Ingredients:
1 package pillsbury all ready pie crusts ( or make your own if you’re good at pie crust!)
1 teaspoon flour
3/4 cup sugar
1/3 cup unsweetened cocoa
2 tablespoons flour
1/4 cup butter or 1/4 cup margarine
1/3 cup milk
2 eggs, beaten
1 (21 ounce) cans cherry pie filling
1 (9 ounce) containers Cool Whip or 1 (9 ounce) containers similar whipped topping, thawed
1 ounce unsweetened chocolate, coarsely grated
Directions:
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.
Servings: 8-10
Time preparation: 30 min.
Time total: 70 min.