Chocolate Cream Pie

This is the Hershey's famous chocolate pie recipe for the pie filling. I did make a graham cracker crust instead of traditional and I really like it better. Finished it off with sweetened whipped cream and Hershey's candy bar curls.

Our neighbor has a pie party the evening before Thanksgiving every year. There are pies galore and of course everyone has to sample numerous pies. This is the pie I made this year and it was the first one gone. It was yummy!

Preheat oven to 350 degrees.

This makes a 9 inch pie.


CRUST INGEDIENTS:
1/3 cup sugar
1 1/2 cup graham cracker crumbs. ( I put my crackers in a gallon zip lock bag and roll with rolling pin. You can also use a blender.)
6 tablespoons melted butter

Mix all ingredients into one bowl. Mix with fork to blend until butter is all mixed in and it is crumbly.

Pour into pie plate and press firmly and evenly in the bottom and up the sides.

Bake 8 minutes.  The crust may seem hard when you take it out of the oven but it will soften up when filled and chilled.   Set aside and make filling.


FILLING INGREDIENTS:

Dry ingredients:
1/2 cup Hershey's unsweetened cocoa powder
1 1/8 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt

Wet ingredients:
3 cups milk
3 tablespoons butter
1 1/2 teaspoons vanilla

Carton Heavy whipped cream, for topping
Small Hershey bar, for garnish

DIRECTIONS:

Mix all dry ingredients in medium saucepan and whisk well.

Gradually add milk to dry ingredients. Heat over medium high heat, whisk and stir continually. Mixture will become thick and come to a boil, boil 1 minute.

Remove from heat. Stir in butter and vanilla and whisk well until smooth.

Pour into cool crust, cover with handi wrap and refrigerate for at least 4 hours. 

Whip a carton of heavy whipping cream and sweeten to taste. When ready to serve pile as much whipped cream on top as you want and peel your Hershey candy bar into curls with potato peeler.