No, no, Babs. you're welcome to the pie but don't ruin it with cool whip. Real whipped cream or Reddi Whip please.
Last night I made my first perfect cherry pie. Always before there was something wrong with it. Either it looked crappy, didn't taste right, or most usually was runny. Try to cut a piece and the guts run out before you can get it to the plate.... then all the filing in the pie runs into the empty space. Because of this, I always only made one cherry pie per season, and sulked a lot. Last night everything just worked. It looks nice ( I remembered the egg wash and sugar trick). It tastes like candy (remembered to increase the sugar from 1/2 cup to 2/3, and used half Bing and half Rainier cherries. It ain't at all runny ( instead of the scant two tablespoons of cornstarch the recipe called for, I added another two tablespoons pastry flour and two tablespoons tapioca flour). So cherry pie is the dessert for however long I can make a pie last.
I had hot chocolate fudge cake with organic lemon ice cream yesterday... someone even approached me at the table in the restaurant garden and asked me if it tasted as delicious as it looked , so she could order it...