Creamy French Silk Pie
- 1 Pillsbury Refrigerated Pie crust
- 1/4 c sugar
- 3 T cornstarch
- 1 1/2 c milk
- 1 c chocolate chips
- 1 t vanilla
- 2 c whipping cream
- 2 T powdered sugar
- chocolate curls (optional)
Bake crust according to directions on box for 1 pie in 9" pie pan.
FILLING: In medium saucepan, mix sugar, cornstarch. Add milk, cook over medium heat until mixture boils, stirring. Add chocolate chips and vanilla. Cool till melted, stirring. Pour in small bowl, cover surface with plastic wrap. Cool one hour in refrigerator.
In large bowl, combine: (note added to side "Keep in Refrigerator"
powdered sugar (2 T)
Beat until soft peaks form. Reserve 2 1/2 c whipped cream in refrigerator. Beat cooled chocolate for 1 minute. IN large bowl, fold chocolate into whipped cream. Blend. Spoon into cooled shell (pie crust). Top with reserved cream. Refrigerate 2-3 hours. May garnish with chocolate curls