 jar marshmallow cream (7 oz.)
2 1 oz. squares unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons maraschino cherry juice
1 cup heavy cream, whipped
1/2 cup maraschino cherries, quarted
1 Johnson's chocolate flavored pie crust (a.k.a. Oreo cookie pie crust)

Combine marshmallow cream, chocolate and vanilla.
Mix until well blended.
Gradually add juice, blending until smooth.
Fold in whip cream and cherries.
Pour into crust.
Refrigerate, serve with whipped cream.

Here is a picture of my raspberry almond thumbprint cookies cooking on Christmas Eve.  When they come out of the oven they cool, then are drizzled with icing!

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