Makeover French Silk Pie

"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 "Recipe#51537". Prep time includes chilling time. Recipe is from Light & Tasty."
 
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Ready In:
2hrs 50mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • 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 saucepan, 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 nonstick cooking spray; press onto surface of cocoa mixture.
  • Refrigerate for 45-60 minutes or until mixture reaches 80 degrees.
  • 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 until blended well.
  • Spread evenly into crust.
  • Refrigerate for 2 hours.
  • Garnish with chocolate curls, if desired.
  • Cover leftovers tightly with foil; store in refrigerator.

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Reviews

  1. delicious. I used low fat whipped topping as well and splenda for the sugar. Loved it.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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