Frango mint pie
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Frango mint pie
  Mint    Pie  
Last updated 6/12/2012 1:02:11 AM. Recipe ID 25672. Report a problem with this recipe.
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      Title: Frango mint pie
 Categories: Pies, Usenet
      Yield: 1 Pie
 
      1 c  Butter
      2 c  Sugar, confectioner's
           -(sifted)
      4 oz Chocolate, unsweetened
      4    Eggs
    3/4 t  Peppermint extract
      2 t  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
  
  : 




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Recipe ID 25672 (Apr 03, 2005)

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