---------- Recipe via Meal-Master (tm) v8.02
  
       Title: FRANGO MINT PIE
  Categories: Pies, Usenet
       Yield: 1 pie
  
       1 c  Butter
       2 c  Sugar, confectioner’s
            -(sifted)
       4 oz Chocolate, unsweetened
       4    Eggs
     3/4 t  Peppermint extract
       2 t  Vanilla extract
      10    Vanilla wafers,
            -crushed
  
   Beat the butter and sugar in a large bowl until light and fluffy.
   
   In the top of a double boiler, melt the chocolate.  Add to the butter-sugar
   mixture and beat thoroughly.  Add the eggs one at a time, beating well
   after each egg, until well blended. Fold in the peppermint and vanilla.
   
   Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes
   them stick to the side a little better).  Pour in the filling.  Refrigerate
   for two hours.
   
   NOTES:
   
   *  Decadent chocolate mint pie -- One of the things that is memorable about
   Marshall Field’s department store in Chicago is their “Frango chocolate
   mints.”  This pie captures the flavor perfectly.  I got the recipe from
   Malcolm Slaney, who “found it in a cookbook when [he was] attending Kayak
   School in Oregon.”
   
   *  This recipe fills a shallow 8 inch pie tin; add 50 percent to everything
   to fill a 9-inch pie tin.
   
   *  If you're not very good at pie crusts (I'm not), feel free to use a
   pre-formed graham cracker crust.  The chocolate and mint flavors
   predominate, no matter what crust you use.
   
   *  This is serious decadence! The first time I made this, I stopped several
   times in disbelief of just what I was doing.  Enjoy!
   
   : Difficulty:  moderate (melting chocolate is tricky).
   : Time:  30 minutes preparation, several hours chilling.
   : Precision:  measure the ingredients.
   
   : Chris Kent
   : Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif.,
   USA
   : kent@decwrl.dec.com    -or- decwrl!kent
   
   : Copyright (C) 1986 USENET Community Trust
  
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