1 Prepared; (9-inch) piecrust,
-baked and cooled
3/4 c Sugar
1/2 c (1 stick) butter; softened
3 oz Unsweetened chocolate;
-melted and cooled
1 ts Vanilla
1/2 ts Peppermint extract
3 lg Eggs
1/2 c Heavy cream
1 tb Sugar
GARNISH
1/4 c 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 star-tip, 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.
Yields
8 Servings