Chocolate-mint Sweetheart Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | 8 | Servings | |
INGREDIENTS
| 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 | t | Vanilla |
| 1/2 | t | Peppermint extract |
| 3 | Eggs | |
| 1/2 | c | Heavy cream |
| 1 | T | Sugar |
| 1/4 | c | Heavy cream |
| Fresh strawberries |
INSTRUCTIONS
(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@AOL.COM> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 279
Total Fat: 31.9g
Cholesterol: 130.8mg
Sodium: 114mg
Potassium: 309.4mg
Carbohydrates: 41g
Fiber: 4.3g
Sugar: 26.2g
Protein: 6g