Chocolate Mint Pie
|Pecans/Walnuts||1⁄2 Cup (8 tbs), chopped|
|Unsweetened chocolate||2 Ounce|
|Hot water||2 Tablespoon|
|Peppermint extract||2 Tablespoon|
|Creme de cacao||1 Tablespoon|
|Sugar substitute||9 Gram (9 packets)|
|Heavy cream||2 Cup (32 tbs)|
1 Preheat the oven to 275° F.
2 Sprinkle chopped nuts over the Pie Shell.
3 Bake for 1 hour until lightly browned and crisp to touch.
4 Allow to cool, preferably leaving in the oven until cool.
5 In a double boiler, melt chocolate.
6 Stir in water, and cook until smooth.
7 Remove from the heat, and add peppermint extract, vanilla, creme de cacao, and sugar substitute.
8 In a bowl, whip heavy cream with 1 packet of sugar substitute.
9 Fold 1 cup whipped cream into the chocolate mixture.
10 Spoon into pie shell.
11 Place in the refrigerator and chill for 2-3 hours.
12 Spread the remaining 1 cup whipped cream over the top and serve.