Recipes

[lasvegasfoodie]

I love cherry pie filling and usually eat it right out of the can, no pie crust or bowl required. I read this recipe on a can of pie filling about 10 years ago and sounded easy enough even for me. It's delicious!

3/4 cup sugar

1/3 cup baking cocoa

2 tablespoons all purpose flour

1/3 cup milk

1/4 cup butter

2 eggs lightly beaten

1 21oz can cherry pie filling

1 unbaked pie crust. (I always use storebought because pie crust and I don't seem to work well together)

In a saucepan combine first 4 ingredients until smooth. Add butter. Bring to slow boil, cook and stir for 2 minutes until thickened removed from heat. Stir a small amount into the eggs, and return all to pan. Fold in 1/2 of the pie filling. Pour into pie crust and bake for 35 to 40 minutes until filling is almost set. Cool completely on wire rack. Just before serving top with remaining pie filling and serve with a dollop of whipped cream.