Velvety chocolate cream pie

Yield: 1 servings

Measure Ingredient
\N \N My older brother's birthday.
\N \N It *really* is good. So
\N \N Good in fact,
\N \N That I'm simply going to
\N \N Omit the pastry crust and
\N \N Use it as a
\N \N Pudding recipe :-) -Shelley

9-inch baked pastry shell or crumb crust,cooled ⅓ cup Hershey's Cocoa 1¼ cups sugar ⅓ cup cornstarch ¼ teaspoon salt 3 cups milk 3 tablespoons butter 1 ½ teaspoons vanilla Prepare shell; set aside. Combine cocoa,sugar,cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cookover medium heat,stirring constantly,until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into pastry shell; carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or whipped topping. Garnish with chocolate curls if desired. 8 servings

**My Note I painted the inside of the baked crust with melted chocolate. Then I added cocoa powder to the sweetened whipped cream.

From: Marge Clark

From: Pat Stockett Date: 03-27-95 (159) Fido: Cooking

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