I guess winter has finally decided to make his grand entrance. It has been very cold here in Cleveland. I know most the country has experienced this deep freeze like I have experienced here in Cleveland. Show of hands, how many already want it to be Spring? Yeah I can not wait till it is warm again!
As many of you know I moved to my new apartment in September. I have been getting used to it. One the ways I am trying to get used to my apartment is trying to find the best light to take photos in for my recipes. It been challenging., but I finally found what I think is the best place. No this photo isnt of that place. If you look at the photos for Cornmeal Bacon Monkey Bread and Crockpot Asian Shrimp Soup, those were taken in what I think best light and best place to take photos. My mom got me for Christmas a small table for this area so I can take the photos, so all set now for food photography.
I am still working a very crazy schedule for work, I am on the road for three hours a day three days a week, and I am doing what I call bi state living. The days I have to go an hour and a half to a doctor’s office to work, since I am so close to PA, I stay with my mom and dad’s place. So I do all my cooking and baking and photo taking on the weekends. So I have photos of recipes, like this one, of before I finally found the perfect light. Not the best but the recipe is still yummy.
This chilly weather had me thinking of the frosty air and how something minty is just right this time of year. What goes better with mint then chocolate. Valentine’s Day will be coming up soon, what goes better with Valentine’s Day then CHOCOLATE! Plus Girl Scout cookies are going on sale, THIN MINTS! One of the popular Girl Scout Cookies out there, That was the inspiration behind this recipe. I admit I spotted a bottle of Thin Mint coffee Creamer and gave the idea that this would work in a French Satin Pie.Print
A rich creamy French chocolate Pie with a cool minty twist to it. A recipe from Seduction in the Kitchen
- 1/2 cup of unsalted butter
- 3/4 cup sugar
- 2 ounce of semi sweet baking chocolate
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup mint flavored liquid coffee creamer
- Baked pie crust
- First thing to do is melt your chocolate in the microwave. Microwave it for 30 seconds, take it out stir and then microwave it again for another 30 seconds.
- Next, you want to cream the butter and sugar till it is nice light and fluffy. You will see that looks all one and very fluffy in the bowl. This will take about 3 minutes. Make sure the butter is room temperature before you cream it. Cold butter takes much longer to cream and you may not cream the sugar all in it. So before you bake take the butter out at least 1/2 hour before you start to soften it.
- Once you have the butter and sugar creamed together, you want to add the chocolate that we melted earlier. Then add the extract and the creamer. Blend them all together, scraping the bowl if needed so that everything is well combined.
- Add one egg and beat it in 5-10 minutes, then add the other egg and beat it 5-10 minutes. You have to beat it at least 5 minutes for each addition. What this is doing is dissolving all the sugar and immersing the egg into the filling. It is vital that you mix it this long. If you have a kitchen aide stand mixer than this is perfect time to use it. If not then have to use your hand mixer.
- After the last addition of the egg, and you beat it in for at least 5 minutes. Time to pour the filling into the prebaked pie crust. Just smooth it in and let set up in the refrigerator for 2 hours.
- After 2 hours of chilling in the refrigerator, time to serve it up. Garnish it with a dollop of whipped cream and ENJOY!
- Calories: 440