Midnight Mint Pie
Yield
4 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
mint cookies
thin, finely crushed |
* |
| ¼ | cup |
butter
melted |
|
| Filling | |||
| 1 | cup |
butter
|
|
| 2 | cups |
powdered sugar
sifted |
|
| 4 | ounces |
unsweetened chocolate
unsweetened, melted |
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
mint extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
mint cookies
thin, finely crushed |
* |
| 59 | ml |
butter
melted |
|
| Filling | |||
| 237 | ml |
butter
|
|
| 473 | ml |
powdered sugar
sifted |
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened, melted |
|
| 4 | large |
eggs
|
|
| 5 | ml |
mint extract
|
*
|
Directions
Preheat oven to 350℉ (180℃).
Blend cookie crumbs with butter and press into bottom and sides of a 9 inch pie pan.
Bake 5 to 7 minutes and cool thoroughly.
Beat butter and sugar until light and fluffy.
Add chocolate, eggs and peppermint extract, beating until well combined.
Mound filling into the baked pie shell.
Freeze until firm.
