HERSHEY'S Cocoa Cream Pie

HERSHEY'S Cocoa Cream Pie

This cocoa cream pie only takes 3 minutes to make! Pair it with a few pieces of fruit for a fruit-chocolate treat.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 3  Minutes

Ingredients

  Amount Per Serving % DV *
Calories330
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium240 mg10% DV
Total Carbohydrates48 g16% DV
Dietary Fiber2.0 g8% DV
Sugars29 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron15% DV
  Amount Per Serving % DV *
Calories330
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat7 g35% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium240 mg10% DV
Total Carbohydrates48 g16% DV
Dietary Fiber2.0 g8% DV
Sugars29 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron15% DV
  • 1/3 cup cornstarch
  • 1-1/4 cups sugar
  • 1 9-inch pie crust or graham cracker crumb crust baked , cooled
  • 1 cup sweetened whipped cream
  • 3 cups milk
  • 1-1/2 teaspoons vanilla extract
  • 3 tablespoons butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 teaspoon salt

Directions

  • 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.
Ingredients sitting on a table

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