Pie before topping added. |
Cherry topping added. |
Makes 1 9-inch pie
3/4 cup sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup butter or margarine
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
1/2 teaspoon almond extract, optional
1 unbaked pastry shell (9 inches)
Whipped topping, optional
In a sauce pan, combine sugar, cocoa, flour and milk until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Bake 350 degrees for 35 to 40 minutes or unti filling is almost set. Cool completely on a wire rack. Just before serving, mix 1/2 tsp. almond extract into pie filling, top with remaining pie filling and whipped topping if desired.
Yeilds 6-8 servings
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