| 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 <[email protected]> on Jan 21, 1998
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