Yield: 9″ raspberry mocha french silk pie // Total Time: 1 hr. + 4 hr. chill time // Disclaimer: This post includes affiliate links. // This post is sponsored by Papanicholas Coffee. All opinions are my own.
A rich, creamy chocolate pie infused with espresso and piled high with raspberry whipped cream.
raspberry mocha french silk pie
You’ve seen regular french silk pie, but what about raspberry mocha french silk pie. It’s essentially a light, rich chocolate pudding piled high with whipped cream. If you’ve heard of french silk pie before, you may or may not be aware of the fact that most of them use raw eggs. While it’s safe to eat with raw pasteurized eggs, this version involves cooking the eggs! So if you’re not a fan of raw eggs in baked goods, welcome to the club, and you’re going to LOVE this pie.
there are a couple of things that make this french silk pie extra special:
- We’re infusing it with espresso. Whipped cream gets folded into the rich chocolate pudding mixture of this pie. But we’re not using any plain old whipped cream here – we’ll infuse espresso with the whipped cream for the perfect compliment to the chocolate and raspberries.
- It’s filled with fresh raspberries. Because who doesn’t love some good fresh fruit.
- It’s piled high with raspberry whipped cream. The raspberry whipped cream is made with freeze-dried raspberries which not only makes the whipped cream flavorful, but turns it a beautiful blush light pink color.
papanicholas coffee
I love PapaNicholas Coffee and am so honored that I get to work with them! I seriously use their coffee beans every single day and am so happy to be able to spread my love of their coffee to you! Today I partnered up with PapaNicholas Coffee for this raspberry mocha french silk pie and used their Chocolate Raspberry Espresso which combines notes of sun ripened raspberry and dark cocoa. I can’t recommend them enough, so please be sure to check them out! You can find their website by clicking here. And if you do end up purchasing their coffee be sure to use code FRESH20 which will get you 20% off any of their coffee!
recipe tips
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed. Weighing won’t make or break your recipe as much here since this is a no-bake recipe (besides the crust), but it helps with consistency and ease of measuring!
whisk the eggs constantly
When I say constantly, I mean constantly. To cook these eggs, we’re whisking them with sugar on the stovetop. You’ll want to whisk that mixture constantly while it’s over the heat in order to prevent any scrambling, which is definitely not desirable.
let the chocolate egg mixture cool down
You’re going to want to let the chocolate and egg mixture sit at room temperature for at least 20 minutes to cool down before adding it into the butter. This is just going to make sure that everything sets up properly and that we won’t have anything curdle!
ingredients and substitutions
For the raspberry french silk pie filling:
Eggs: Make the filling custardy, thick, and rich.
Granulated sugar: for sweetening the filling.
Semi-sweet chocolate baking bars: You’ll want to make sure you’re using a high-quality chocolate baking bar here and not chocolate chips – which have less flavor and additives that can mess with the texture of the filling.
Unsalted butter: for richness and flavor. You can use salted butter in its place (just be sure to omit the extra salt.)
Salt: for flavor – never skip on the salt!
Espresso Beans: I used PapaNicholas Chocolate Raspberry espresso beans for the perfect compliment to the chocolate raspberry flavors in the pie. Any plain or chocolate/mocha-flavored espresso beans will work as well!
Heavy whipping cream: for lightening up the filling.
Fresh raspberries: for layering in the pie.
For the raspberry whipped cream:
Heavy whipping cream: the base of the whipped cream.
Granulated sugar: for sweetness.
Freeze-dried raspberries: for flavor and color. Unfortunately, you wouldn’t be able to use fresh here – but you could replace this with 2 tsp. vanilla and load fresh raspberries on top of the cream!
how to make a french silk pie
Here are some processs photos of making this pie The full recipe can be found at the end of this blog post!
french silk pie q&a
how should I store french silk pie?
French silk pie has a lot of eggs and a lot of heavy cream in it. For that reason, you’ll need to make sure you’re storing it in the fridge! Leftovers can be covered in an airtight container and kept in the fridge, where it will keep well for up to 5 days.
can I double this recipe?
Of course! Just double all the ingredients and divide them between two 9″ pie pans. Likewise, you can also cut the recipe in half to put it into a 6″ pie pan if you’re looking for a smaller batch.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make this raspberry mocha french silk pie?
If you made this raspberry french silk pie I would love to see and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Raspberry Mocha French Silk Pie
Ingredients
Espresso Whipped Cream
- 45 g espresso beans* crushed (3 tbsp.)
- 225 g heavy whipping cream** (1 c.)
Raspberry Mocha French Silk Pie
- one 12-inch. pie crust***
- 4 eggs
- 250 g granulated sugar (1 ¼ c.)
- 227 g semi-sweet chocolate baking bar (2 4-oz bars)
- 170 g unsalted butter room temperature (¾ c.)
- ½ tsp. salt
- 120 g fresh raspberries (1 c.)
Raspberry Whipped Cream
- 450 g heavy whipping cream (2 c.)
- 50 g granulated sugar (¼ c.)
- 15 g freeze-dried raspberries crushed (3 tbsp.)
Instructions
Espresso Whipped Cream
- The night before, or at least 8 hours before making the pie, mix together the crushed coffee beans and heavy whipping cream. Cover the mixture and keep it stored in the fridge until ready to use.
Raspberry Mocha French Silk Pie
- Bake off your favorite homemade or pre-made pie crust in a 9" pie dish before starting the filling.
- Finely chop up the chocolate and set it aside.
- Add the eggs and sugar to a medium sized saucepan. Set the mixture over medium heat, and vigourously whisk the mixture until it reaches a temperature of 170℉ / 76℃.
- Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the chocolate has all melted and the mixture is cohesive. Set it aside to cool for at least 20 minutes.
- In the meantime, remove your espresso heavy whipping cream from the fridge. Set a bowl on a scale (or just use a large measuring cup).
- Pour the espresso whipped cream over a sieve into the bowl or measuring cup. The espresso beans will have absorbed some of the cream, so add in more heavy whipping cream until you are back at 225g / 1 c.
- Beat the heavy whipping cream with a hand or stand mixer until it reaches stiff peaks. Set it aside in the fridge.
- Add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 3-4 minutes, until it's light and fluffy.
- With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.
- Add in the whipped cream and very gently fold it into the chocolate mixture.
- Pour ½ of the chocolate pie filling over your baked pie crust. Scatter the fresh raspberries over the pie filling, then pour the remaining chocolate pie filling over the raspberries.
- Cover the pie with plastic wrap and set it in the fridge for at least 4 hours, or until the filling is firm.
Whipped Cream
- (Save this step until you're ready to serve the pie)
- In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer in a large bowl), beat the heavy cream, sugar, and crushed freeze-dried raspberries until the mixture reaches medium peaks (a little softer than stiff peaks).
- Pile the whipped cream high on top of the chilled silk pie. Garnish with more fresh raspberries if desired, then serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.