Hershey's ® Cocoa Cream Pie

Hershey's ® Cocoa Cream Pie


"Homemade chocolate pudding poured into a graham cracker crust and garnished with whipped cream."
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servings 377 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
  2. Remove from heat; stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie.
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Perfect everytime. I microwave ingredients 2-5, at 2 minute intervals(stirring after each)until thickened, then add butter & vanilla. Old-fashion taste and no scorched pots.

Easy and delicious pie. I used spelnda instead of sugar at a 50% ratio. I'll make this again for sure. For the person who said it came out watery 4 times, you need to let it boil a little...

I have already tried to make this recipe 4 times, and each time it comes out watery and not solid, somthing must be wrong with the mesuerments.

This is an awesome and Very easy recipe!