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Espresso Silk Pie with Lemon Whip Cream Topping

For this recipe I used the NECI pie dough recipe for the crust but any basic pre-baked pie crust will work.

  • 1/2 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/4 cup white sugar
  • 2 (1 ounce) squares unsweetened
    baking chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 cup espresso or coffee
  • 2 eggs, separated
  • 1 prepared 8 inch pastry shell, baked and

  1. Cream butter and the 1/2 cup of sugar together until smooth and light in color.
  2. Stir in the melted chocolate, vanilla extract, and coffee
  3. Add the separated egg yolks one at a time until fully incorporated (about 5 min for each of the two yolks) set mixture aside
  4. In a new bowl mix the separated egg yolks and the 1/4 cup sugar until the are at a “medium” peak.
  5. Fold the egg whites in to the chocolate espresso mixture just until the are fully mixed.
  6. Spoon in to the pre-baked pie filling
  7. Cool for a minimum of 2 hours before service
Lemon Whip Cream Topping
  • The juice of half a lemon
  • The zest of whole lemon
  • 1 Tbls vanilla extract
  • 1 cup sugar
  • 1 pint (2 cups) heavy whipping cream


  1. Combined all ingredients in a mixing bowl
  2. Mix until you have a “medium” peak
  3. Spread over the top of the cooled pie
  4. (any extra can be used for coffee or hot coco to drink along with the pie)

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3 Comments on “Espresso Silk Pie with Lemon Whip Cream Topping”

  1. Babygirl December 16, 2010 at 4:05 am #

    This came out incredible. I really enjoyed reading this recipe

  2. Tori December 16, 2010 at 7:44 am #

    I remember eating this pie. It was soooo good! I’m glad you posted the recipe, because I think I will be making it myself at some point. 😀


  1. Well I Guess it’s Risen Enough | Grant Klover's Portfolio - December 15, 2010

    […] Grant Klover's Portfolio NECI and beyond: Chasing a dream, and making it a reality. Skip to content HomePersonalBioEducationPeer TutorMod 1  (July,12-October, 3 2010)Cooking Theory (July 07- August 08, 2010)Baking 1 (August 09- August 29, 2010)Table service and Intro to Wines (August 30- September 19, 2010)Product Identification (September 20- September 26, 2010)Sanitation & Food Safety (taken all of Mod 1)Academic Classes (taken all of Mod 1)Mod 2 (October 4, 2010- January 2, 2011)Introduction to Meat Fabrication (October 4- October 24, 2010)Culinary Basics and the Production Kitchen (October 25,- November 14, 2010)Intro to A La Carte Cooking: Lunch (November 15 -December 5, 2010)French Classic Cuisine (December 6- December 26, 2010)Academic Classes (taken all of Mod 2)InternshipsFirst Internship (Jupiter Island Club)Goals for Jupiter Island ClubProfessionalACFEventsCompetitionsResumeProfessional DevelopmentCooking DiscussionCulinary Book List ← Espresso Silk Pie with Lemon Whip Cream Topping […]

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