French Silk Pie

French Silk Pie

Silky, rich, and utterly indulgent, this French Silk Pie brings the signature flavor of Cup of Coa to a classic dessert. Nestled in a flaky crust and topped with a cloud of whipped cream, every slice delivers the smooth, luxurious chocolate flavor you love.

Ingredients

Crust

Filling

  • 1 cup (240ml) heavy cream
  • 1 cup Cup of Coa powder + dash of espresso powder
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 3/4 cup (170g) unsalted butter, room temp
  • 1 1/2 tsp vanilla extract

Topping

  • 1 cup (240ml) heavy cream
  • 2 Tbsp sugar
  • 1/2 tsp vanilla
  • Optional: chocolate curls or cocoa dusting

Notes

  • Storage: Refrigerate up to 5 days.
  • Make ahead: Pie dough can be prepared up to 5 days ahead (fridge) or frozen up to 3 months.
  • Whipped cream sugar: Either granulated or confectioners’ sugar works.


Instructions

  1. Prepare crust: Chill pie dough at least 2 hours. Roll to 12-inch circle, place in 9-inch pie dish, fold edges, crimp, and chill 30 minutes. Preheat oven to 375°F (191°C).
  2. Blind bake: Line crust with parchment and weights. Bake 15–16 min until edges start browning. Remove weights, prick bottom with fork, brush edges with egg wash if desired, and bake 14–15 more min. Cool completely.
  3. Whip cream: Using a hand or stand mixer with a whisk attachment, whip 1 cup heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Refrigerate until step 6.
  4. Combine cocoa: In a small saucepan, whisk Cup of Coa powder and espresso powder with just enough water to make a smooth paste. Heat gently, stirring, until fully combined. Set aside.
  5. Cook eggs: Whisk eggs + sugar in a heatproof bowl over simmering water until 160°F (71°C), about 10–11 min. Cool 10 min, then stir in the cocoa paste from step 4. Cool another 10 min.
  6. Make filling: Beat butter + vanilla until creamy. Gradually mix in chocolate-egg mixture, then fold in whipped cream from step 3. Spread into cooled crust, cover, and chill 4–6 hours or overnight.
  7. Top pie: Whip remaining cream + sugar + vanilla until medium peaks form. Spread or pipe over pie, garnish with chocolate curls or cocoa. Serve immediately or chill a few hours.

You'll need

Individual Tin No. 1 Classic

Individual Tin No. 1 Classic

USD 18.00
Individual Tin No. 2 Sinfully Mint

Individual Tin No. 2 Sinfully Mint

USD 19.99
Individual Bag No.1 Sinfully Classic

Individual Bag No.1 Sinfully Classic

USD 34.00
Individual Bag No.2 Sinfully Mint

Individual Bag No.2 Sinfully Mint

USD 34.00
Single Serve No.1 Sinfully Classic

Single Serve No.1 Sinfully Classic

USD 4.00
Single Serve No.2 Sinfully Mint

Single Serve No.2 Sinfully Mint

USD 4.00

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