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    Velvety Chocolate Cream Pie


    Source of Recipe


    Church Cookbook - Juanita Benefiel

    List of Ingredients




    9" baked pastry shell or crumb crust
    1/3 c. cocoa
    1 1/4 c. sugar
    1/3 c. cornstarch
    1/4 tsp. salt
    3 c. milk
    3 tb. butter
    1 1/2 tsp. vanilla

    Recipe



    Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 min. Remove from heat; blend in butter and vanilla. Pour into pastry shell. Carefully press plastic wrap directly onto pie filling. Chill 3 hours. Serve with sweetened whip cream or topping. Garnish with chocolate curls, if desired.

 

 

 

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