- 1 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 2-1/2 cups boiling water
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 1 deep-dish pie crust (9 inches), baked
- Whipped cream
- In a heavy saucepan, combine sugar, flour, cocoa and salt. Add water; mix well and cook until thickened. Remove from the heat; add vanilla and butter. Cool slightly. Pour into pie crust. Refrigerate. Garnish with whipped cream. Yield: 8 servings.
Originally published as Cocoa Pie in Sweet and Scrumptious Chocolate 1994, p36
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