HERSHEY’S Cocoa Cream Pie

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  • 3 tablespoons butter
  • 1/3 cup cornstarch
  • 1 1/4 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1/2 cup Hershey’s Cocoa Powder
  • 1 (9 inch) prepared graham cracker crust


Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.

Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie.

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