Yield: 1 Pie
| Measure | Ingredient |
|---|---|
| ½ cup | Hershey's Cocoa |
| 1¼ cup | Sugar |
| ⅓ cup | Cornstarch |
| ¼ teaspoon | Salt |
| 3 cups | Milk |
| 3 tablespoons | Butter or margarine |
| 1½ teaspoon | Vanilla extract |
| 1 \N | Baked 9-inch pie crust OR- graham cracker crumb crust (cooled) |
| \N \N | 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