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Chocolate-Mint Sweetheart Pie

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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 ts Vanilla
1/2 ts Peppermint extract
3 lg Eggs
1/2 c Heavy cream
1 tb Sugar
1/4 c Heavy cream
Fresh strawberries

INSTRUCTIONS

GARNISH
(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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