Hershey's ® Cocoa Cream Pie

Hershey's ® Cocoa Cream Pie

4 Reviews 1 Pic
Recipe by  HersheysKitchens.com

“Homemade chocolate pudding poured into a graham cracker crust and garnished with whipped cream.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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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Reviews (4)

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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 bit (1-2 minutes) after it reaches a boil. til its somewhat of a pudding consistancy. Not boiling it enough, Iis why yours came out watery, I am sure.



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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