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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was the pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling. Ingredients:
1 package pillsbury all ready pie crust (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) can cherry pie filling |
1 (9 ounce) container cool whip or 1 (9 ounce) container similar whipped topping, thawed |
1 ounce unsweetened chocolate, coarsely grated |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
3. In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
4. Cook until mixture begins to boil, stirring constantly; remove from heat.
5. Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
6. Fold half the can of pie filling into the mixture in the pan.
7. Pour into the crust.
8. Bake 35-45 minutes or until center is set but still shiny.
9. Cool and then chill at least one hour.
10. Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
11. Top with the remaining pie filling and then the remaining Cool Whip.
12. Chill 1/2 hour.
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