Prep 50 mins
Cook 2 hrs
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.
- 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)
- 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.
delicious. I used low fat whipped topping as well and splenda for the sugar. Loved it.