Cocoa Cream Pie Recipe

Name: Cocoa Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 inches pastry shells, baked; 3/4 cup sugar; 1/4 cup cocoa, Hershey's; 3 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups milk; 2 egg yolks, beaten; 1 tablespoon butter; 1 teaspoon vanilla extract; sweetened whipped cream; strawberry, halved (optional)

Servings: persons

8 inches pastry shells, baked
3/4 cup sugar
1/4 cup cocoa, Hershey's
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
sweetened whipped cream
strawberry, halved (optional)

1
Prepare pastry shell; cool.
2
In medium saucepan, stir together sugar, cocoa, cornstarch, and salt.
3
Gradually stir in milk.
4
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
5
Boil 1 minutes; remove from heat.
6
Gradually stir about half of the hot filling into yolks.
7
Return all to saucepan; bring to gentle boil.
8
Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
9
Pour into pastry shell.
10
Press plastic wrap directly onto surface.
11
Cool.
12
Refrigerate until set.
13
Garnish with whipped cream and strawberries, if desired.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 inches pastry shells, baked, 3/4 cup sugar, 1/4 cup cocoa, Hershey's, 3 tablespoons cornstarch, and more.

Yes, Cocoa Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cocoa Cream Pie

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