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Chocolate Mint Silk Pie Recipe
|Chocolate sandwich cookies||1 1⁄2 Cup (24 tbs), crushed|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Semisweet chocolate squares/Cooled||3 , melted|
|Peppermint extract||1⁄2 Teaspoon|
|Sweetened whip cream||2 Tablespoon|
Calories 949 Calories from Fat 507
% Daily Value*
Total Fat 58 g89.7%
Saturated Fat 32.5 g162.4%
Trans Fat 0 g
Cholesterol 197 mg
Sodium 538.7 mg22.4%
Total Carbohydrates 109 g36.3%
Dietary Fiber 5.1 g20.5%
Sugars 85 g
Protein 8 g15.5%
Vitamin A 24% Vitamin C
Calcium 8.2% Iron 11.3%
*Based on a 2000 Calorie diet
Needed for Crust:
1 1/2c crushed chocolate sandwich cookies
1/4c butter or margarine, melted
Needed for Filling:
3/4c. butter or margarine, softened
3sq semi-sweet chocolate, melted, cooled
1/2tsp. peppermint extract
sweetened whip cream
In a medium bowl stir together crust ingredients.
Press firmly on bottom and sides of a 9" pie pan.
Refridgerate 10 min.
In a small mixer bowl combine sugar and 3/4c. butter.
Beat at medium speed scraping the bowl often, until well mixed (2 to 3 min).
Add chocolate and peppermint extract; continue beating until well mixed (1 to 2 min). Add eggs; continue beating, scraping bowl often, until the mixture becomes light and fluffy (5 min).
Spoon into prepared crust. Refridgerate for at least 3 hours. or until set. if desired garnish with sweetened whip cream.