Best pie I’ve ever had.
Preheat oven to 350°F.
Combine sugar, cocoa and flour in a medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly.
Remove from heat. Stir small amount of hot mixture into eggs; return tempered eggs to hot mixture.
Add half of the cherry pie filling; stir until well blended. Pour into crust.
Bake 35 to 45 minutes or until center is almost set. Cool. Refrigerate 1 hour.
Add half of grated chocolate to 2 cups of the whipped topping; stir gently until well blended. Spread over pie; top with remaining cherry pie filling and the remaining whipped topping.
Top with remaining grated chocolate. Refrigerate at least 1 hour before serving.
Store leftover pie in the refrigerator.
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Soooo soo so good! Here’s a little tip I will follow the next time I make this pie: Give this baby more than 1 hour in the fridge for the flavors to come together. I plan to let my next one set up for about 6-8 hours before serving!
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