Snow Ghost Cocoa Cream Pie
Snow Ghost Cocoa Cream Pie Recipe Card Front
Front of the recipe card for Snow Ghost Cocoa Cream Pie.
Vintage Recipe Box 90
There are lots of fun recipes to read in the box this recipe for Snow Ghost Cocoa Cream Pie was with.
Click here to view all of Vintage Recipe Box 90 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Snow Ghost Cocoa Cream Pie recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Snow Ghost Cocoa Cream Pie Recipe
If you make this Snow Ghost Cocoa Cream Pie recipe, please share your photos and comments below!
- 1 9-in. baked pastry shell or crumb crust
- ½ cup Hershey's Cocoa
- 1¼ cups sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 3 tablespoons butter
- 1½ teaspoons vanilla
- Sweetened whipped cream
- Combine cocoa, sugar, salt and cornstarch in a medium saucepan.
- Gradually blend milk into dry ingredients, stirring until smooth.
- Cook over medium heat, stirring constantly, until filling boils; boil 1 minute.
- Remove from heat; blend in butter and vanilla.
- Pour into pie crust.
- Carefully press plastic wrap directly onto pie filling.
- Cool; chill 3 to 4 hours.
- Garnish with whipped cream.