Makeover French Silk Pie 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 Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover French Silk Pie cont. 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. 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. 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. Transfer to a large metal mixing bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Makeover French Silk Pie 45-60 minutes or until mixture reaches 80°. 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. Yield: 8 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008