Hershey’s Cocoa Cream Pie


Baked 9 inch pie crust, cooled
½ cup Hershey’s Cocoa
1 ¼ cups sugar
1/3 cup cornstarch
¼ tsp salt
2 ½ cups milk
½ cup cream
3 TBS butter
1 ½ tsp pure vanilla extract

And for the Whipped Cream Topping:
2 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla


In a medium saucepan, stir together cocoa, sugar cornstarch and salt. Gradually add milk and cream, 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 baked pie crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Garnish with whipped cream topping. Cover; refrigerate leftover pie. This recipe makes 6 to 8 servings.

And here are your directions for the topping!
Whip cream until almost stiff. Add powdered sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.

Recipe from Sam, Administrative Assistant, Chef Alli’s, Inc. Enjoy!