Chocolate Mint Silk Pie Recipe
Ingredients
| 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 | |
| Eggs | 3 | |
| Sweetened whip cream | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 470 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 22.5 g112.5%
Trans Fat 0 g
Cholesterol 197 mg65.7%
Sodium 74.4 mg3.1%
Total Carbohydrates 34 g11.2%
Dietary Fiber 0 g
Sugars 33.7 g
Protein 3 g6.9%
Vitamin A 24% Vitamin C
Calcium 2.3% Iron 2.6%
*Based on a 2000 Calorie diet
Directions
Needed for Crust:
1 1/2c crushed chocolate sandwich cookies
1/4c butter or margarine, melted
Needed for Filling:
1c. sugar
3/4c. butter or margarine, softened
3sq semi-sweet chocolate, melted, cooled
1/2tsp. peppermint extract
3 eggs
sweetened whip cream
Preperation:
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.
Chef
