Yield: 1 Pie
|½ cup||Hershey's Cocoa|
|3 tablespoons||Butter or margarine|
|1½ teaspoon||Vanilla extract|
|1||Baked 9-inch pie crust OR- graham cracker crumb crust (cooled)|
|Sweetened whipped cream|
In medium saucepan, stir together cocoa, sugar, cornstarch and salt.
Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil l minute. Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.
Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. 6 to 8 servings.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias