Makeover French Silk Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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 Cool Whip® whipped topping
Chocolate curls, optional
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Directions: |
Directions: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.
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 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.
Transfer to a large metal mixing bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80°.
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. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Nutrition Facts
One serving: 1 piece (calculated without chocolate curls) Calories: 322 Fat: 16 g Saturated Fat: 9 g Cholesterol: 97 mg Sodium: 167 mg Carbohydrate:
40 g Fiber: 1 g Protein: 4 g
I got this recipe from www.tasteofhome.com/Recipes Light and Tasty
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