Hershey's Cocoa Cream Pie

Name: Hershey's Cocoa Cream Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1 9-inch baked pie crusts or 1 graham cracker crumb crust, cooled; 1/2 cup cocoa; 1 1/4 cups sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 3 cups milk; 3 tablespoons butter or 3 tablespoons margarine; 1 1/2 teaspoons vanilla extract; sweetened whipped cream

Submitted by RecipeNut

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Ready In:: 10mins
Ingredients:: 9
Serves:: 8

ingredients

1 9-inch baked pie crusts or 1 graham cracker crumb crust, cooled
¹⁄₂ cup cocoa
1 ¹⁄₄ cups sugar
¹⁄₃ cup cornstarch
¹⁄₄ teaspoon salt
3 cups milk
3 tablespoons butter or 3 tablespoons margarine
1 ¹⁄₂ teaspoons vanilla extract
sweetened whipped cream

directions

Prepare crust.
Stir together cocoa, sugar, 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 1 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.
Top with whipped cream.
Cover; refrigerate leftover pie.

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Reviews

This pie-filling had tasted amazing, but the filling just didn't set, even after chilling for over 10 hours! The filling had the consistency of custard or pudding, which made a terrible mess while cutting and serving the pie/pudding, since it flowed all over the pie plate. I made this for my parents' 25th Wedding Anniversary today and was really disappointed that it didn't 'hold'. Nevertheless, everyone LOVED the taste, so I'm giving this four stars. Maybe the amount of cornflour isn't correct or something, becuase I'm positive I measure everything accurately, and followed your instructions to the last word!

Anu_N
For those having a problem with it setting...add 3 egg yolks when you add the milk and it will set to perfection, I promise! And it tastes even richer and makes for a much silkier pie.

Suzy M.
This was the chocolate pie my mom made for us when I was growing up, so now I make it for my family. It takes me a while though cause I always make the pie dough from scratch, bake it, then wait till it's almost completely cool before I start cooking the filling on the stove. The filling doesn't take too long to put together, but then I let it cool somewhat at room temperature before putting it into the fridge. I, too, found the consistency way too soft after 8 hrs., so I let it chilll for upwards of 24 hrs before serving. That may be overkill on the chilling time, but it's always quite firm by then. I have yet to come across someone who does not find this pie delicious.

Rosalie M.
Delicious, chocolatey and so very easy no bake pie.

rosslare
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I have a ton of Saltine crackers, so I looked up recipes to use them up. I found a Saltine cracker pie crust recipe on this site. It made 2 crusts. This recipe filled both crusts. The pie filling and crust worked together. The crust didn't taste anything like crackers and did not crumble. This filling tastes a lot like how I remember chocolate pudding tasting before I went vegetarian, and it is really really good. I don't know why others give it four stars. I would give it six.

TheCookieMonster