Makeover French Silk Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: pastry for single crust pie, 9 inch
1 1/2 tsps unflavored gelatin
1 1/4 cps cold milk, divided
2/3 cps granulated sugar
1/4 cp cornstarch
1/4 cp baking cocoa
3 eggs yolks
3 tbsps butter
2 tsps vanilla extract
1 1/2 cps whipped topping
white and milk chocolate curls for garnish
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Directions: |
Directions:1) Line a inch pie plate with pastry; trim and flute edges.
2) Line pastry shell with a double thickness of heavy duty foil.
3) Bake at 450f for 8 mins.
4) Remove foil; bake 5 mins longer.
5) Cool on wire rack.
6) In a small heavy saucepan, sprinkle gelatin over 1 cp milk; let stand for 1 min.
7) Cook over med low heat until bubbles form around side of pan.
8) Meanwhile, sift the sugar, cornstarch and cocoa in a small bowl.
9) Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
10) Add a small amount of hot milk mixture to sugar mixture; return all to pan, whisking constantly.
11) Whisk vigorously over med heat as mixture begins to thicken (it will become very thick).
12) Bring to a boil; whisk 2 mins longer.
13) Remove from heat; whisk in butter and vanilla.
14) Transfer to a large metal bowl.
15) Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture.
16) Refrigerate for 45 to 60 mins or until mixture reaches 80 degrees.
17) Beat the cocoa mixture on high speed for 3 -4 mins or until smooth and glossy, scraping sides of bowl occasionally.
18) Spread evenly into crust.
19) Refrigerate for 2 hrs.
20) Garnish with white and milk chocolate curls.
21) Cover leftovers with foil and refrigerate. |
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Number Of
Servings: |
Number Of
Servings:8 |
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