Espresso French Silk Pie With Blackberry Compote

• 3/4 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 3 ounces unsweetened chocolate, melted and cooled
• 3 tablespoons freshly brewed espresso, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 pasteurized large eggs, see note
• 1 9-inch graham cracker crust, pre-baked
• homemade whipped cream, for topping
• blackberry compote, for serving

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. Scrape down the side of the bowl with a rubber spatula and add the melted chocolate.
3. Mix on high until the mixture is very fluffy, 5 minutes.
4. While the mixer is still running, add the espresso and vanilla and continue to mix for another minute.
5. Turn the speed down to medium and add the eggs one at a time, beating for 3 minutes after each addition.
6. After the addition of the third egg, the mixture should be lighter in color and smoother and silkier in texture.
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. Before serving, top with the whipped cream and serve cold with the blackberry compote on top or alongside.

unsalted butter, sugar, chocolate, freshly brewed espresso, vanilla, eggs, graham cracker crust, cream, blackberry compote

Taken from www.foodrepublic.com/recipes/espresso-french-silk-pie-with-blackberry-compote-recipe/ (may not work)