Hello again. I hope you had a chance to try the pie crust recipe from last week. If you did, today’s recipe is a perfect fit for the pie shell. If you didn’t, now you can make one, and it’s still a perfect fit.
When I was in high school, I dated a young lady who had recently moved from Florida to California. I was just getting into baking, and she shared this recipe with me. I’ve changed it a bit over the last (almost) 50 years, and it’s one of my favorites. It even won best of all pies and pastries at the Orange County Fair one year. This is how the recipe came to me:
Chocolate French Mint Pie
½ cup (1 stick) butter
Beat, beat, beat.
1½ cups powdered sugar
Beat, beat, beat.
2 eggs
Beat, beat, beat.
6 oz melted chocolate
Beat, beat, beat.
6 to 10 drops peppermint extract (to taste)
Beat, beat, beat.
Pour into baked pie shell and refrigerate at least four hours.
As you may have deduced, the secret of this pie is in the excessive beating, which makes it very smooth. It melts in your mouth. A little whipped cream on top doesn’t hurt either. Thanks, Donna Smart, wherever you are.
Questions? Comments? I would be pleased to hear from you.
