Prep 10 mins
Cook 4 hrs
An old-fashioned chocolate pie made with cornstarch and cocoa. From Hershey's Chocolate and Cocoa Cookbook.
- 1 pastry shells, 9-inch baked
- 1⁄3 cup cocoa
- 1 1⁄4 cups sugar
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 3 cups milk
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 teaspoons vanilla
- whipped cream or dessert topping
- chocolate curls (to garnish)
- Combine cocoa, sugar, cornstarch and salt in a medium saucepan. Blend in milk until smooth.
- Cook and stir over medium heat until mixture comes to a boil.
- Boil and stir for 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or topping and chocolate curls, if desired.
- Note: Cook time is cooling time. You can also use a cooled crumb crust for shell.
We have been making this recipe for over 30 years. The only difference is that the Hershey recipe I have calls for 1/2 c. cocoa. While not a sophisticated dessert, this is my all-time favorite pie since childhood. The filling can also be eaten as a delicious chocolate pudding.