Raspberry Mocha French Silk Pie
A rich, chocolatey, raspberry mocha infused french silk pie piled high with raspberry whipped cream.
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
*I used PapaNicholas Chocolate Raspberry Espresso beans (since they go perfectly with the flavor of the pie of course!) However - any espresso beans that are plain or mocha/chocolate flavored will work perfectly here!
**You will need a little more than this because the espresso beans will absorb some of the heavy whipping cream while they're infusing overnight, but you will only need to start with 225g (1 c.) I needed to add about 60 more grams (about 1/4 c.)
***You can roll out a pre-made pie crust to 12" for this.
Make sure to store any extra pie in the fridge.
Nutrition
Serving: 1whole pieCalories: 6360kcalCarbohydrates: 466gProtein: 58gFat: 487gSaturated Fat: 298gPolyunsaturated Fat: 22gMonounsaturated Fat: 130gTrans Fat: 6gCholesterol: 1797mgSodium: 1437mgPotassium: 2600mgFiber: 28gSugar: 419gVitamin A: 15274IUVitamin C: 219mgCalcium: 763mgIron: 22mg