| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Instructions: 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.
* This recipe fills a shallow 8 inch pie tin; add 50 percent to everything
to fill a 9-inch pie tin.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Tom and Tracy
McArdle" <mcatt@n5.com.jm> on Sep 26, 1997
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