HERSHEY'S COCOA CREAM PIE

1/2 cup Hershey's cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 tsp. salt
3 cups milk
3 tablespoons butter or margarine
1 1/2 tsp. vanilla extract
1 baked inch pie crust or graham cracker crumb crust cooled
Sweetened whipped cream

In medium saucepan, stir together cocoa, sugar, cornstarch and salt. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.

Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.

Cool; refrigerate 6 to 8 hours.

TO SERVE:
Top with whipped cream. Cover; refrigerate leftover pie.

Makes 6 to 8 servings