¾ cup sugar
1/3cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
¼ cup butter or margarine
2 eggs, slightly beaten
1 can (21 ounce) cherry pie filling, divided
1 unbaked pastry shell (9inches)
Whipped topping, optional
In a saucepan, combine sugar, cocoa, flour, and milk until smooth. Add butter. Bring
to a boil, cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a
small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling.
Pour into pastry shell. Bake ft 350 for 35-40 minutes or until filling is almost set. Cool
completely on a wire rack. Just before serving, top with remaining pie filling and whipped
topping if desired.