Cocoa Cream Pie1
By Just A Pinch KitchenCrew
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- 1/2 c
- 1.25 c
- 1/3 c
- 1/4 tsp
- 3 c
- 3 Tbsp
- 1.5 tsp
- vanilla extract
- 9 inch pie shell, cooled, or graham cracker shell
- sweetened whipped cream
1In medium saucepan, stir together cocoa, sugar, cornstarch and salt.
2Gradually add milk to dry ingredients, stirring until smooth.
3Cook over medium heat, stirring constantly, until mixture boils; boil l minute.
4Remove from heat; stir in butter and vanilla.
5Pour into baked pie crust.
6Carefully press plastic wrap directly onto pie filling.
7Cool; refrigerate 6 to 8 hours.
8Top with whipped cream.
9Cover; refrigerate leftover pie.