Black Forest Pie

This pie was a favorite of mine as a kid. My neighbor's mom used to make it for us all the time. I haven't had it in probably 20 years! It popped in my head recently and I knew that I just had to make it. I found this recipe on KraftFoods.com and it is exactly as delicious as I remember it to be. If you like chocolate and cherries, you will love this pie! And, it's even better the day after!

This is what you'll need:

3/4 cup sugar

1/3 cup cocoa powder

2 Tbsp. flour1/4 cup (1/2 stick) butter or margarine

1/3 cup milk

2 eggs, lightly beaten

1 can (21 oz.) cherry pie filling, divided

1 unbaked 9-inch pastry shell

1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

This is what you'll do:

PREHEAT oven to 350°F.

Combine sugar, cocoa and flour in 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 to hot mixture.

Add half of the cherry pie filling; stir until well blended. Pour into crust.

BAKE 35 to 45 min. or until center is almost set. Cool. Refrigerate 1 hour.

Then:

ADD 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. Refrigerate at least 30 min. before serving. Store leftover pie in refrigerator.