At Stonehurst Place we cook with Organic ingredients whenever possible.

• 3⁄4 cup sugar
• 2 tablespoons all-purpose flour
• 1⁄3 cup whole milk
• 1⁄3 cup cocoa
• 1⁄4 cup butter
• 2 large eggs, beaten
• 1 can cherry pie filling, 21 ounces – divided
• 9 inch pie crust, unbaked
• 2 cups frozen whipped topping, thawed (or one 9 oz. container)
• 1 ounce unsweetened chocolate,
• grated chocolate curls, to garnish

Method

1. Preheat oven to 350°F.

2. In a saucepan, combine the first five ingredients and cook until it begins to boil, stirring constantly. Remove from heat.

3. Add a small amount of the cocoa mixture to eggs, then add this to the cocoa mixture. Add 1/2 can (10 1/2 oz.) of the cherry pie filling to the cocoa mixture. Pour into unbaked 9-inch pie crust and bake for 35-45 minutes. Remove from oven and cool, then chill for 1 hour.

4. Topping:: Combine 2 cups (9 oz.) frozen whipped topping with 1 oz. unsweetened grated chocolate. Spread over cooled pie. Place remaining cherry pie filling in center of pie on top of cream. Garnish with chocolate curls. Chill 1/2 hour before serving.

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Cook’nWithCaroline Tip:  “I double the filling to give our guests a deep, deep (and deeply rich) pie they enjoy every time!”