Marshall Fields Frango Mint Pie Food

FRANGO MINT PIES

Frango Mint Pies image

My mom gave me this recipe, which she got from my aunt who lives in Seattle. I guess Frango Mints are popular treats in the Northwest. They are called pies even though you make them using muffin tins. This dessert is one of my absolute favorites. As an option you can top each "pie" with vanilla wafer crumbs. We have never made them this way, but that is what the original recipe suggests as an option. They can be made ahead of time and last quite awhile in the freezer. Cook time includes freeze time.

Provided by bojmom

Categories Frozen Desserts

Time 40m

Yield 2/3 cupcakes, 12-18 serving(s)

Number Of Ingredients 5

Ingredients

1 cup butter, softened
2 cups powdered sugar
4 unsweetened chocolate squares, Baker's brand melted and cooled
4 eggs
1 teaspoon peppermint extract

Steps:

Cream together butter and powdered sugar with a beater until well blended.
Add the melted, cooled chocolate.
Add the eggs and beat until blended.
Add peppermint flavoring and beat again for five to six minutes.
Place paper cups in muffin tin and spoon chocolate mixture into them.
Freeze until set.
Take them out 10 minutes before serving.

MARSHALL FIELD'S FRANGO MINT CHEESECAKE

Marshall Field's Frango Mint Cheesecake image

Make and share this Marshall Field's Frango Mint Cheesecake recipe from Food.com.

Provided by lilbitgabby

Categories Cheesecake

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, softened
1/3 cup sugar
3 eggs
2 tablespoons cream
12 frango chocolate-covered mint candies, melted (about 1/3 lb. box)
1 cup sour cream
3 tablespoons sugar
1/4 teaspoon vanilla extract

Steps:

Heat oven to 350ºF.
Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch springform pan.
Bake at 350ºF for 5 minutes.
Filling: Mix cream cheese and suger until well blended.
Mix in the eggs one at a time.
Mix in the cream.
Mix in the melted frango mints. Mix until very smooth.
Pour into baked crust. Bake at 350ºF for 25 minutes or until it's just firm and not jiggly.
For the Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake.
Bake an additional 3-5 minutes.
Refrigerate overnight before serving.

Nutrition Facts : Calories 468.3, Fat 35.6, SaturatedFat 21.3, Cholesterol 173.8, Sodium 315, Carbohydrate 30.4, Fiber 0.3, Sugar 22.9, Protein 8.4

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