French Silk Pie

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

French Silk Pie

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    30 chocolate wafers, (see Tip) 1/2 cup low-fat milk
    2 tablespoons chopped pitted dates 8 tablespoons packed light brown sugar, divided
    2 tablespoons water 1/3 cup unsweetened cocoa powder, preferably Dutch-process
    1 tablespoon canola oil 2 ounces bittersweet chocolate, chopped
    1 tablespoon brewed coffee 1 1/2 teaspoons vanilla extract
    1 1/2 teaspoons unflavored gelatin 2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
    1 large egg 1/2 teaspoon cream of tartar


    Prep: 30 min Total: More than 60 min
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    • 1

      Preheat oven to 325F. 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 160F, 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.


    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.

    nutritional information

    2 g
    6 g
    Saturated Fat:
    1 g
    29 g
    4 g
    88 mg
    Monounsaturated Fat:
    1 g
    1 1/2 other carbohydrate, 1 fat
    22 g
    Carbohydrate Servings:
    103 mg
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