BLKFOREST-PIE - A rich chocolate/cherry pie

     I got this recipe from my mom, I don't know where she got
     it.  It is very rich, so be careful!

     1         pie crust, cooked
     3/4 cup   sugar
     1/3 cup   unsweetened cocoa
     2 Tbsp    flour
     1/4 cup   butter
     1/3 cup   milk
     2         eggs, beaten
     1 1/4 lb  cherry pie filling (one large can)
     8 oz      whipped cream
     1 oz      unsweetened chocolate, coarsely grated

          (1)  Prepare your favorite crust for a filled 1-crust

          (2)  Preheat oven to 350 deg. 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.

          (3)  Add small amount of hot mixture to eggs, mix well,
               then fold egg mixture into the chocolate mixture.

          (4)  Fold 1/3 of the pie filling into chocolate mix-
               ture; save the rest for the topping.  Pour cho-
               colate mixture into pie crust.

          (5)  Bake at 350 deg. F for 35-45 minutes or until
               center is set but still shiny. Cool, and chill one

          (6)  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

     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
     Path: decwrl!recipes
     From: (Katherine Rives Albitz)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Peanut butter bon-bons
     Date: 6 Mar 88 09:44:40 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Hewlett-Packard, Ft. Collins, Colorado, USA
     Lines: 38

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