1 package pillsbury all ready pie crust (or make your own if you're good at pie crust!)
1 teaspoon flour
3/4 cup sugar
1/3 cup unsweetened cocoa
2 tablespoons flour
1/4 cup butter or 1/4 cup margarine
1/3 cup milk
2 eggs, beaten
1 (21 ounce) can cherry pie filling
1 (9 ounce) container Cool Whip or 1 (9 ounce) container similar whipped topping, thawed
1 ounce unsweetened chocolate, coarsely grated
1 Preheat oven to 350 degrees.
2 Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
3 In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
4 Cook until mixture begins to boil, stirring constantly; remove from heat.
5 Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
6 Fold half the can of pie filling into the mixture in the pan.
7 Pour into the crust.
8 Bake 35-45 minutes or until center is set but still shiny.
9 Cool and then chill at least one hour.
10 Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
11 Top with the remaining pie filling and then the remaining Cool Whip.
12 Chill 1/2 hour.