BLACK FOREST PIE

1 unbaked pie shell

Filling:

3/4 cup sugar

1/3 cup baking cocoa powder

2 tbsp flour

1/4 cup butter

1/3 cup milk

2 eggs, beaten

1 can (21-oz) cherry pie filling

Topping:

9-oz frozen whipped topping, thawed

1 square (1-oz) unsweetened chocolate, coarsely grated or chopped

Preheat oven to 350 degrees.

In a medium saucepan combine the sugar, cocoa and flour. Stir in the butter and milk. Cook over medium heat until mixture starts to boil, stirring constantly. Remove from the heat. Blend a small amount of the mixture into the eggs; return to the pan and blend in well. Fold half the cherry pie filling into the mixture. Reserve the other half for garnish later. Pour mixture into the pie shell.

Bake pie at 350 degrees for 35 - 45 minutes or until the center is set but still shiny. Cool then refrigerate for 1 hour.

Combine 2 cups of the whipped topping and the grated chocolate; spread over the cooled pie. Top with the reserved pie filling and remaining whipped topping. Garnish with some chocolate curls, if desired.

Refrigerate at least 30 minutes before cutting to serve.

Yield: 8 to 10 servings.

Refrigerate any leftover pie.

file photo used for reference only