Publisher Photo
Publisher Photo
I belong to several senior groups, and my Cocoa Pie always receives compliments when I bring it to their covered-dish luncheons. These days, I especially like recipes such as this one that are quick to make and require ingredients I have on hand.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 slice: 241 calories, 8g fat (3g saturated fat), 8mg cholesterol, 257mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 2g protein.

  • 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
  1. 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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