Makeover French Silk Pie

• 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 whipped topping
• Chocolate curls, optional

1. 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 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. 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.
3. 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.
4. Transfer to a large metal bowl. Lightly coat waxed paper with cooking spray; press onto surface of cocoa mixture. Refrigerate for 45-60 minutes or until mixture reaches 80u0b0.
5. 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.

pastry, unflavored gelatin, cold fat, sugar, cornstarch, baking cocoa, egg yolks, butter, vanilla, topping, chocolate curls

Taken from www.tasteofhome.com/recipes/makeover-french-silk-pie/ (may not work)