Cocoa Cream Pie
| 3/4 Cup Sugar | 1/4 Cup Hershey Cocoa |
| 3 Tbl Cornstarch | 1/4 Tsp Salt |
| 2 Cup Milk | 2 Egg Yolks, Beaten |
| 1 Tbl Oleo | 1 Tsp Vanilla |
| Sweetened Whip Cream | Strawberries Optional |
1. Stir together sugar, cocoa, cornstarch and salt in medium sauce pan. Gradually stir in milk. 2. Cook over medium heat stirring constantly, until mixture is thickened and bubbly. Boil one minute, remove from heat. Gradually stir about one half of the hot filling into yolks. Return all to sauce pan. Heat to a gentle boil. Cook and stir one minute. Remove from heat, stir in oleo and vanilla. 3 pour into crust. Press plastic wrap directly onto surface. Cool. Refrigerate until till set, 4 to 6 hours. Garnish with whipped cream and strawberries. Cover. Refrigerate left over pie. Best if put in crumb crust.
