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    Home » Recipes » Matcha

    Matcha & Chocolate French Silk Pie

    Published: Sep 14, 2020 Modified: Sep 14, 2020 by Candice

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

    Front view of a slice of layered mousse pie.
    TABLE OF CONTENTS hide
    1 What is French Silk Pie
    2 No Raw Eggs
    3 How to Blind Bake Pie Crust
    4 Chocolate Mousse Filling
    5 Matcha Mousse Filling
    6 Whipped Cream Topping
    7 Recipes that Use the Same Components
    8 Matcha & Chocolate French Silk Pie

    What is French Silk Pie

    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). French Silk Pie uses a baked sweet crust and is filled with chocolate mousse and topped with whipped cream.

    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.

    No Raw Eggs

    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.

    Note: The recipe below contains raw eggs. If you are older, pregnant, a kid under 3, or have a compromised immune system, you should use these steps to make sure the eggs are not raw before consuming.

    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 in 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.
    Pie crust before and after it is blind baked.

    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.

    Consistencies of different components of chocolate mousse.

    Matcha Mousse Filling

    To make the matcha mousse filling you will need ⅔ 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 ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon 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 ⅓ cup of sugar and vanilla. Whip to stiff peaks.

    Matcha Mousse: Fold the whipped cream into the matcha mousse ⅓ at a time until incorporated. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.

    Consistencies of different components of matcha mousse.

    Whipped Cream Topping

    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 ⅓ cup of sugar and 1 teaspoon vanilla. Whip to stiff peaks.

    Layered french silk pie with a slice cut out.

    Recipes that Use the Same Components

    • Dark Chocolate Mousse with Mascarpone Whipped Cream
    • 4-Ingredient Matcha Mousse
    • Strawberry Matcha Semifreddo
    • Dark Chocolate Gelt with Matcha Mousse

    Or check out all my favorite matcha recipes here.

    FREE Ultimate Matcha Guide

    A 7-part email series from matcha basics to dinner-party recipes to help you take your matcha game to the next level in one week.

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    Print Recipe
    5 from 12 votes

    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.
    Prep Time45 mins
    Cook Time45 mins
    Resting Time4 hrs
    Total Time5 hrs 30 mins
    Course: Dessert
    Cuisine: American, French, Japanese
    Servings: 6
    Calories: 800kcal
    Author: Candice

    Equipment

    • Mixer (hand or stand)
    • Parchment Paper
    • Pie Dish

    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 matcha powder culinary grade
    • 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 ⅓ cup of sugar and whip to stiff peaks. Then add 1 tablespoon 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 ⅓ cup of sugar and vanilla. Whip to stiff peaks.
    • Matcha Mousse: Fold the whipped cream into the matcha mousse ⅓ 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 ⅓ 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
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Reader Interactions

    Comments

    1. Eileen Kelly

      September 27, 2020 at 9:55 pm

      5 stars
      What an easy pie to make because your recipe is fabulous. We followd it step by step with the most delicious results,

      Reply
      • Candice

        September 30, 2020 at 8:58 am

        This makes me so happy to hear, Eileen!

        Reply
    2. Leslie

      September 27, 2020 at 11:37 am

      5 stars
      I love this take on a classic French silk pie recipe! Adding the matcha is so fun. What a great way to mix things up!

      Reply
      • Candice

        September 30, 2020 at 8:58 am

        Glad to hear you liked it, Leslie!

        Reply
    3. Veronika

      September 27, 2020 at 6:46 am

      5 stars
      Such an interesting flavor combination, chocolate and matcha! It tastes incredible, I definitely need to make it for Thanksgiving!

      Reply
      • Candice

        October 09, 2020 at 8:11 am

        I'm so glad to hear it, Veronika! It will be on our menu this year, too 🙂

        Reply
    4. Kushigalu

      September 27, 2020 at 2:21 am

      5 stars
      Interesting combo and gorgeous pie. Love the texture. Would be a great recipe to try for holidays.

      Reply
      • Candice

        October 09, 2020 at 8:10 am

        We'll be making this one for Thanksgiving this year, Kushigalu. Glad to hear you loved the texture!

        Reply
    5. Lori | The Kitchen Whisperer

      September 26, 2020 at 2:20 pm

      5 stars
      What a beautiful and unique recipe! I love the colors in the layering of the pie! That mousse just looks so decadent! Thank you so so much for sharing!

      Reply
      • Candice

        September 30, 2020 at 8:58 am

        I'm glad you liked it, Lori!

        Reply
    6. Jacqueline Debono

      September 26, 2020 at 6:15 am

      5 stars
      This is such a beautiful and elegant dessert. Your tips for doing the eggs so as not to have raw eggs are really well explained and useful. We don't like to use raw eggs.

      Reply
      • Candice

        September 30, 2020 at 8:59 am

        It's hard to find mousse without raw eggs, and I know exactly what you mean. Glad it helped you out, Jacqueline!

        Reply
    7. Amanda

      September 24, 2020 at 10:37 am

      5 stars
      This pie is seriously delicious! I never thought to pair matcha and chocolate, but they were so good together, and the mousse texture was so decadent. So good!

      Reply
      • Candice

        September 26, 2020 at 8:22 am

        I'm so happy to hear it, Amanda... I'm practicing serious restraint over here waiting to make it next time for Thanksgiving!

        Reply
    8. Jenny

      September 24, 2020 at 8:40 am

      5 stars
      What a beautiful dessert. It will be great to make for guests, they would be wowed for sure. I so appreciate your thorough recipe with all the tips and advice. Pinned and bookmarked to make soon!

      Reply
      • Candice

        September 24, 2020 at 9:43 am

        Can't wait to hear what you think, Jenny!

        Reply
    9. Kathryn Donangelo

      September 23, 2020 at 7:58 am

      5 stars
      This was my first time trying matcha and this was such a delicious dessert! The cake was so moist, light and delicious. Also easy to make too!

      Reply
      • Candice

        September 23, 2020 at 6:06 pm

        I'm so glad to hear you liked it, Kathryn!

        Reply
    10. Marta

      September 21, 2020 at 6:37 pm

      5 stars
      I love everything about this dessert. It's not only colorful, but unique. Great recipe!

      Reply
      • Candice

        September 22, 2020 at 10:50 am

        Thank you, Marta!

        Reply

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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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