Cocoa Cream Pie Recipe
- 1 (9 inch) prepared graham cracker crust
- 1/4 cup white sugar
- 1/4 cup HERSHEY®'S Cocoa Powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 2 egg yolks, beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
step 1: Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually stir in milk.
step 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.
step 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.