Recipe - Chocolate-Mint Sweetheart Pie

1 Prepared; (9inch) piecrust,
baked and cooled
Three fourths cup Sugar
One half cup (1 stick) butter; softened
3 ounce Unsweetened chocolate;
melted and cooled
1 teaspoon Vanilla
One half teaspoon Peppermint extract
3 lg Eggs
One half cup Heavy cream
1 tablespoon Sugar

GARNISH
One fourth cup Heavy cream
Fresh strawberries

(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 startip, 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 EATL Digest by Abtaxel Abtaxel@AOL.COM on Jan 21, 1998