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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 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

Printed from tasteofhome.com Nov 19, 2008

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Makeover French Silk Pie cont.

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 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.