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French Silk Pie with Blackberries


French Silk Pie with Blackberries
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French Silk Pie with Blackberries
Ingredients
  • ¾ c. butter, room temp
  • 1 c. sugar
  • 3 oz. unsweetened chocolate, melted and cooled
  • 3 T. freshly brewed espresso, room temp
  • ½ t. vanilla
  • 3 large eggs
  • 1 pre-baked graham cracker crust
  • Whipped topping
  • BLACKBERRY COMPOTE:
  • ¼ c. sugar
  • Pinch of ground cinnamon
  • 2 T. cornstarch
  • 1 t. brewed espresso, room temp
  • 1 ½ c. fresh or frozen blackberries
Instructions
  1. BLACKBERRY COMPOTE: Whisk together sugar, cinnamon and cornstarch in bowl.
  2. Add ½ c. water and espresso, whisk until smooth.
  3. Place berries in saucepan. Add sugar mixture and cook over medium heat, stirring often to prevent sticking. Cook until thick enough to coat back of spoon, 7-10 minutes.
  4. Let mixture come to boil and cook, stirring occasionally, another minute. Remove from heat.
  5. Let cool completely before using to top pie. (Can keep for 1 week in refrigerator, covered.)
  6. PIE: Cream together butter and sugar in bowl of stand mixer with paddle attachment.
  7. Beat on medium-high, until light and fluffy, about 4 minutes.
  8. Scrape down side of bowl. Add melted chocolate. Mix on high until very fluffy, 5 minutes.
  9. While mixer still running, add espresso and vanilla and continue for another minute.
  10. Turn speed down to medium, add eggs, one at a time, beat 3 minutes after each one. After the third egg, mixture should be lighter in color, smoother and silkier in texture.
  11. Spoon filling into crust, smooth the top with a spatula and refrigerate, uncovered for at least 5 hours.
  12. Before serving, top with whipped cream and serve cold with the BLACKBERRY COMPOTE on top or on the side.
 

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