Silky Cocoa Cream Pie

Silky Cocoa Cream Pie

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium210 mg9% DV
Total Carbohydrates40 g13% DV
Dietary Fiber2.0 g8% DV
Sugars23 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat110
Total Fat12 g18% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol65 mg22% DV
Sodium210 mg9% DV
Total Carbohydrates40 g13% DV
Dietary Fiber2.0 g8% DV
Sugars23 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • 2 egg yolks , beaten
  • 2 cups milk
  • 1 tablespoon butter
  • 1 cup sweetened whipped cream
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 8-inch pie crust unbaked

Directions

  • 1. Bake pie crust; cool. Mix sugar, cocoa, cornstarch and salt in saucepan. Gradually stir in milk.
  • 2. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat
  • 3. 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.
  • 4. Press plastic wrap directly onto pie surface. Cool. Refrigerate 3 to 6 hours until set. Remove plastic wrap; garnish with whipped cream. Cover; refrigerate leftover pie. Makes 8 servings.
Ingredients sitting on a table

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