Marshall Field’s Iced Frango Mint Pie

Thank you to a kindred spirit at Lost Past Remembered at and Midwest Living at

Praline Topping:

½ c. butter, ½ c. sugar, 2 T. water, 1/8 t. salt, ¼ c. sliced almonds or hazelnuts or walnuts

Heat butter, sugar, salt and water to 300º. Add almonds and stir. Pour out on a cookie sheet, cool. Break or pulse in a processor into course crumbs.


1 ½ c. graham crackers crumbs (about 20 crackers), 6 T. melted unsalted butter, ¼ c. sugar


1/2 c. sugar, 1½ t. of cornstarch, 1/8 t. salt, 1 c. milk, 8 Frango Mint Chocolates (3 oz) finely chopped, 1 egg, room temperature, 1 c. heavy whipping cream, ½ t. vanilla extract


Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9-inch pie pan. Combine cracker crumbs, butter and sugar. Transfer to the prepared pie pan, pressing evenly to the bottom and side of the pan. Bake about 8 minutes, until the crust begins to brown, cool.

Combine the sugar, cornstarch and salt in a heavy bottomed saucepan. Add ¼ c. of milk and whisk until cornstarch dissolves. Add the mint chocolates and remaining milk and place over medium-low heat. Cook, stirring constantly, for about 4 min., until the mixture comes to a boil. Remove from the heat.

Whisk egg, then gradually add about ¼ c. of the hot chocolate mixture, whisking constantly until blended. Place over low heat, stirring constantly, for about 1 min., until slightly thickened. Do not let the mixture come near a boil or the eggs will scramble. Transfer the custard to a bowl and allow it to cool completely, stirring occasionally. Stir in the cream and vanilla. Refrigerate for about 2 hrs., until well chilled.

Freeze the custard in an ice cream maker according to the manufacturer’s instructions, until frozen but soft and spreadable. Transfer the ice cream to the crust and smooth the top with a spatula. Cover tightly with plastic wrap and freeze for at least 4 hrs. or overnight, until firm.

Sprinkle the top of the pie with the praline, pressing it in gently to adhere.


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