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. Source: EatingWell Magazine, September/October 2008

EatingWell Test Kitchen




Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.

  • 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.

  • Bake until crisp, about 10 minutes. Cool completely on a wire rack.

  • To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.

  • 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 degrees 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.

  • 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.

  • 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 Facts

170 calories; 5.6 g total fat; 1.5 g saturated fat; 19 mg cholesterol; 87 mg sodium. 122 mg potassium; 28.7 g carbohydrates; 2.2 g fiber; 19 g sugar; 4.1 g protein; 51 IU vitamin a iu; 4 mcg folate; 32 mg calcium; 1 mg iron; 18 mg magnesium; 17 g added sugar;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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 Read More