Hershey's cocoa cream pie makes a tasty treat to brighten up the bleak winter months. Bring out the Hershey's Cocoa. And whip up a Hershey Cocoa yummy to chase away the winter blahs. Until spring delights us with her much awaited appearance, we might as well stop and smell the Hershey cocoa, as it fills the winter kitchen air.
Cocoa Cream Pie
- 1 baked 9-inch pie crust or graham cracker crust, cooled
- 1 1/4 cups sugar
- 1/2 cup Hershey's Cocoa
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups milk
- 3 tablespoons butter
- 1 1/2 teaspoon vanilla extract
- Whipped cream
- Prepare crust
- Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for one minute.
- Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Serve with sweetened whipped cream. Garnish as desired. Refrigerate leftovers.
Tasty Tip: For yummy Hershey desserts galore click here.