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Hershey's Cocoa Cream Pie

A chocolate cream pie made with cocoa, and the option of two different toppings, meringue or whipped cream.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

Chocolate Filling

  • 1/4 cupful of Hershey's Cocoa
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 egg yolks
  • 1 tablespoon butter
  • 8 inch baked pie shell

  • Meringue Topping
  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla

Whipped Cream Topping

  • 2 cups heavy cream
  • 1/4 cup confectioner's sugar
  • 2 tablespoons cream cheese optional

Instructions

  • Mix together cocoa, sugar, cornstarch, salt. Put into a saucepan, and slowly add in milk, whisking until smooth.
  • Add Yolks. Cook over medium heat, whisking constantly, until thickened and starts to boil.
  • Boil for one minutes, continuing to stir.
  • Turn off heat. Add in butter and vanilla.

Meringue

  • Whip egg whites with cream of tartar until foamy. Add in sugar and beat to stiff peaks.
  • Pour into baked prepared pie shell, cover with prepared meringue.
  • Brown in hot oven of 400 degrees for 8-10 minutes.
  • OPTIONALLY:
  • Top chocolate pie with a stabilized whipped cream. No extra baking.
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Notes

If you don't want to throw out the egg whites, meringue is a good idea.
I like a chocolate cream pie and give you that option.