Frango Mint Pie
ready in: 2-5 hrs
recipe id: 41913
1 cup butter
2 cups Sugar, confectioner's (sifted)
4 ounces unsweetened chocolate
3/4 teaspoon peppermint extract
2 teaspoons vanilla extract
10 vanilla wafers, crushed
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.
nutritionNutritional data has not been calculated yet.
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