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Prep Time: 50 Minutes Cook Time: 70 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My family couldn't believe this pie was a lighter version of the original French silk pie. This version turns out chocolaty, smooth and creamy. For the pie crust, I like to use My No Roll Pie Crust . Prep time includes chilling time. Recipe is from Light & Tasty. Ingredients:
1 (9 inch) pastry for single-crust pie (baked and cooled) |
1 1/2 teaspoons unflavored gelatin |
1 1/4 cups cold nonfat 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. In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute.
2. Cook over medium-low heat until bubbles form around sides of pan.
3. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl.
4. Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
5. Add a small amount of hot milk mixture to sugar mixture; return all to saucepan, whisking constantly.
6. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick).
7. Bring to a boil; whisk 2 minutes longer.
8. Remove from the heat; whisk in butter and vanilla.
9. Transfer to a large metal mixing bowl.
10. Lightly coat waxed paper with nonstick cooking spray; press onto surface of cocoa mixture.
11. Refrigerate for 45-60 minutes or until mixture reaches 80 degrees.
12. Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally.
13. Fold in whipped topping until blended well.
14. Spread evenly into crust.
15. Refrigerate for 2 hours.
16. Garnish with chocolate curls, if desired.
17. Cover leftovers tightly with foil; store in refrigerator.
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