Welcome to the Polyphagous Dragon!

Hearty greetings from the Rainbow Dragon to all visitors to my digital kitchen in the blogosphere!

As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

The Polyphagous Dragon offers multiple options for site navigation in the sidebar panels. Use the Contents box to search for recipes by dish type, the Blog Archives to search for a specific recipe by title or the Ingredients Index to pull up all recipes that feature a particular ingredient. See also my Cooking Philosophy notes for further insights.

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Friday, October 5, 2007

Chocolate Mint Pie

This recipe definitely falls into the "if you're going to indulge, make the most of your indulgence" category. This is not a dish to be consumed every day, but for those special occasions when you want a treat, it sure is good!

Chocolate Mint Pie

  • 1 + 1/3 cups chocolate cookie crumbs
  • 1/3 cup butter
  • 250 g fine dark chocolate, plus additional for decoration
  • 6 egg yolks
  • 4 tablespoons peppermint schnapps or crème de menthe
  • 550 ml whipping cream
  • 1/4 cup sugar
  • 10-20 fresh mint leaves
  • 1 drop blue + 2 drops green food colouring (optional)


To make the crust:

Melt butter.
Combine melted butter and cookie crumbs.
Press onto bottom and sides of a 9" deep dish pie plate.
Bake at 350°F for 8 minutes.
Allow to cool.

To make the truffle filling:

Melt chocolate gently.
Whip 300 ml of the cream.
Beat two egg yolks and 2 tablespoons liqueur into melted chocolate.
Fold in the whipped cream.
Spoon over crust.

To make the crème anglais:

Tear mint leaves into small pieces.
Beat sugar and 4 egg yolks together.
Gently heat mint, 2 tablespoons liqueur and 250 ml cream in a small saucepan.
Bring cream mixture to a boil, stirring constantly to avoid scorching.
SLOWLY add 1/2 of cream mixture to eggs, initially only 1 tablespoon at a time, incorporating well after each addition.
Return egg/cream mixture to the pan with the remainder of the cream.
Return to a boil and simmer gently until sauce has thickened.
Strain crème anglais through a fine sieve to remove mint leaves.
(Crème anglais will be a pale yellow in colour. If you prefer green, add one drop of blue food colouring for a pale minty green colour and an additional 2 drops green food colouring for a stronger green.)

Spoon chilled crème anglais over top of chilled pie.
Decorate as desired.
Enjoy in small quantities with a large number of friends!