Cocoa Cream Pie
Yield
1 piePrep
15 minCook
10 minReady
510 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cocoa powder
|
|
| 1 ¼ | cups |
sugar
|
|
| ⅓ | cup |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | cups |
milk
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | 9-inch |
pie shell (9 inch)
or graham cracker crumb crust, baked, cooled |
|
| 1 | x, |
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cocoa powder
|
|
| 296 | ml |
sugar
|
|
| 79 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 7.1E+2 | ml |
milk
|
|
| 45 | ml |
butter
or margarine |
|
| 7.5 | ml |
vanilla extract
|
|
| 1 | 9-inch |
pie shell (9 inch)
or graham cracker crumb crust, baked, cooled |
|
| 1 | x, |
whipped cream
sweetened |
*
|
Directions
In medium saucepan, stir together cocoa, sugar, cornstarch and salt.
Gradually add milk to dry ingredients, stirring until smooth.
Cook over medium heat, stirring constantly, until mixture boils; boil l minute.
Remove from heat; stir in butter and vanilla.
Pour into baked pie crust.
Carefully press plastic wrap directly onto pie filling.
Cool; refridgerate 6 to 8 hours.
Top with whipped cream.
Cover; refridgerate leftover pie.
