Cocoa Cream Pie


"A homemade chocolate pudding is poured into a prepared graham cracker crust. Garnish with whipped cream and strawberries, if desired."
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servings 233 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 260 mg
  • 10%

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. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Gradually stir in milk.
  2. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
  3. Pour into crust. Press plastic wrap directly onto surface. Cool. Refrigerate until set, about 4 to 6 hours. Garnish with whipped cream and strawberries, if desired. Cover; refrigerate leftover pie.
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This was a great, simple, dessert. Very good and very easy.

The pie was not bad but it was unremarkable. A disappointment from Hershey. The filling left the pie crust only half full. It defintely needs fruit or topping of some sort.

WOOAAWWW! Gosh, this one is one of the best I've ever made, or even tasted. Not difficult, lots of taste, wonderful presentation. PERFECT!