Matcha & Chocolate French Silk Pie
A creamy, indulgent, match made in heaven - this pie takes a smooth-as-silk layers of dark chocolate & matcha mousse, and whipped cream.
Servings: 6
Calories: 800kcal
Equipment
- Parchment Paper
Ingredients
- 1 sweet pie crust or pre-pressed shell
- 3 cup heavy cream cold, divided in 3
- 5 egg whites divided into 2+3
- 3 oz. 70% chocolate coarsely chopped, plus more for shaving
- 1 cup + 4 teaspoons sugar
- 1 tablespoon culinary grade matcha powder
- 1 teaspoon vanilla extract
Instructions
Blind Bake Pie Crust
- Preheat the oven to 400F and place the rack on the middle shelf.
- Roll out your dough if using homemade. Press into your pie dish.
- Use a fork to poke small holes in the bottom of the shell.
- Cover the crust with parchment paper or tin foil.
- Fill with 3 cups of dried beans, making sure the beans go up the sides/edges.
- Bake for 30 minutes, until the crust is golden brown.
- Remove from the oven, carefully remove the beans and parchment paper, and bake for an additional 5 minutes.
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 2 egg whites to soft peaks. Gradually add 4 teaspoons of 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 assembly.
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. (Link to the culinary grade matcha I use in this recipe, opens in 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 assembly.
Whipped Cream
- Whip 1 cup of cold heavy cream in a chilled clean mixer bowl or chilled medium-sized bowl. When the whipped cream begins to get stiff, add 1/3 cup of sugar and 1 teaspoon vanilla. Whip to stiff peaks.
French Silk Pie
- To assemble, take your (cooled) pie shell, and add the chocolate mousse to the bottom. We are adding the chocolate mousse first because it is denser than the matcha mousse. Gently spread with a spoon or spatula.
- Add the matcha mousse on top of the chocolate mousse. Gently spread to the edges.
- Refrigerate for at least 30 minutes and up to over night. This helps set the matcha mousse so it doesn't mix with the whipped cream.
- Top with the whipped cream, and extra chocolate shavings, if desired.
Notes
I do not recommend any substitutions with this recipe.
Note: This recipe contains raw eggs. If you are older, pregnant, a kid under 3, or have a compromised immune system, you should use the steps provided in the blog post to make sure the eggs are not raw before consuming.
The assembled pie can be made a day in advance, and the chocolate mousse layer can be made up to 4 days in advance.
Nutrition
Calories: 800kcal | Carbohydrates: 69g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 163mg | Sodium: 205mg | Potassium: 199mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1874IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
