French Chocolate Mint Pie
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Confectioners sugar||1 Cup (16 tbs)|
|Baking chocolate square||2 , melted|
|Eggs||2 , unbeaten|
|Peppermint extract||1⁄4 Tablespoon|
|Lemon extract||1⁄8 Tablespoon|
Cream butter, add sugar gradually.
Beat until fluffy.
Gradually add chocolate melted.
Add eggs one at a time and extracts.
Beat well after each addition.
Spread carefully in prepared shell.
Let "ripen" at least six hours in refrigerator.
Serve with whipped cream topping and decorate with grated chocolate.