It sure looked good sitting in the refrigerator, and I was eager for lunchtime to arrive so I could have a slice of Geneva Galloway’s Black Forest Pie. We are familiar with the delicious Black Forest Cake, and this is similar with the combination of chocolate and cherries.
Geneva is a member of Laurel Baptist Church. Ron Wilson is pastor, and the church is in the Greenville Baptist Association. It is a medium-sized church, averaging around 100 in Sunday school.
Geneva has been a member for 55 or more years. Her late husband, Guy Galloway, was also an active member – serving as Sunday school superintendent and deacon and singing in the choir. Geneva formerly taught the six-year-olds in Sunday school and helped with Vacation Bible School.
Geneva had two children from a previous marriage: Frances and her husband, Norman Poole, live in Greenville; and Betty and her husband, Joe Thackston, live in Lilburn, Ga.
Geneva was a nurse and worked several places, one of the latest at the Greenville Medical Personnel Pool where she did home visiting as a nurse’s assistant.
Geneva Galloway
Proud of her 89 years, Geneva lived alone for a couple of years after her husband died in 2002, but about three years ago moved to her daughter Frances’s home. Geneva is somewhat limited in her going now because of an aching knee.
Earlier, though, she and Guy enjoyed traveling. She liked gardening, especially growing flowers, and she likes reading. Her favorite subject is history.
We thank Geneva for sharing the recipe with us. Please try this one soon, but give it plenty of time in the refrigerator. The Black Forest Pie goes together quickly: You can make it on Sunday morning or the day before and enjoy it for … Sunday Dinner.
Black Forest Pie
1 graham pie crust, chocolate or plain
1 8-ounce carton dessert topping, thawed
1 cup cold milk
1 3.9-ounce package instant chocolate-flavored pudding mix (4-serving size)
1 cup cherry pie filling
Spread 1 cup of whipped topping on pie crust, bottom only. Combine milk and chocolate pudding mix in a medium bowl and blend with a wire whisk or mixer. Fold in 1½ cups whipped topping.
Spread mixture over whipped topping in crust. Spread remaining whipped topping on pudding mix, leaving 1-inch border and forming a depression in center of topping. Spoon cherry pie filling in center depression.
Chill at least 3 hours. Serves 6-8.