1 (15 oz.) Pillsbury All Ready Pie Crust or pie crust of your choice
3/4 c. sugar
1/3 c. unsweetened cocoa
2 tbsp. flour
1/4 c. butter
1/3 c. milk
2 eggs, beaten
1 (21 oz.) can cherry pie filling
1 (9 oz.) LeCreme topping, thawed
1 (1 oz.) sq. unsweetened chocolate, coarsely grated

Prepare pie crust according to directions. Heat oven to 350 degrees. In saucepan, combine sugar, cocoa, 2 tablespoons flour. Add butter and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat. Add small amount of mixture to the beaten eggs. Return all the rest of the mixture to the saucepan. Fold 1/2 can of pie filling into mixture. Pour into crust lined pan. Bake at 350 degrees for 35 to 45 minutes or until the center of the pie is set, but still shiny. Cool. Chill 1 hour. Combine 2 cups topping and grated chocolate. Spread over cooled pie. Top with remaining pie filling and topping around the edge of the pie. Chill 1/2 hour. Add additional whipped cream if desired. Makes 8 to 10 servings.