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Cakes and Pies - Chocolate Cherry Pie

  • 3/4 cup granulated sugar
  • 1/3 cup baking cocoa powder
  • 2 tablespoons all-purpose flour
  • 1/3 cup whole or 2% milk
  • 1/4 cup butter or margarine
  • 2 eggs, beaten
  • 1 (21-ounce) can cherry pie filling, divided
  • 1 unbaked pastry shell
  • Whipped topping

In a saucepan, combine sugar, cocoa, flour, and milk until smooth. Add butter. Bring to a boil; stir two minutes or until thickened.
Whip eggs; stir a small amount of the hot mixture into the eggs. Return to pan; stir. Fold in half of the pie filling. Pour into pastry shell. Bake at 350° for 35 to 40 minutes or until filling is almost set.
Cool completely. Top with remaining pie filling. Serve with whipped topping. Store in refrigerator.
Yield: Eight servings.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 8
Print 3x5 recipe cards
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