Prep 30 mins
Cook 40 mins
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.
- 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
- 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.
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.
This is really YUMMY! I would have given it 4.5 stars if that were an option, I just didn't love the chocolate shavings in the cool whip ( my opinion, the chocolate turned a little grainy/weird) But I made it a second time with regular whipped cream and it was perfect. That chocolatey cherry filling is so rich and smooth! I will definitely keep this recipe and make it again.
At last minute, I decided I was bored of cherry pie, and looked for another recipe that used the cherry pie filling I had on hand. Anyways, the bottom layer of chocolate and cherries was pretty good, (That would have been rated a 4.) but no one liked the rest of the cherry pie filling between the 2 layers of whipped cream. However, truthfully, we probably would have preferred a run of the mill cherry pie.