Paulette Vickery's Recipes

Silky Cocoa Cream Pie

desserts, pies

1 each pastry crust, 9 inch
1 cup sugar
1/2 cup cocoa
3 tablespoon corn starch
1/4 teaspoon salt
2 cup milk
2 each egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla

Preheat oven to 450 degrees. Line 9 inch pie pan with unbaked pastry crust. Bake 12-15 minutes, cool, set aside for later use. Mix cocoa, corn starch, sugar, and salt, in saucepan. Gradually stir in milk. Cook over medium heat , stirring constantly, until mixture is thickened and bubbly. Boil 1 minute, then remove from heat. Gradually stir about half of the hot filling into egg yolks. Return yolk mixture to remaining filling in saucepan. Heat to gentle boil. Cook and stir 1 minute. Remove from heat, stir in butter and vanilla. Pour into baked crust, and press plastic wrap directly onto pie surface. Cool, refrigerate until set. Garnish with whipped cream.

Yield: 8 servings




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