Ingredients
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1 teaspoon flour
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3/4 cup sugar
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1/3 cup unsweetened cocoa
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2 tablespoons flour
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1/4 cup butter or 1/4 cup margarine
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1/3 cup milk
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2 eggs, beaten
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1 (21 ounce) can cherry pie filling
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1 (9 ounce) container Cool Whip or 1 (9 ounce) container similar whipped topping, thawed
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1 ounce unsweetened chocolate, coarsely grated
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1 package pillsbury all ready pie crust (or make your own if you're good at pie crust!)
Instructions
- Preheat oven to 350 degrees.
- Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
- In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
- Cook until mixture begins to boil, stirring constantly; remove from heat.
- Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
- Fold half the can of pie filling into the mixture in the pan.
- Pour into the crust.
- Bake 35-45 minutes or until center is set but still shiny.
- Cool and then chill at least one hour.
- Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
- Top with the remaining pie filling and then the remaining Cool Whip.
- Chill 1/2 hour.