Velvety Chocolate Cream Easter Pie
Ingredients:
a.. 1 9-inch pie crust, baked and cooled
b.. 3/4 cup sugar
c.. 1/3 cup HERSHEY'S Cocoa
d.. 1/3 cup cornstarch
e.. 1/4 teaspoon salt
f.. 3 eggs, beaten
g.. 3 cups milk
h.. 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips
i.. 3 tablespoons butter
j.. 2 teaspoons vanilla extract
k.. Whipped topping
l.. Additional HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips
Directions:
1.. Prepare pie crust, cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan.
Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook
over medium heat, stirring constantly with wire whisk, until mixture begins to
thicken and just comes to a boil. Remove from heat.
3. Add chocolate chips, butter and vanilla. Stir until chips and butter are
melted and the mixture is smooth. Pour into prepared crust. Immediately press
plastic wrap onto pie surface. Refrigerate three to four hours or until firm.
Garnish with whipped topping and chocolate chips. 8 servings.
variation: coconut chocolate cream pie: prepare pie as above; stir in 1 cup
mounds sweetened coconut flakes with chocolate chips and butter.
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