2 cups lightly sweetened whipped cream or your favorite whipped topping
In a medium saucepan, whisk together the sugar, cocoa, flour and salt then whisk in the milk until smooth.
Add butter and cook, whisking frequently, over medium heat until thickened and bubbly.
As soon as the mixture starts to bubble, reduce heat to low and cook, whisking constantly, for 1 minute longer.
Remove from the heat and let cool for 10 minutes, stirring a couple times, while the oven preheats to 350°F.
Once the mixture has cooled, whisk in the egg until smooth (if the chocolate mixture is too hot, there’s a chance the egg will cook too quickly and scramble.)
Place the cookie crust on a sheet pan and fill the crust with the chocolate filling, tapping the pan a few times on the counter to remove any bubbles.
In a medium bowl, combine the BakeGood Cherry Pie Filling with 2 tablespoons sugar and spoon evenly on top of the chocolate filling.
Bake 35 minutes until the filling is just set in the middle but still has a slight jiggle. Cool completely then refrigerate at least 2 hours or overnight.
Top with lightly sweetened whipped cream or your favorite whipped topping and garnish with chocolate shavings or mini chocolate chips. Serve cold. Pie can be baked and chilled up to 3 days in advance. Top with whipped cream the day of serving.