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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


  • 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.

Nutrition Facts

1 piece: 322 calories, 16g fat (9g saturated fat), 97mg cholesterol, 167mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.


Average Rating: 4.5
  • jmkasprak
    Mar 8, 2012

    This is not a quick recipe by any means, but it has a good chocolate flavor and a nice texture.

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