spatula or a large spoon, scoop up some of the chocolate curls and sprinkle
them over the top of the ice cream pie avoiding the areas with the piped
whipped cream decoration. Freeze the pie. Place the pie in the refrigerator
30 minutes before serving.
Yield: 8 to 10 servings.
POSTER'S NOTES: On her birthday before going off to college sometime back,
our daughter requested this Chocolate Mint Ice Cream Pie (from Chocolatier)
instead of the usual birthday cake. It was a very elegant dessert which we
topped with real-chocolate candles, making for a beautiful presentation.
Plus, as she said, it was absolutely delicious! Our family loved it; hope
you do too.
Regards, Helen Simmons <simmons@northcoast.com> Posted to TNT recipes
10/1/97
Per serving: 22 Calories; 1g Fat (46% calories from fat); 0g Protein; 3g
Carbohydrate; 0mg Cholesterol; 1mg Sodium
Recipe by: Chocolatier, September 1988
From The Chocolate Archives, Dec 1997, http://www.choco.com
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