Velvety chocolate cream pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| My older brother's birthday. | ||
| It *really* is good. So | ||
| Good in fact, | ||
| That I'm simply going to | ||
| Omit the pastry crust and | ||
| Use it as a | ||
| Pudding recipe :-) -Shelley | ||
Directions
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