French Silk Pie with Chocolate-Coffee (Grounds) Crust

April  3, 2018
9 Ratings
Photo by James Ransom
  • Makes one 9-inch pie
Author Notes

As a kid, I loved Edy's French Silk ice cream, and I'm not entirely sure why, I didn't enjoy coffee, or anything else that was coffee-flavored really, but I fell for that light, whipped texture of mocha ice cream flecked with chocolate shards and my mom and I had a carton of it on hand in the freezer pretty much at all times. I enjoyed the occasional slice of French Silk pie, too, but never understood why the ice cream was coffee-flavored, but the pie typically was not. This pie was created out of my desire to bring those flavors together.

For the coffee grounds, any grind will do: I've made this with coarse grounds from a French press as well as fine grounds from a drip coffeemaker. While the grind won't impact the results, the quality of the coffee will, a high-quality coffee will lend a lot of flavor to the final pie, older, less flavorful beans, not as much. I enjoy the very pronounced coffee flavor that you get from the grounds from fresh beans, but if you're wary of too much of a good thing, you can always dial back the coffee flavor by only using a couple of tablespoons of grounds in the crust if desired.

As written, this recipe requires planning ahead to allow time to make coffee (ground)-infused whipped cream. If you don't want to wait, feel free to top your pie with plain whipped cream instead.

For the chocolate cookies, any crunchy chocolate variety will work, whether wafer-shaped or otherwise (I used Field Day Cocoa Chip Wildlife Friends Cookies). It will take about 9 ounces to get the 2 cups of cookie crumbs you need. I crush them in a mini food processor, but a zip-top bag and a rolling pin works, too.

The chocolate filling is an amalgamation from multiple French Silk Pie recipes, including
ones from The Vanilla Bean Blog and Half Baked Harvest (via Cup of Jo).

And yes, the eggs are raw. If this is a concern, use pasteurized eggs and/or don't serve this pie to anyone with a compromised immune system. —Lindsay-Jean Hard

What You'll Need
Watch This Recipe
French Silk Pie with Chocolate-Coffee (Grounds) Crust
  • Coffee (Grounds) Whipped Topping and Chocolate-Coffee (Grounds) Crust
  • 1 cup heavy cream
  • 3/4 cup spent coffee grounds, divided (see headnote for more)
  • 3 tablespoons powdered sugar
  • 2 cups crushed chocolate cookies (see headnote for more)
  • 4 tablespoons unsalted butter, melted
  • French Silk Pie Filling
  • 1/2 cup heavy cream
  • 5 ounces semi-sweet chocolate
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  1. For the whipped topping: Combine 1/2 cup coffee grounds and 1 cup heavy cream in a container with a lid (like a glass jar) and refrigerate to infuse the flavor—2 hours if you're impatient, or up to 12 if you've got time to burn.
  2. Strain the cream, using cheesecloth or a super-fine mesh sieve, and discard the grounds. Add the powdered sugar to the cream, whip until soft peaks form, and refrigerate until needed.
  3. For the crust: Heat the oven to 375° F.
  4. In a medium bowl, mix together the crushed cookie crumbs and the remaining 1/4 cup coffee grounds, then drizzle in the melted butter and stir to coat everything in butter (it might not clump at all, that's okay!).
  5. Dump the buttery crumbs into the pie plate and press to form an even crust. (I like to use a measuring cup to do this, but fingers work, too). Place the pie plate in the freezer while you wait for the oven to finish heating up.
  6. Bake the crust for 10 minutes, then set aside to cool.
  7. For the filling: Whip the 1/2 cup heavy cream until soft peaks form, then cover and refrigerate the whipped cream until needed.
  8. Melt the chocolate in a microwave or with a double boiler, and set aside to cool slightly.
  9. Add the butter and sugar to the bowl of a stand mixer fitted with the whisk attachment, and cream until light and fluffy, about 3 minutes.
  10. Add in the cooled chocolate and vanilla and whisk again until combined.
  11. Add the eggs, one at a time, beating for 5 minutes after each addition, and then fold in the reserved plain whipped cream.
  12. Pour the filling into cooled crust, spread it out, then top with the coffee-flavored whipped cream. Refrigerate to set, at least 2 hours or overnight.

See what other Food52ers are saying.

  • Hanna Hagen
    Hanna Hagen
  • Cecile
  • Dawn Krom
    Dawn Krom
  • Karen Luhmann
    Karen Luhmann
  • Lindsay-Jean Hard
    Lindsay-Jean Hard
I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

15 Reviews

Hanna H. November 24, 2020
When you say "spent" grounds you mean used/after the pot of coffee has been made? I'm sure it's scrumptious either way, just wanted to check :)
Lindsay-Jean H. November 25, 2020
Yes! (I just think "spent" sounds nicer than "used" when talking about food)
Jaimee November 22, 2020
Sweet lord this was gooooood! the coffee makes it an existential experience and the chocolate filling is so smooth and luxurious that you really give yourself and the creator a pat on the back for the glory 🙌🏻🙌🏻🙌🏻🙌🏻 thank you!
Cecile May 17, 2018
I was skeptical about eating a pie with 4 raw eggs but the filling is really delicious. The eggs make it silky smooth without it the filling is crunchy from the granulated sugar. I tasted it after each addition. FYI I used Ghiradelli Bittersweet Chocolate it was what I had on hand. Didn’t need to adjust the sugar. The coffee infused cream had a nice flavor but a slight grainy texture. Didn’t have enough grounds for the crust but definitely will try it next time! Very nice recipe!
Lindsay-Jean H. May 19, 2018
Glad you liked it Cecile!
Dawn K. May 15, 2018
Aren't all commercially sold eggs from grocers pasteurized? I thought buying local farms fresh eggs wouldn't be.
Karen L. May 12, 2018
Coffee grounds in chocolate cookie crust!! My mind is so blown right now!! Genius ... I need to look for pasteurized eggs too tho. Eggs kinda freak me out under normal circumstances. You’ve never had problems tho I assume?
Lindsay-Jean H. May 13, 2018
Totally get it, undercooked (jiggly eggs) weird me out! This doesn't bug me since it isn't eggy at all, and no, I've never had any issues. Let me know what you think if you try it!
Cindy E. April 28, 2018
The last 3Tlb. Powerd sugar? When do you add it?
Lindsay-Jean H. April 30, 2018
Good catch and apologies for the confusion, that was a duplicate. There's just supposed to be 3 tablespoons of sugar in the first set of ingredients for the whipped topping!
Jacques S. April 20, 2018
Didn't know you can eat raw eggs these days- did I miss a step?
Lindsay-Jean H. April 21, 2018
Nope, you didn't miss a step! This is a pretty standard take on a French Silk filling, but if it concerns you, look for pasteurized eggs.
Cindy E. April 20, 2018
What do you think of putting a small amount of chili flavoring in the chocolate silk filling?
Lindsay-Jean H. April 21, 2018
I like spicy chocolate, so I like where your head's at! Please report back if you try it.
Jeannine W. April 22, 2018
I drink something from Fonte’s in Seattle called Aztec coffee and it has black pepper and cayenne in it. I think it would be great with this recipe.