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Yield: 8 Servings
| 1 | | 9" baked pie crust, or crumb |
| | | Crust. |
| 1 | | Envelope unflavored gelatin |
| 1 2/3 | cups | Milk, divided |
| 2/3 | cups | Sugar |
| 1/3 | cups | Hershey's cocoa |
| 2 | tablespoon | Butter or margarine |
| ¾ | teaspoon | Vanilla |
| ½ | cups | Chilled whipping cream |
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In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate mixture.
Garnish as desired.
Your Bavarian Chocolate Pie is ready. Buon appetito!
Related recipes: Pies & past, Chocolate, Desserts
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