1 c Butter
2 c Sugar, confectioner’s
-(sifted)
4 oz Chocolate, unsweetened
4 Eggs
3/4 ts Peppermint extract
2 ts Vanilla extract
10 Vanilla wafers,
-crushed
Beat the butter and sugar in a large bowl until light and fluffy.
In the top of a double boiler, melt the chocolate. Add to the
butter-sugar mixture and beat thoroughly. Add the eggs one at a time,
beating well after each egg, until well blended. Fold in the
peppermint and vanilla.
Line the pie tin with the vanilla wafer crumbs (buttering the pie tin
makes them stick to the side a little better). Pour in the filling.
Refrigerate for two hours.
NOTES:
* Decadent chocolate mint pie — One of the things that is memorable
about Marshall Field’s department store in Chicago is their “Frango
chocolate mints.” This pie captures the flavor perfectly. I got the
recipe from Malcolm Slaney, who “found it in a cookbook when [he was]
attending Kayak School in Oregon.”
* This recipe fills a shallow 8 inch pie tin; add 50 percent to
everything to fill a 9-inch pie tin.
* If you’re not very good at pie crusts (I’m not), feel free to use a
pre-formed graham cracker crust. The chocolate and mint flavors
predominate, no matter what crust you use.
* This is serious decadence! The first time I made this, I stopped
several times in disbelief of just what I was doing. Enjoy!
: Difficulty: moderate (melting chocolate is tricky).
: Time: 30 minutes preparation, several hours chilling.
: Precision: measure the ingredients.
: Chris Kent
: Western Research Laboratory, Digital Equipment Corp., Palo Alto,
Calif., USA
: kent@decwrl.dec.com -or- decwrl!kent
:
Yields
1 Pie