Black forest brownie pie

Sunset, May, 1992 by Gale Franko

1/4 cup (1/8 lb.) butter or margarine,

melted

2 ounces unsweetened chocolate,

melted

2/3 cup sugar

1 large egg

1/4 cup milk

1/2 teaspoon vanilla

1/2 cup all-purpose flour

1/2 cup chopped walnuts

Chocolate crust (recipe follows)

Frosting (recipe follows)

1 can (15 oz.) cherry pie filling

Combine butter, chocolate, sugar, egg, milk, and vanilla; beat well. Add flour and nuts; mix well. Spread batter into crust. Bake in a 350[degrees] oven until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool; spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert. Serves 8.

Per serving: 485 cal.; 5.2 g protein; 26 g fat (11 g sat.); 63 g carbo.; 233 mg sodium; 58 mg chol.

Chocolate crust. Finely crush enough chocolate wafers (about 24) to make 1-1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake in a 350[degrees] oven until darker brown at rim, 8 to 10 minutes. Cool.

Frosting. In a 1- to 1-1/2-quart pan over low heat, stir 1/2 cup (3 oz.) semisweet chocolate baking chips with 2 tablespoons whipping cream just until smooth. Use warm.