Makeover French Silk Pie

Name: Makeover French Silk Pie
Ingredients: Pastry for single-crust pie (9 inches); 1-1/2 teaspoons unflavored gelatin; 1-1/4 cups cold fat-free milk, divided; 2/3 cup sugar; 1/4 cup cornstarch; 1/4 cup baking cocoa; 3 egg yolks; 3 tablespoons butter; 2 teaspoons vanilla extract; 1-1/2 cups whipped topping; Chocolate curls, optional

11 ingredients

5 steps

Ingredients

Pastry for single-crust pie (9 inches)
1-1/2 teaspoons unflavored gelatin
1-1/4 cups cold fat-free milk, divided
2/3 cup sugar
1/4 cup cornstarch
1/4 cup baking cocoa
3 egg yolks
3 tablespoons butter
2 teaspoons vanilla extract
1-1/2 cups whipped topping
Chocolate curls, optional

Directions

1

Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2

In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute. Cook over medium-low heat until bubbles form around sides of pan. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl. Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
3

Add a small amount of hot milk mixture to sugar mixture; return all to the pan, whisking constantly. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick). Bring to a boil; whisk 2 minutes longer. Remove from the heat; whisk in butter and vanilla.
4

Transfer to a large metal bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80°.
5

Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally. Fold in whipped topping. Spread evenly into crust. Refrigerate for 2 hours. Garnish with chocolate curls if desired. Cover leftovers tightly with foil; store in the refrigerator.