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Makeover French Silk Pie

 Makeover French Silk Pie
A chocolaty rich, smooth and creamy dream of a makeover that mimics Cindy Evanoff’s original recipe in everything but calories, fat and cholesterol! Even our Test Panel had a hard time believing this fantastic makeover with nearly 200 fewer calories and half the fat and saturated fat wasn’t the original recipe. Cindy can be proud to serve this lightened up version of her family favorite to friends
8 ServingsPrep: 50 min. + chilling


  • 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 McCormick® Pure 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

2 of 2

Makeover French Silk Pie (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 1 piece (calculated without chocolate curls) equals 322 calories, 16 g fat (9 g saturated fat), 97 mg cholesterol, 167 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.