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.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour and granulated sugar.

Step 2

Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Step 3

Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together.

Step 4

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.

Step 6

On a floured surface, roll out the chilled dough to about 1/8-inch thickness.

Step 7

Using a round cookie cutter or a glass, cut out circles slightly larger than the muffin tin cavities.

Step 8

Press the dough circles into each cavity, trimming any overhang, to form small pie shells.

Step 9

Fill each pie shell with 1-2 Frango mint chocolate pieces.

Step 10

In a medium saucepan, heat the heavy cream over medium-low heat until just starting to simmer.

Step 11

Pour the warm cream over the Frango chocolates in the pie shells, dividing evenly.

Step 12

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.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is set.

Step 14

Allow the pies to cool completely before removing them from the muffin tin.

Step 15

Optional: Melt the dark chocolate and drizzle it over the pies for an elegant finish.

Step 16

Serve chilled or at room temperature and enjoy!

Nutrition Facts

Serving size	1784.6 grams (1784.6g)

Amount per serving	% Daily Value*
Calories	8534

Total Fat 562.10g	721%
Saturated Fat 344.80g	1724%
Polyunsaturated Fat 0.00g
Cholesterol 1041mg	347%
Sodium 534mg	23%
Total Carbohydrate 800.50g	291%
Dietary Fiber 31.90g	114%
Total Sugars 504.30g
Protein 79.50g	159%

Vitamin D 18IU	91%
Calcium 551mg	42%
Iron 39mg	217%
Potassium 2702mg	57%

*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.

Source of Calories

Fat: 59.0%

Protein: 3.7%

Carbs: 37.3%