Frango Mint Pies
Indulge in pure decadence with these irresistible Frango Mint Pies, the perfect fusion of creamy chocolate and refreshing mint in a buttery, golden crust. Featuring a handmade pastry dough and filled with velvety Frango mint chocolates melted into a luscious cream filling, these mini pies are a gourmet treat that’s surprisingly easy to make. The delicate balance of rich flavors and flaky textures is enhanced with a touch of vanilla and an optional drizzle of dark chocolate for an elegant finish. Ideal for elegant gatherings, festive celebrations, or anytime you’re craving a sophisticated dessert, these individual pies offer an effortless way to impress your guests. Ready in under an hour, this recipe promises six perfectly portioned servings of mint-chocolate bliss.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 6 tablespoons Ice water
- 20 pieces Frango mint chocolates
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 2 ounces Dark chocolate (for optional drizzle)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and granulated sugar.
Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a round cookie cutter or a glass, cut out circles slightly larger than the muffin tin cavities.
Press the dough circles into each cavity, trimming any overhang, to form small pie shells.
Fill each pie shell with 1-2 Frango mint chocolate pieces.
In a medium saucepan, heat the heavy cream over medium-low heat until just starting to simmer.
Pour the warm cream over the Frango chocolates in the pie shells, dividing evenly.
In a small bowl, whisk together the egg yolk and vanilla extract, then brush the edges of the pie crusts with the mixture for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is set.
Allow the pies to cool completely before removing them from the muffin tin.
Optional: Melt the dark chocolate and drizzle it over the pies for an elegant finish.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 20.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
