Raspberry Mocha French Silk Pie

This raspberry mocha french silk pie is the perfect pie for Valentine's Day. With a chocolatey, rich raspberry chocolate pie that's infused with our Chocolate Raspberry Espresso, and piled high with a flavorful raspberry whipped cream on top.


Espresso Whipped Cream:

  • 3 tbsp. PapaNicholas Chocolate Raspberry Espresso Beans, crushed (45g)
  • 225g heavy whipping cream (1 c.)

Raspberry Mocha French Silk Pie:

  • One 12" pie crust
  • 4 eggs
  • 250g granulated sugar (1 1/4 c.)
  • 227g semi-sweet chocolate baking bar (2 4-oz bars)
  • 170g unsalted butter, room temperature
  • 1/2 tsp. salt
  • 120g fresh raspberries (1 c.)

Raspberry Whipped Cream:

  • 450g heavy whipping cream (2 c.)
  • 50g granulated sugar (1/4 c.)
  • 15g freeze-dried raspberries, crushed (3 tbsp.)


Step 1: Make the Espresso Whipped Cream. The night before, or at least 8 hours before making the pie, mix together the crushed coffee beans and heavy whipping cream. Cover the mixture and keep it stored in the fridge until ready to use.

Step 2: Bake off your favorite homemade or pre-made pie crust in a 9" pie dish before starting the filling.

Step 3: Finely chop up the chocolate and set it aside.

Step 4: Add the eggs and sugar to a medium sized saucepan. Set the mixture over medium heat, and vigorously whisk the mixture until it reaches a temperature of 170℉ / 76℃.

Step 5: Remove the mixture from the heat, and immediately stir in the chocolate. Stir until the chocolate has all melted and the mixture is cohesive. Set it aside to cool for at least 20 minutes.

Step 6: In the meantime, remove your espresso heavy whipping cream from the fridge. Set a bowl on a scale (or just use a large measuring cup).

Step 7: Pour the espresso whipped cream over a sieve into the bowl or measuring cup. The espresso beans will have absorbed some of the cream, so add in more heavy whipping cream until you are back at 225g / 1 c.

Step 8: Beat the heavy whipping cream with a hand or stand mixer until it reaches stiff peaks. Set it aside in the fridge.

Step 9: Add the butter and salt to a medium sized mixing bowl. With a hand or stand mixer, beat the butter and salt for 3-4 minutes, until it's light and fluffy.

Step 10: With the mixer running, start adding in big dollops of the chocolate egg mixture, mixing until combined before adding in the next. Once all of the chocolate has been incorporated, beat the mixture for an additional 2-3 minutes, until light and fluffy.

Step 11: Add in the whipped cream and very gently fold it into the chocolate mixture.

Step 12: Pour ½ of the chocolate pie filling over your baked pie crust. Scatter the fresh raspberries over the pie filling, then pour the remaining chocolate pie filling over the raspberries.

Step 13: Cover the pie with plastic wrap and set it in the fridge for at least 4 hours, or until the filling is firm.

Step 14: (Save this step until you're ready to serve the pie) In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer in a large bowl), beat the heavy cream, sugar, and crushed freeze-dried raspberries until the mixture reaches medium peaks (a little softer than stiff peaks).

Step 15: Pile the whipped cream high on top of the chilled silk pie. Garnish with more fresh raspberries if desired, then serve and enjoy!

If you made this raspberry mocha french silk pie we would love to see it! Snap a pic and tag us on Instagram @papanicholascoffee & use #papanicholascoffee

Leave a comment

All comments are moderated before being published