Recipe by ReeLani
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.
Top Review by Teri McGehan
I made this for Mother's Day and it was a hit. Instead of using cool whip I made my whipped cream by whipping about 1 cup of heavy cream and adding the shaved chocolate. The topped the pie with remaining cherries around the edge of the pie and then filled in the center with the remaining cherry juice. This recipe is easy and doesn't take a lot of time, I will definitely make this again.
- 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) containersimilar whipped topping, thawed
- 1 ounce unsweetened chocolate, coarsely grated
Directions See How It's Made
- 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.