RECIPE FROM "SANDY'S
Black Forest Pie
4 bars (1 oz. each) HERSHEY'S Unsweetened Baking Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 teaspoon almond extract
1-1/2 cups cold whipping cream
1 baked 9- or 10-inch pie crust, cooled
1 can (21 oz.) cherry pie filling, chilled
Toasted sliced almonds (optional)
Combine chocolate with sweetened condensed milk in heavy saucepan. Cook over medium heat, stirring constantly, until chocolate is melted. Remove from heat; stir in almond extract. Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
Beat whipping cream in medium bowl until stiff; gradually fold into chocolate mixture. Pour into baked pie crust. Refrigerate 4 to 6 hours or until set. Serve with pie filling. Garnish with almonds, if desired.
Cover; refrigerate leftover pie.
About 8 servings