Chocolate Pie 6

9-inch crumb crust or 8-inch (6 oz.) pkg. crumb crust

1/2 cup butter, softened

2/3 cup packed light brown sugar

1/3 cup unsweetened cocoa

1/2 tsp. vanilla extract

2 eggs

Cherry layer (recipe follows)

Prepare pie crust, if desired. Cool. In small mixer bowl beat butter and sugar until blended; blend in cocoa and vanilla. Add eggs, one at a time, beating on high speed until light and fluffy. Spoon mixture into crust; chill while preparing cherry layer. Spoon cherry layer onto chocolate filling. Chill several hours or overnight. Garnish with remaining pie.

Cherry Layer

1 tsp. unflavored gelatin

1 tbsp. Cold water

2 tbsp. Boiling water

1 cup chilled whipping cream

1/2 cup confectioners' sugar

1/2 tsp. vanilla extract

2 cup (21-oz. can) cherry pie filling, divided

In custard cup sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. In small mixing bowl combine whipping cream, confectioners' sugar and vanilla; beat until stiff. Gradually fold in 1-1/2 cups cherry pie filling and gelatin mixture.

6 to 8 servings

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Cajun Country -- New Iberia, Louisiana