Pies

Cocoa Cream Pie

  • 1/2 cup Cocoa
  • 1 1/4 cups Sugar
  • 1/3 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Milk
  • 3 tablespoons Butter or margarine
  • 1 1/2 teaspoon Vanilla extract
  • 1 Pie crusts, baked, cooled

    • In medium saucepan, stir together cocoa, sugar, cornstarch and salt. Graduallyadd milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Garnish as desired. Cover; refrigerator leftover pie. Yield: 6 to 8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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