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Home > Recipes > Cocoa Cream Pie

Cocoa Cream Pie Recipe

Cocoa Cream Pie
  • Intermediate

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Pies x Intermediate x HERSHEY’S Cocoa x Mother’s Day x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • Sweetened whipped cream
  • Strawberries , halved (optional)
  • 2 egg yolks, beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons cornstarch
  • 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. 8 servings.

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