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Categories:
chocolate wafers sugar butter unflavored gelatin egg yolks Frango Frango whipping cream Frango whipped cream
Viewed: 96 - Published at: a year agoIngredients
- 2 c. crushed chocolate wafers
- 3 Tbsp. sugar
- 1/4 c. unsalted (sweet) butter, melted
- 1 Tbsp. unflavored gelatin (1 envelope)
- 6 egg yolks
- 8 Frango mints, melted and cooled (Marshall Fields)
- 1/2 c. Frango mint liqueur
- 2 c. whipping cream
- 1/2 c. coarsely chopped Frango mints (about 12)
- whipped cream
Method
- Mix chocolate wafers, sugar and butter in bowl.
- Press into buttered 9-inch pie plate.
- Bake at 425° for 10 minutes.
- Cool completely.
- Soften gelatin in 1 cup cold water in small saucepan. Cook and stir over low heat until gelatin dissolves, about 5 minutes.
- Beat egg yolks in large bowl.
- Whisk gelatin mixture into egg yolks carefully to prevent curdling.
- Stir in melted mints and liqueur until smooth.
- Cool until slightly thickened. Whip the cream until stiff; fold into egg mixture.
- Fold in chopped mints.
- Refrigerate until beginning to set (10 to 15 minutes).
- Turn into prepared crust.
- Refrigerate until set, at least 1 hour.
- Garnish with dollop of whipped cream and chopped nuts.
- Makes 8 servings.
