Makeover French Silk Pie

• 1 (9 inch) pastry for single-crust pie (baked and cooled)
• 1 12 teaspoons unflavored gelatin
• 1 14 cups cold nonfat milk, divided
• 23 cup sugar
• 14 cup cornstarch
• 14 cup baking cocoa
• 3 egg yolks
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• 1 12 cups whipped topping
• chocolate curls (optional)

1. In a small heavy saucepan, sprinkle gelatin over 1 cup milk; let stand for 1 minute.
2. Cook over medium-low heat until bubbles form around sides of pan.
3. Meanwhile, sift the sugar, cornstarch and cocoa into a small bowl.
4. Combine egg yolks and remaining milk; whisk into sugar mixture until blended.
5. Add a small amount of hot milk mixture to sugar mixture; return all to saucepan, whisking constantly.
6. Whisk vigorously over medium heat as mixture begins to thicken (mixture will become very thick).
7. Bring to a boil; whisk 2 minutes longer.
8. Remove from the heat; whisk in butter and vanilla.
9. Transfer to a large metal mixing bowl.
10. Lightly coat waxed paper with nonstick cooking spray; press onto surface of cocoa mixture.
11. Refrigerate for 45-60 minutes or until mixture reaches 80 degrees.
12. Beat the cocoa mixture on high speed for 3-4 minutes or until smooth and glossy, scraping sides of bowl occasionally.
13. Fold in whipped topping until blended well.
14. Spread evenly into crust.
15. Refrigerate for 2 hours.
16. Garnish with chocolate curls, if desired.
17. Cover leftovers tightly with foil; store in refrigerator.

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

Taken from www.food.com/recipe/makeover-french-silk-pie-275568 (may not work)