Frango Mint Pie

posted in: Ice Box Pies | 5

Frango Mint Pie: Inspired by the Frango Mint truffles - Peppermint and Mint combined with pure vanilla makes this velvety smooth creamy pie diabolically delicious.

For those of you have been “around the block” a few times, you will remember Home Ec class “required” as part of our curriculum (me: middle school, circa 1976, Einstein Jr. High.) Yesteryear, sigh. Well, I have no clue what my teacher’s name was, she was pretty, had the “Dorothy Hamill” hair (Olympic gold medal in skating that year), and she taught us how to make Frango Mint Pie.

Frango Mint is a chocolate truffle pie inspired by the Frango Mint truffles, which were available only at Christmastime, and only at Frederick’s & Nelson department stores where I grew up in Seattle.  The stores are long gone, but thankfully the truffles are still around and they are much easier to find.

Frango Mint Pie: Inspired by the Frango Mint truffles - Peppermint and Mint combined with pure vanilla makes this velvety smooth creamy pie diabolically delicious. Peppermint and Mint combined with pure vanilla is what makes this velvety smooth pie diabolically delicious.  This is not a grasshopper pie (grasshopper refers to the color green w/mint in the food world).  Although green is my favorite color, the only green in this pie is the one person who did not put their name on the last slice, hence making them green with envy.

Chocolate grahams, honey grahams, or chocolate cookie crust all taste great (today I used chocolate grahams). Either way, the main event is the Frango Mint, so go with what you have on hand.

Use a custard cup, as shown below, to press in the pesky corners of the crust before baking.  It will even out and firm up the sides and bottoms, much more effective than using just your fingers (like I used to).

Chocolate crust pressed with custard cup for easy cookie crumb crust perfection.

This does have raw eggs, so if you are squeamish about that, just crack each egg one-at-a-time to ensure there is not a bad one in the bunch.  You can also purchase pasteurized eggs, or you can pasteurize them yourself (click here).

Beat butter and sugar until very creamy and fluffy.  In separate bowl mix cocoa and oil until blended, beat into sugar/butter mixture, color will lighten up and become fluffy (about 5 to 6 minutes).

Add eggs one at a time, beating in between, and then add extracts.  Pour into prepared graham cracker crust and refrigerate at least  two hours before serving. Store in refrigerator.

Don’t forget to put your name on the last slice before it gets put in the fridge; it’s your only hope for seconds Obi Wan.

Frango Mint Pie: Inspired by the Frango Mint truffles - Peppermint and Mint combined with pure vanilla makes this velvety smooth creamy pie diabolically delicious.

Frango Mint Pie
 
Ingredients
  • 1 cup Butter
  • 2 cups Powder Sugar
  • 3/4 cup unsweetened cocoa
  • 2 Tablespoons cooking oil
  • 3 eggs
  • 1/2 teaspoon peppermint
  • 1/4 teaspoon mint
  • 1 teaspoon pure vanilla
Chocolate Graham Cracker Crust
  • Preheat 350o
  • 1-1/2 cups graham cracker crumbs
  • 6-7 Tablespoons butter
  • 1/4 cup sugar
  • (Crust Directions: Mix together, press into pie plate, bake 12 minutes. Cool completely before adding fillings.)
  • See instructions for pie below.
Instructions
  1. Beat butter and sugar until very creamy and fluffy. In separate bowl mix cocoa and oil until blended, beat into sugar/butter mixture, color will lighten up and become fluffy (about 5 to 6 minutes).
  2. Add eggs one at a time, beating in between, and then add extracts. Pour into prepared graham cracker crust and refrigerate at least two hours before serving. Store in refrigerator.
  3. This does have raw eggs, so if you are squeamish about that, just crack each egg one-at-a-time to ensure there is not a bad one in the bunch. You can also purchase pasteurized eggs, or you can pasteurize them yourself. To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
  4. Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away. Jumbo sized eggs need to 5 minutes in 140F water.
  5. Don’t forget to put your name on the last slice of pie before it gets put in the fridge; it’s your only hope for seconds Obi Wan.

5 Responses

  1. stacey

    1/2 teaspoon peppermint
    1/4 teaspoon mint

    Is this peppermint extract? Peppermint oil? What is the other mint? Spearmint? Do you use the regular extract from the grocery or a specialty oil?

  2. lindathegreat

    I use peppermint and mint extract, however, one year I could not find one of them and used the oil from a cake supply store. The ratio of oil to extract: 1 teaspoon extract = 1/4 teaspoon oil.

  3. lindathegreat

    You can find straight up Mint at Target here, but not at Winco. Not sure what stores they have in your neck of the woods. It does not state what kind of Mint “Mint” is, but anything other than Peppermint should do the trick, it just needs 2 different kinds so it is not “one note.”

  4. Lisa

    Thank you for this recipe…I grew up with the Chicago version of Frangos at Marshall Fields…I cannot wait to try this recipe—looks very similar to the two pies that were served in Marshall Field’s Walnut Room on State Street in days gone by; one was a Frango Cheesecake, the other was a Frango Pie!

  5. lindathegreat

    Lisa! This was also served at Frederick & Nelsons in Washington, way back in the 1970s until they were all closed and torn down. My grandmother used to take me to their restaurant for lunch; loved it!!

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