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Cocoa Cream Pie

A crowd favorite, this cocoa cream pie is made with cocoa powder, whipped cream, and strawberries.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories270
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium200 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  Amount Per Serving % DV *
Calories270
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium200 mg8% DV
Total Carbohydrates37 g12% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  • 3/4 cup sugar
  • 2 cups milk
  • 1/4 teaspoon salt
  • 2 egg yolks , beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons cornstarch
  • Strawberries , halved (optional)
  • 1 cup sweetened whipped cream
  • 1 packaged crumb crust (6 oz.) OR 1 baked 8-inch pastry shell , cooled

Directions

  • 1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually stir in milk.
  • 2. 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.
  • 3. Pour into crust. Press plastic wrap directly onto surface. Cool. Refrigerate until set,
  • about 4 to 6 hours. Garnish with whipped cream and strawberries, if desired. Cover; refrigerate
  • leftover pie. Makes 8 servings.

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