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Hershey’s Cocoa Cream Pie

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  • Author: Stephanie Pass
  • Total Time: 15 minutes
  • Yield: 1 pie 1x


This is an Old Fashioned Cocoa Cream Pie.  It takes a little bit of work compared to just making an instant pudding pie, but tastes so amazingly rich, it’s worth it.


  • 1refrigerated pie crust
  • 3 egg yolks, beaten
  • 1 1/2 cups white sugar
  • 4 heaping tablespoons cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 cups of heavy whipping cream
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla
Whip Cream
  • 2 cups of heavy whipping cream
  • 1/4 cup sugar


Pie Crust: 
  1. Lay out a refrigerated pie crust in a pie pan.  Prick the bottom with a fork several times to prevent bubbles.
  2. Bake for 10 minutes at 350 F degrees.  Allow to cool completely before adding the pie filling.
Pie Filling
  1. In a large mixing bowl cream together egg yolks and sugar.
  2. Mix in cornstarch, cocoa powder, and salt. Add cream and milk and stir gently.
  3. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling.
  4. Just before boiling, you will feel it thicken.  As soon as it reaches a boil, cook for 1 minute while you keep stirring. Remove from heat.
  5. Stir in butter or margarine and vanilla extract.
  6. Cool slightly for about 30 seconds, then pour mixture into pie shell.
  7. Chill about 2-3 hours.
Whipped Cream Topping
  1. Whip cream and sugar together until it forms peaks. Then pile it on top of chocolate filling.
  2. Garnish with mini chocolate chips, sprinkles, or chocolate shavings.


You can also make this pie with a chocolate cookie crust.  You can purchase one already made in the baking aisle.  Or, you can make your own with crushed OREO cookies and butter.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
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