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Silky Cocoa Cream Pie
Makes 8 servings
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Ingredients
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1
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baked (8-inch) pastry shell, cooled
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1
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cup sugar
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1/2
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cup HERSHEY'®S Cocoa
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3
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tablespoons cornstarch
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1/4
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teaspoon salt
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2
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cups cold milk
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2
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egg yolks, beaten
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1
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tablespoon butter
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1
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teaspoon vanilla extract
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Sweetened whipped cream
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1. Mix sugar, cocoa, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat.
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2. Gradually stir about half of the hot filling into yolks. Return all to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into crust.
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3. Press plastic wrap directly onto pie surface. Cool. Refrigerate 3 to 6 hours until set. Remove plastic wrap; garnish with whipped cream. Cover; refrigerate leftover pie.
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© The Hershey Company
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Click here for printable version