Makeover French Silk Pie

This was the other pie I made for Thanksgiving, which turned out very yummy also! This was at my little brother's request... I was planning on making pumpkin (which he doesn't like, and neither do I), so he asked for French Silk Pie.

It tasted great, but was an absolute pain to make! I'm assuming that I cooked it too long (when waiting for the bubbles to appear; see instructions). I thought for sure I ruined it, but I didn't. :)

Makeover French Silk Pie (TOH)


pastry for single-crust pie (9")
1 1/2 Teaspoon unflavored gelatin
1 1/4 Cup cold milk, divided
2/3 Cup sugar
1/4 Cup cornstarch
1/4 Cup baking cocoa
3 egg yolks
3 Tablespoon butter
2 Teaspoon Vanilla
1 1/2 Cup whipped topping
chocolate curls, optional

Instructions:
Line a 9” 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 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.
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 bowl. Lightly coat waxed paper with a cooking spray; press onto surface of sugar 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. Spread evenly into crush. Refrigerate for 2 hours. Garnish with chocolate curls if desired.


Serves: 8
Serving Size: 1 slice
Yields: 1 pie

Calories: 322
Cholesterol: 97 mg
Fat: 16 g
Saturated Fat: 9 g
Protein: 4 g
Carbohydrates: 40 g
Sodium: 167 mg
Fiber: 1 g


Go here for the recipe I use for pie crust, and for what to do with any extra crust!

I hope everyone had a great Thanksgiving! Any interesting recipes/stories to share?