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Velvety Cocoa Cream Pie Recipe

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This recipe for Velvety Cocoa Cream Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Brown
Added: Wednesday, August 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 9 inch regular pie shells
1/2 cup Hershey's cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 TBS butter
1 1/2 tsp vanilla

Directions:
Directions:
Bake pie shells as directed and cool. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat until mixture boils and stir while boiling for 3 minutes. Remove from heat and blend in butter and vanilla. Pour into pie crusts and immediately cover with saran wrap, with saran adhering to chocolate. Chill 3-4 hours. Serve with whipped cream.

Number Of Servings:
Number Of Servings:
8 each pie
Preparation Time:
Preparation Time:
20 minutes plus chilling
Personal Notes:
Personal Notes:
I make this pie for Sunday dinners or when I am taking a meal to someone, as there is a pie for us and one to give away. It also works for the Feast of the Epiphany to hide the medals and things in the custard and then cover with whipped cream.

 

 

 

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