1 graham cracker pie crust or 8 inch baked pastry shell
3/4 cup sugar
1/4 cup Hershey's Cocoa
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 Tablespoon butter
1 teaspoon vanilla extract
Sweetened whipped cream
Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute. remove from heat. 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. Press plastic wrap directly onto surface. Cool. Refrigerate until set, 4 to 6 hours. Garnish with whipped cream and strawberries. Cover. refrigerate leftover pie.
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