3/4 c. sugar
1/3 c. baking cocoa
2 tbsp. flour
1/3 c. milk
1/4 c. butter
2 eggs, lightly beaten
1 (21 oz.) can cherry pie filling, divided
1 (9-inch) unbaked pie shell
whipped topping (optional)

In a saucepan, combine sugar, cocoa, flour and milk until it is 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 saucepan. Fold in half of the pie filling. Pour into pie shell.

Bake at 350°F for 35 to 40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping, if desired.

Yield: 6 to 8 servings.