Hershey’s Cocoa Chocolate Cream Pie
Get ready for a very old fashion recipe.
Hershey’s Cocoa Chocolate Cream Pie
Easy to make on the stove recipe for Hershey's Chocolate Cream Pie that first appeared in a Hershey's cookbook in the 1920s.
Hershey's was founded in 1894 by Milton S. Hershey, a Pennsylvania-area candy maker.
Since then, it has grown from a small local business into a world-renowned chocolate brand.
The recipe called for Hershey's cocoa powder, which had been introduced in the early 1900s and quickly became a popular ingredient for baking and cooking.
I’ve also added a Hershey’s Snow Ghost Pie that says just as good as grandma made back in “33”. and a stabilized vanilla whipping cream recipe below.
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What are you going to need?
Original Recipe For Reference
Hershey’s Snow Ghost Pie almost the same recipe as the cocoa chocolate pie.
This recipe says top with sweetened whipped cream from what I’ve read it was made with a gram cracker crust and topped with toasted marshmallow and a white chocolate ganache.
Shopping List
Granulated sugar
Cornstarch
Salt
Milk
Butter
Vanilla extract
Pie shell
Plastic wrap
Hershey’s Cocoa Cream Pie Recipe
Notes:
prep: 10 minutes
cook time: 10 minutes
wait time 4 hours
Serves 6-8
time does not include making pie shell or whipped cream.
it’s important to continually stir chocolate mixture when bringing to a boil on the stove so you don’t scorch it.
𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚜:
1/2 Cup Hershey’s Cocoa
1 1/4 Cup Sugar
1/3 Cup cornstarch
1/4 teaspoon salt
3 Cups Milk
3 Tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
9 - inch baked pastry shell or crumb crust
Sweeten vanilla whipped cream - stabilized whipped cream recipe below.
𝚍𝚒𝚛𝚎𝚌𝚝𝚒𝚘𝚗𝚜:
In a medium saucepan, stir together cocoa, sugar, cornstarch, and salt.
Gradually blend milk into dry ingredients.
Stirring until smooth.
Cook over medium heat, stirring constantly until mixture boils.
Boil 1 minute, remove from heat
Stir in butter and vanilla.
Pour into a prepared pie shell.
Carefully press plastic wrap directly onto pie filling.
Cool, refrigerate 3 to 4 hours.
Top with whipped Cream.
Stabilized Whipped Cream Recipe - Vanilla
1 Cup heavy whipping cream
2-3 tablespoons powdered sugar
1 teaspoon vanilla extract
In a cold mixing bowl, add all ingredients using a stand mixer, blend on high for 5 minutes
Makes 1 Cup
Whipped Cream 24 hours after applying to chocolate cream pie
Final thoughts..
This recipe for chocolate cream pie is not only delicious, but also easy to make. I found that splitting the recipe into two 6-inch pie plates worked perfectly for me.
The result is a decadent and rich chocolate cream pie that is sure to satisfy any chocolate lover's cravings!!
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Recipe Credit: Hershy’s
Photography: Shelly - vintage by the bite
