French Mint Pie

So bad for you. So yummy. So who cares?

FRENCH MINT PIE
4 tablespoons sugar
30 vanilla wafers, crushed
6 tablespoons butter, melted
2 cubes butter, softened
1 heaping cup powdered sugar
2 eggs*
2 squares unsweetened chocolate, melted
½ teaspoon peppermint extract

Preheat oven to 350 degrees. Mix together crushed vanilla wafers, sugar and melted butter and press into a shallow 9" pie pan. Bake 7-10 minutes and allow to cool while making the filling. (Oh yeah, and turn off the oven. You're done with that now.)

In a bowl, cream together softened butter and powdered sugar. Add eggs, one at a time, then add chocolate and peppermint extract and mix well. Spread mixture in cooled pie shell and refrigerate 8 to 12 hours. Good on its own or covered with whipped cream and chopped almonds.

*If using raw eggs is a concern, use eggs pasteurized in the shell.

Makes 8 decadent servings.

Contributor: Linda Hart