Silky Cocoa Cream Pie

Makes 8 servings
Prep Time: 20 min
Cooling Time: 6 hrs

Ingredients:

• 1 - unbaked 8-inch pie crust
• 1 - cup sugar
• 1/2 - cup Cocoa
• 3 - Tablespoons cornstarch
• 1/4 - teaspoon salt
• 2 - cups milk
• 2 - egg yolks, beaten
• 1 - Tablespoon butter
• 1 - teaspoon vanilla extract
• Sweetened whipped cream

Directions:

1. In a saucepan, mix sugar, cocoa, cornstarch and salt. Gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
3. Boil 1 minute and remove from heat.
4. Gradually stir about half of the hot filling into yolks.
5. Return all to saucepan and heat to gentle boil.
6. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into crust.
7. Press plastic wrap directly onto pie surface. Cool.
8. Refrigerate 3 to 6 hours until set.
9. Remove plastic wrap; garnish with whipped cream.
10. Cover and refrigerate leftover pie.

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