Hershey'S Velvety Chocolate Cream Pie - cooking recipe

Ingredients

9-inch baked pastry shell or crumb crust, cooled
1/3 c. Hershey's cocoa
1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
3 c. milk
3 Tbsp. butter
1 1/2 tsp. vanilla

Preparation

Prepare pie shell; set aside.
Combine cocoa, sugar, cornstarch and salt in medium saucepan.
Gradually blend milk into dry ingredients, stirring until smooth.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla.
Pour into pastry shell; carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours.
Garnish with whipped topping and chocolate curls if desired.
Makes 8 servings.