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