Hershey’s Cocoa Cream Pie

It’s National Pi Day! So in honor of this fabulous day – I made a homemade chocolate pie.

Any reason to make a pie ❤️

To start, I made a Graham Cracker Crust. You can use a premade store bought Graham Cracker pie crust for this pie or make a homemade crust. Believe it or not, it’s not that hard to make a Graham Cracker pie crust. So much easier than the traditional pie crust!

Graham Cracker Pie Crust

Here’s what you’ll need for the crust: 12 whole Graham Crackers (crush in a food processor or blender. You can also put the crackers in a large gallon Ziplock bag and crush with a rolling pin – get your frustrations out and bang away!) + 1/4 Cup Granulated Sugar + 6 TBSP undated melted butter 🧈
Stir the graham cracker crumbs and granulated sugar together in a medium bowl and then stir in the melted butter. Crush away if you see any big Graham Cracker pieces. The mixture will be coarse. Did I mention to crush any large pieces??! Make sure mixture is like a granulated texture. As you can see…I still need to crush!
Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, Press lightly with your hands or a measuring cup. Don’t use too much force, muscle queens and kings! Pressing with too much force will make your crust hard. You want a nice delicious crust – no need to lose a tooth over it 😆

Hersheys Cocoa Cream Pie

Here’s what you’ll need for the pie filling


3/4 Cups Granulated Sugar

1/4 Cup Hershey’s Cocoa

3 Tablespoons of Corn Starch

1/4 Teaspoon Salt

2 Cups Milk

2 Egg Yolks, beaten

1 Tablespoon Butter

1 Teaspoon Vanilla Extract

1 packages crumb crust or 1 baked 8-inch pastry shell, cooled

1 Cup Sweetened Whipped Cream (for the topping)

Strawberries halved (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.
Mix the filling and 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, about 4 to 6 hours.
Garnish with whipped cream and strawberries, if desired. Cover; refrigerate leftover pie.

For the official recipe from Hershey’s click here


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