French Silk Pie

French Silk Pie

4 Reviews
From: EatingWell Magazine, September/October 2008

Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ultra-rich flavor to this creamy French silk pie. A frothy meringue is the secret to lightening the brown sugar-sweetened filling.

Ingredients 10 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Crust
  • 30 chocolate wafers, (see Tip)
  • 2 tablespoons chopped pitted dates
  • 2 tablespoons water
  • 1 tablespoon canola oil
  • Filling
  • 1 tablespoon brewed coffee
  • 1 tablespoon water
  • 1½ teaspoons unflavored gelatin
  • 1 large egg
  • ½ cup low-fat milk
  • 8 tablespoons packed light brown sugar, divided
  • ⅓ cup unsweetened cocoa powder, preferably Dutch-process
  • 2 ounces bittersweet chocolate, chopped
  • 1½ teaspoons vanilla extract
  • 2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
  • ½ teaspoon cream of tartar


  • Active

  • Ready In

  1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
  3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
  4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
  5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
  6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
  7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Equipment: 9-inch deep-dish pie pan
  • Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
  • Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 170 calories; 6 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 4 g protein; 4 mcg folate; 19 mg cholesterol; 19 g sugars; 17 g added sugars; 51 IU vitamin A; 0 mg vitamin C; 32 mg calcium; 1 mg iron; 87 mg sodium; 122 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ other carbohydrate, 1 fat

Reviews 4

October 08, 2011
profile image
By: shawneegirl
Unbelievably WONDERFUL! I made this for my husband as dessert for our anniversary dinner. He is a French Silk Pie conoisseur, but hasn't had it in a while as it isn't "healthy". I saw this recipe and - despite the fact it contained gelatin - I had to try it. I did some research and found I could easily substitute 2 tablespoons of Agar Agar flakes (or 1 1/2 teaspoons Agar Agar powder) instead of gelatin (we don't use gelatin products in our house - we think it's just disgusting considering what it's really made of & how it's made!)! Agar Agar is all natural and made from seaweed; it's colorless, odorless, and completely tasteless but is rich in minerals & amino acids. Whole Foods carries it or you can get it at Amazon. Anyway, I subbed Agar flakes (2 Tbs.), Splenda Brown Sugar Blend (use only 6 Tbs., divided NOT 8 Tbs!), 1 Tbs. pure vanilla, and I used Egg Beaters (1/4 cup) instead of the large egg. Oh, and I put 1/4 teaspoon instant espresso powder in the crust and dissolved 1 teaspoon instant espresso powder in 2 Tbsp. of boiling water (which I let come to room temp. before adding the Agar flakes). I also used very expensive, high quality cocoa and chocolate (Scharffen Berger unsweetened cocoa & 65% semi-sweet chocolate) - the best, in my opinion. This pie is the BEST French Silk my husband and I have ever had! It is light and airy, but very rich, thick, creamy, smooth and chocolate-y!! The espresso really enhances the richness of the chocolate! This
December 02, 2009
profile image
By: rollofbutter
This recipe was really great! I made it for Thanksgiving when pumpkin and apple pies are usually the favorite, this one was a hit. Nobody even knew it was so light. I used half dark cocoa and added a little more espresso powder to make it a little richer. I definitely recommend this recipe if you are a chocolate lover!
December 02, 2009
profile image
By: EatingWell User
This recipe was really great! I made it for Thanksgiving when pumpkin and apple pies are usually the favorites, this one was a serious hit. Nobody even knew it was so light! I used half dark cocoa and a little extra espresso powder to give it a richer flavor. I highly recommend this recipe if you are a chocolate lover.
November 07, 2009
profile image
By: EatingWell User
I never even told my husband this was a lighter recipe! If anything it might be too chocolately for milk chocolate lovers, but perfect for dark chocolate fans.
More Reviews