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Recipe: Chocolate French Mint Pie

The latest treat from Jeff Peo, aka the Cookie Man.

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.

Edgar October 08, 2012 at 01:35 PM
After you eat THIS PIE, beat, beat , beat, beat, beat your feet on the street to loooooooooooooose all the weight...........with your mate.....
GreenInOC October 09, 2012 at 05:00 PM
@Jeff, it's probably something you do innately since you're such an experienced baker, but it's good to remind everyone to bring all ingredients to room temperature first. Everything turns out much smoother that way by default. I've never had a cheesecake crack yet and my only "trick" is the temperature of the ingredients. I've got an "experimental" Caramelized Banana Cheesecake in the fridge setting - can't wait to see how it comes out!!
GreenInOC November 21, 2012 at 06:47 AM
Unsweetened chocolate? Hoping you see this soon - want to make it tomorrow for Thanksgiving!
Mia November 21, 2012 at 04:48 PM
Yummy.... Caramelized banana cheesecake. Sharing the recipe please ???
GreenInOC November 21, 2012 at 11:05 PM
@Mia, it didn't turn out all that great! It wasn't inedible by any means but not my favorite and needs some work! I used this recipe (it's fantastic as is!): http://allrecipes.com/recipe/rhubarb-cheesecake Instead of Rhubarb, I oven roasted sliced bananas. I didn't add much sugar because I figured roasted bananas are sweet. Unfortunately, the bananas were a little tangy and not sweet enough - I "think" at least! If I do it again, I would caramelize the bananas on the stovetop with brown sugar. I will still add the flour once it's in the cheesecake pan because in my experimental one the banana part held up really well. As an aside, I LOVE the Parrish Magic pans instead of a springform: http://www.amazon.com/Parrish-Magic-Line-Aluminum-Cheesecake/dp/B0000DE20E
Penny Arévalo (Editor) November 21, 2012 at 11:38 PM
Green, I would guess semisweet based on the amount of powdered sugar, but I just emailed Jeff. Hopefully, we'll hear back soon. :-)
GreenInOC November 22, 2012 at 02:00 AM
@Penny, thanks - that's what I'm going with. Also, just realized that this has raw eggs but no baking? If you have the opportunity to clarify, I would so appreciate it as I just started beating, beating, beating the butter and melting the chocolate!
Jeff Peo November 22, 2012 at 04:41 AM
Sorry to be tardy on the reply. I use semi sweet or sometimes milk chocolate. If I'm making it to give away, I try to find out their chocolate preference. Let me know how it turns out.
Jeff Peo November 22, 2012 at 04:42 AM
The recipe is correct ,,, raw eggs and no baking. Keep it refrigerated.

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