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Makeover French Silk Pie

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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.”
2hrs 50mins

Ingredients Nutrition


  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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