Chocolate-mint sweetheart pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Prepared; (9-inch) piecrust, baked and cooled | |
| ¾ | cup | Sugar |
| ½ | cup | (1 stick) butter; softened |
| 3 | ounces | Unsweetened chocolate; melted and cooled |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Peppermint extract |
| 3 | larges | Eggs |
| ½ | cup | Heavy cream |
| 1 | tablespoon | Sugar |
| ¼ | cup | Heavy cream |
| Fresh strawberries | ||
Directions
GARNISH
(Great American Home Baking)
Filling: beat together sugar and butter at medium speed until light and fluffy. Stir in melted chocolate, vanilla, and peppermint extract. Add eggs, 1 at a time, beating well after each addition. Beat together cream and sugar at medium speed untilsoft peaks form. Fold cream into chocolate mixture. Spoon filling evenly into prepared piecrust. Chill 4 hours. Beat cream at medium speed until soft peaks form. Using a pastry bag fitted with a star-tip, pipe a rosette in center of pie. Arrange strawberries on top.
Baking Tip: to glaze berries, heat 1/4c strawberry or currant jelly over low heat until dissolved. Arrange berries on top of pie and brush with the glaze.
Posted to EAT-L Digest by Abtaxel <Abtaxel@...> on Jan 21, 1998