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HERSHEY'S Cocoa Cream Pie Recipe

Things You'll Need

  • 1 baked 9-inch pie crust or graham cracker crumb crust, cooled
  • 1/2 cup HERSHEY'S Cocoa
  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 tablespoons butter or margarine
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sweetened whipped cream

How to Make

  • 1. Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil l minute.
  • 2. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. Makes 8 servings.