Hershey's cocoa cream pie

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 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

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