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Title: Chocolate-Mint Sweetheart Pie Categories: None Yield: 8 Servings 1 Prepared; (9-inch) piecrust, -baked and cooled 3/4 c Sugar 1/2 c (1 stick) butter; softened 3 oz Unsweetened chocolate; -melted and cooled 1 ts Vanilla 1/2 ts Peppermint extract 3 lg Eggs 1/2 c Heavy cream 1 tb Sugar ----------------------------------GARNISH---------------------------------- 1/4 c Heavy cream Fresh strawberries (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 |