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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ceramic pie dish — even browning, beautiful presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ceramic pie dish — even browning, beautiful presentation
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Preheat oven to 350°F. Combine sugar, cocoa and flour in a medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly. Remove from heat. Stir small amount of hot mixture into eggs; return tempered eggs to hot mixture. Add half of the cherry pie filling; stir until well blended. Pour into crust. Bake 35 to 45 minutes or until center is almost set. Cool. Refrigerate 1 hour. Add half of grated chocolate to 2 cups of the whipped topping; stir gently until well blended. Spread over pie; top with remaining cherry pie filling and the remaining whipped topping. Top with remaining grated chocolate. Refrigerate at least 1 hour before serving. Store leftover pie in the refrigerator.