Ingredients Jump to Instructions ↓

  1. 1 Pie crust, cooked 

  2. 2 Eggs, beaten

  3. 3/4 C Sugar 

  4. 1/4 lb Cherry pie filling

  5. 1/3 C Cocoa, unsweetened -(one large can)

  6. 2 T Flour 

  7. 8 oz Whipped cream

  8. 1/4 C Butter 

  9. 1 oz Chocolate (unsweetened),

  10. 1/3 C Milk -coarsely grated

Instructions Jump to Ingredients ↑

  1. Prepare your favorite crust for a filled 1-crust pie. Preheat oven to 350 degrees F. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat. Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture. Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust. Bake at 350 degrees F. for 35-45 minutes or until center is set but still shiny. Cool and chill one hour. Whip the cream. Combine 2 cups whipped cream and grated chocolate and spread over cooled pie. Top with remaining pie filling and the remaining whipped cream. Chill at least half an hour before serving. NOTES: * A rich chocolate/cherry pie — I got this recipe from my mom; I don’t know where she got it. * I use a pre-mixed whipped topping rather than real whipped cream when I make this pie. : Difficulty: easy. : Time: 30 minutes preparation, 3 hours cooking and cooling. : Precision: measure the ingredients. : Darrell Walker : Hewlett Packard, Cupertino, California, USA : hplabs!hpesoc1!walker : Copyright (C) 1986 USENET Community Trust —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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