Best Frango Mint Pies Recipes

FRANGO MINT CHOCOLATE ICE CREAM PIE

Steps:

• For crust, in a medium bowl, combine the cracker crumbs, 6 tablespoons butter and the 1/4 cup sugar. Press onto the bottom and up the sides of a 9-inch pie plate to form a firm, even crust. Bake in a 350 degree F oven 8 to 10 minutes or until edges are golden. Cool on a wire rack.
• For Praline Topping, butter a baking sheet; set aside. In a heavy medium skillet melt 1/2 cup sugar over medium-high heat, shaking skillet occasionally to heat sugar evenly. Do not stir. Heat until some of the sugar is melted; begin to stir only the melted sugar to keep it from over-browning. Stir the melted sugar into the remaining sugar as it melts. Reduce heat to medium-low; continue to cook until all the sugar is melted and golden, 3 to 5 minutes. Add 1 tablespoon butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat; add nuts, stirring to coat. Pour nut mixture onto prepared baking sheet. Transfer the baking sheet to a wire rack and cool completely. Using you hands, break the praline topping into small pieces. Transfer to a food processor. Cover and pulse until chopped.
• For filling, in a heavy medium saucepan, combine the 1/2 cup sugar, cornstarch and salt. Add 1/4 cup of the milk and whisk until the cornstarch is dissolved. Add the chocolates and the remaining 3/4 cup milk. Cook and stir over medium heat 8 to 10 minutes or until the mixture is thickened and bubbly. Remove pan from the heat.
• In a small bowl, whisk the egg until lightly beaten. Gradually stir about 1/4 cup of the hot filling into the egg, whisking constantly until well combined. Return egg mixture to the saucepan. Cook and stir over medium-low heat until mixture is slightly thickened and just begins to bubble (about 1 minute). Transfer the filling to a medium bowl; cool 30 minutes, stirring occasionally. Stir whipping cream and vanilla into cooled filling. Cover and refrigerate about 2 hours until well chilled.
• Freeze filling in a 1- to 2-quart ice cream freezer according to the manufacturers instructions until frozen but soft and spreadable. Transfer the ice cream to the prepared crust and smooth the top with a spatula. Sprinkle with 1/2 of the praline topper. (Store remainder in airtight container at room temperature up to 2 weeks to top ice cream or other desserts.) Cover tightly with plastic wrap and freeze at least 4 hours or until firm.
• To serve, let stand at room temperature 10 minutes. Garnish with whipped cream. (The pie can be stored in the freezer for up to 1 week covered tightly in plastic wrap and then wrapped in foil.) Makes 8 to 10 servings.

ERIKA'S "FRANGO" MINTS

Steps:

• Line a baking sheet or plate with waxed paper.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
• Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
• Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

FRANGO MINTS

Steps:

• Melt the chololate over hot water, then cool.
• Cream butter.
• Add powdered sugar.
• Mix.
• Add eggs; beat well.
• Add cooled chocolate, vanilla and flavoring.
• Mix well and drip on waxed paper.
• Place in fridge for at least 4 hours, preferably overnight.
• Store in cool, dry place.