Patriot's Cocoa Cream Pie

9-inch baked pastry shell or crumb crust, cooled
1-1/4 cups sugar
1/3 cup unsweetened cocoa
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 tbs butter or margarine
1-1/2 tsp vanilla extract
1 cup canned cherry pie filling
Sweetened whipped cream
Fresh blueberries (optional)

Prepare pie shell; set aside. In medium saucepan combine sugar, cocoa, cornstarch and salt. Gradually blend in milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into prepared crust; press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Before serving, garnish with cherry pie filling, sweetened whipped cream and blueberries, if desired.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana