Silky cocoa cream pie

By bigbare

Ingredients

• 1 cup sugar
• 1/2 cup Hershey's cocoa
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 2 two large egg jokes beaten
• 1 tablespoon butter
• 1 teaspoon vanilla
• 8 inch baked pie crust
• sweetened whipped cream

Preparation

Step 1

Mix sugar, cocoa, cornstarch and salt in sauce pan.
Gradually stir in milk and cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Boil one minute and remove from heat.
Gradually stir half a hot filling into egg yolks; return all to saucepan and heat to a gentle boil.
Remove from heat; stir in butter and vanilla, and pour into baked crust.
Press plastic wrap directly onto surface; cool.
Refrigerate 3 to 6 hours until set.
Garnish with whipped cream.