French Silk Pie

We were initially kind of worried that the unsweetened cocoa would be too bitter but once we mixed it with the sugar mixture it seemed to turn out fine. Once we started whipping the mixture in the electric stand mixture it started to look a lot more like the french silk pie cream that goes into the crust. The graham cracker crust also turned out really nicely. By the time we got back to our pie, both the base and the whipped topping had frozen over and we hadn't yet spread the topping onto the pie. Judging by a few other people in our class who made french silk pie using slightly different recipes, I think ours will taste good.