Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Velvety Chocolate Cream Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 10  Minutes

ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 9-inch pie crust , baked and cooled
  • 3/4 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 eggs , beaten
  • 3 cups milk
  • 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup whipped topping
  • HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips Additional (optional)
  • COCONUT MARSHMALLOW NESTS , (optional, recipe follows)

directions

  • 1. Prepare pie crust, cool.
  • 2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, until mixture begins to thicken and just comes to a boil. Remove from heat.
  • 3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips, if desired Garnish plate with COCONUT MARSHMALLOW NEST, if desired. Makes 8 servings.
  • VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.
  • COCONUT MARSHMALLOW NESTS
  • 1/2 teaspoon water
  • 3 to 4 drops green or other food color
  • 1-1/4 cups MOUNDS Sweetened Coconut Flakes
  • 2/3 cup miniature marshmallows
  • 1 tablespoon plus 1 teaspoon butter
  • HERSHEY'S Candy Coated Milk Chocolate Eggs
  • 1. Line tray or cookie sheet with wax paper. Combine water and food color in small bowl or small jar with cover or re-sealable food storage bag. Add coconut; toss with fork or shake closed jar or plastic bag until coconut is evenly coated.
  • 2. Microwave marshmallows and butter in medium microwave-safe bowl 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until mixture is melted and smooth when stirred. Stir in tinted coconut.
  • 3. Drop coconut mixture in 12 equal mounds onto prepared tray. Shape coconut mounds with moistened fingers into small nest shapes. Cool completely. Allow to air dry until slightly hardened. Fill with milk chocolate eggs. 12 nests.

Our sweet beginnings

The Peter Paul Candy Company started selling chocolate-covered coconut sweets in 1919 and people just couldn’t get enough.

Learn More