Matcha & Chocolate French Silk Pie

A creamy, indulgent, match made in heaven. Matcha & Chocolate French Silk Pie takes smooth-as-silk chocolate mousse layered with matcha mousse and fresh whipped cream. Plus, I’m showing you how to cook the eggs so you don’t have to worry about consuming raw eggs.

The inspiration for French Silk Pie started as an Ice Box pudding pie, created by Betty Cooper in 1951. Over time, there was a transition to using mousse and because of the texture, the name French Silk Pie was created (source, opens in new tab).

This spin on the traditional adds a layer of matcha mousse, making it extra decadent and special. This is my husband’s favorite pie. He grew up eating French Silk Pie every year on Thanksgiving and we have continued that tradition.

French Silk Pie is known for using raw eggs. Although I usually make it this way, I am providing you with instructions to make it with gently cooked eggs so you don’t have to worry about serving raw eggs.

How to Make Matcha & Chocolate French Silk Pie

To make this recipe with cooked eggs requires a few extra steps. You should apply these steps to both the chocolate mousse and the matcha mousse. Here they are:

1. First, whisk the egg whites and sugar together in a heat-proof bowl or the top piece of a double boiler. Then place over a pot of simmering water (or the bottom part of your double boiler) on medium heat.
2. Make sure the surface of the simmering water doesn’t touch the bottom of the heat-proof bowl. This will cook the eggs more than you want and the recipe will fail.
3. Whisking constantly, cook the egg mixture until it reaches 160°F (71°C) on an instant-read (opens in new tab) or infrared thermometer (opens in new tab), which should take about 10-11 minutes. Do not stop whisking, or the eggs will solidify. If the steam gets too hot over your hand, use an oven mitt. Carefully remove from heat and allow to cool for 10 minutes.
4. Then, use this mix to proceed with the recipe as normal.

How to Blind Bake Pie Crust

The pie filling for this recipe is not baked, so we will first blind-bake the crust to prep it for the filling.

1. Preheat the oven to 400F and place the rack on the middle shelf.
2. Roll out your dough if using homemade. Press into your pie dish.
3. Use a fork to poke small holes in the bottom of the shell.
4. Cover the crust with parchment paper or tin foil.
5. Fill with 3 cups of dried beans, making sure the beans go up the sides/edges.
6. Bake for 30 minutes, until the crust is golden brown.
7. Remove from the oven, carefully remove the beans and parchment paper, and bake for an additional 5 minutes.

Chocolate Mousse Filling

To make the chocolate mousse filling you will need 3 oz. 70% coarsely chopped chocolate, 1 cup cold heavy cream, 2 egg whites, and 4 teaspoons sugar. For detailed instructions with more detailed step-by-step photos, see this recipe for chocolate mousse.

Melt the Chocolate: Heat the chocolate in a large bowl over a bain-marie. Stir until melted. Remove from heat and set aside.

Meringue & Whipped Cream: Whip the egg whites to soft peaks. Gradually add the sugar and whip until firm. Set aside. Beat the cream until soft peaks form. Set aside.

Chocolate Mousse: Using a whisk, fold the egg whites into the chocolate. When almost completely incorporated, fold in the whipped cream. Cover and refrigerate at least 1 hour and up to 2 days before serving.

Matcha Mousse Filling

To make the matcha mousse filling you will need 2/3 cup sugar, 1 tablespoon culinary grade matcha powder, 3 egg whites, and 1 cup of cold heavy cream. For detailed instructions with more detailed step-by-step photos, see this recipe for matcha mousse.

Matcha Whip: Add the 3 egg whites to a mixer or large bowl if using a hand mixer. When the egg whites turn white and begin to get stiff, add 1/3 cup of sugar and whip to stiff peaks. Then add 1 tbsp of matcha powder and mix to incorporate. Clean the mixer or hand mixer before moving on. (The link to the culinary grade matcha I use in this recipe, opens in a new tab.)

Whipped Cream: Whip 1 cup of cold heavy cream in a clean mixer bowl or medium-sized bowl. When the whipped cream begins to get stiff, add 1/3 cup of sugar and vanilla. Whip to stiff peaks.

Matcha Mousse: Fold the whipped cream into the matcha mousse 1/3 at a time until incorporated. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

Whipped Cream Topping

Whip 1 cup of cold heavy cream in a chilled clean mixer bowl or chilled medium-sized bowl. Add 1/3 cup of sugar and 1 teaspoon vanilla when the whipped cream begins to get stiff. Whip to stiff peaks.

More Recipes with Chocolate and Matcha

These recipes make the most of this winning combo!

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