Cocoa Cream Pie Wednesday, June 27, 2007


1 9" baked pastry shell or graham cracker crumb crust
1/2 cup cocoa
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups milk
3 TBSP butter
1 1/2 tsp vanilla
sweetened whipped cream or whipped topping


Combine cocoa, sugar, salt, and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth. Cook over medium heat, stirring constantly, until filling comes to a boil. Boil filling for 1 minute, stirring constantly. Remove from heat; blend in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto filling; cool. Refrigerate for 3 to 4 hours; remove plastic wrap. Top with whipped cream or whipped topping.


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