Pa. Hershey Chocolate Pie
Ingredients:
- 3⁄4 cup sugar
- 1⁄4 cup Hershey’s Cocoa
- 3 Tbsp. cornstarch
- 1⁄4 tsp. salt
- 2 cups milk
- 2 egg yolks, beaten
- 1 Tbsp. butter
- 1 tsp. vanilla extract
- 1 baked 8-inch pastry shell, cooled
- 3 cups sweetened whipped cream
- 1 jar caramel ice cream topping
- 1/4 cup chopped chocolate pieces
Directions:
- Stir together sugar, cocoa, cornstarch and salt in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat.
- Gradually stir about half of the hot filling into yolks. Return all to the saucepan; heat to gentle boil. Cook and stir for 1 minute. Remove from heat; stir in butter and vanilla.
- Pour into the crust. Press plastic wrap directly onto surface. Cool. Refrigerate until set, about 4 to 6 hours.
- Remove plastic wrap and garnish with whipped cream, chocolate pieces and caramel sauce drizzle. Cover; refrigerate leftover pie.
