Black Forest Pie

• 3/4 cups Sugar
• 1/3 cups Cocoa Powder
• 2 Tablespoons Flour
• 1/4 cups Butter
• 1/3 cups Fat Free Milk
• 2 Large Eggs, Lightly Beaten
• 21 ounces, weight Cherry Pie Filling, Divided
• 1 whole Unbaked Pie Shell
• 2 cubes (1 Oz. Square) Baker's Semi-sweet Chocolate, Grated, Divided
• 8 ounces, weight Fat-free Cool Whip, Divided

1. Preheat oven to 350u0b0F.
2. Combine sugar, cocoa and flour in a medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly.
3. Remove from heat. Stir small amount of hot mixture into eggs; return tempered eggs to hot mixture.
4. Add half of the cherry pie filling; stir until well blended. Pour into crust.
5. Bake 35 to 45 minutes or until center is almost set. Cool. Refrigerate 1 hour.
6. 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.
7. Top with remaining grated chocolate. Refrigerate at least 1 hour before serving.
8. Store leftover pie in the refrigerator.

sugar, cocoa, flour, ubc, milk, eggs, pie filling, shell, chocolate

Taken from tastykitchen.com/recipes/desserts/black-forest-pie/ (may not work)