It all started with a craving for chocolate.  And pie.

Since it was close to Christmas, I decided on making a dessert that would have both chocolate and mint.  I turned to my trustworthy Company’s Coming (Jean Paré) cookbook collection.  In “Pies“, I found a recipe for Chocolate Mint Pie.  I don’t care for too much mint in baked goodies but this recipe claimed, “Just the right amount of mint”, so… I quickly set about making and baking the suggested graham cracker crust first:

Nutty Graham Cracker Crust: Melt 1/3 cup of butter in saucepan.  Stir in 1 cup of graham cracker crumbs, 1/4 cup finely chopped nuts (almonds or walnuts — I used walnuts) and 1/4 cup packed brown sugar.  Press onto sides and bottom of a 9 inch pie plate.  Bake in 350 F oven for 10 to 12 min. Cool.

I was on a roll…

Then I noticed that the filling called for eggs, but no further baking of the pie required.  Just beat, mix and chill.  I have long since stopped using recipes with raw eggs.  I just can’t do it.  So now what?  I was determined to fill this yummy cooled crust!  And hopefully with chocolate!  Maybe some mint…

I reviewed a number of recipes online but eventually turned back to the same cookbook.  There was another recipe for a “No-Crust Fudge Pie”.  Hmmm.  The filling looked good, but no mint.  It required eggs, but it did require further baking in the oven.  This recipe made the claim for a moist fudgy center that “satisfies a longing for a chocolate dessert”.  So I am winging it now….

The Filling:

Beat 3 eggs in mixing bowl until smooth.  Add 1 1/4 cup of sugar, 1/4 of flour, and vanilla.  (The recipe called for 1 tsp. but I reduced it to 1/2.. **to be explained). Beat to mix.

Melt chocolate squares ( 3 x 1 oz., unsweetened, cut up) and 1/2 cup of butter in small saucepan over low heat.  **Add 1/2 tsp. of peppermint extract.  I was determined 🙂  Add to egg mixture and beat until mixed.

This is when the recipe says to pour the filling right into a greased pie plate, but I have a crust…

I still followed the suggested baking time:  350 F oven for about 35 minutes.

It turned out great! Lovely texture, light and crisp top layer, and rich in the middle!  A No-crust Fudge Pie with a great crust (and a nice hint of peppermint)!  It was yummy, with or without ice-cream or whipped cream on top.

I had to write out the variations I made to the recipes somewhere before I forget what I did, so I chose my blog.  I am sure I have a few readers who might be on the lookout for a good chocolate fix!  So if you trust my judgement in creating this pie…

I welcome other chocolate recipes… please suggest your true and tried.. or invented!  Happy Holidays!

 

 

 

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