baked 9-inch pie crust or graham cracker crumb crust, cooled
1-1/4
cups sugar
1/2
cup HERSHEY'®S Cocoa
1/3
cup cornstarch
1/4
teaspoon salt
3
cups milk
3
tablespoons butter or margarine
1-1/2
teaspoons vanilla extract
Sweetened whipped cream
1. Prepare crust; cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
3. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Press plastic wrap directly onto surface. Cool to room temperature. Refrigerate 6 to 8 hours. Serve with sweetened whipped cream. Garnish as desired. Cover; refrigerate leftover pie.
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