1 pastry shell, 8-inch
¾ cup sugar
¼ cup cocoa
3 tbsp cornstarch
¼ tsp salt
2 cups milk
2 egg yolks, beaten
1 tbsp butter
1 tsp vanilla extract
sweetened whipped cream
strawberries, (optional)
Stir together sugar cocoa, cornstarch and salt in medium saucepan.
Gradually stir in milk.
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.
Pour into crust.
Press plastic wrap directly onto surface.
Cool.
Refrigerate until set, 4 to 6 hours.
Garnish with whipped cream and strawberries.
Cover and refrigerate leftover pie.
Sugar: 22g
:
Calcium: 82mg
Calories: 253kcal
Carbohydrates: 37g
Cholesterol: 55mg
Fat: 10g
Fiber: 1g
Iron: 1mg
Potassium: 147mg
Protein: 4g
Saturated Fat: 4g
Sodium: 206mg
Vitamin A: 226IU
