Espresso French Silk Pie With Blackberry Compote

1. 1

   Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer on medium-high speed) until it is light and fluffy, about 4 minutes.

2. 2

   Scrape down the side of the bowl with a rubber spatula and add the melted chocolate.

3. 3

   Mix on high until the mixture is very fluffy, 5 minutes.

4. 4

   While the mixer is still running, add the espresso and vanilla and continue to mix for another minute.

5. 5

   Turn the speed down to medium and add the eggs one at a time, beating for 3 minutes after each addition.

6. 6

   After the addition of the third egg, the mixture should be lighter in color and smoother and silkier in texture.

7. 7

   Spoon the filling into the cooled graham cracker crust, smooth the top with a spatula and refrigerate uncovered for at least 4 hours.

8. 8

   Before serving, top with the whipped cream and serve cold with the blackberry compote on top or alongside.

* Per serving · 4 servings · Values may vary.