A recipe I want to try... or maybe you try it and tell me if you like it!

Field's Famous Frango Mint Pie
1 cup Frango mint chocolates (about one-third pound), chopped into quarter-inch pieces
2 cups milk, divided
1 cup sugar
1 tablespoon cornstarch
one-fourth teaspoon salt
2 eggs, slightly beaten
2 cups whipping cream
1 teaspoon vanilla extract
2 9-inch graham cracker pie shells
Topping (see recipe)
 

In top of double boiler or on low power in microwave oven, melt Frango mint chocolates. In saucepan, scald 1and one-half cups of the milk. Stir in melted mints. Set aside. In top of double boiler, combine sugar, cornstarch, salt and remaining one-half cup milk.
Add eggs and cook over simmering water until slightly thickened, stirring constantly. Cool. Stir in chocolate mixture, cream and vanilla.

 

Freeze in ice cream freezer, following basic manufacturer's instructions.
 

Fill both graham cracker pie shells with ice cream. Sprinkle one-half cup topping on top of each pie. Freeze until firm. Makes two 9-inch pies, 6 to 8 servings each.
 

Topping
1 cup filberts, finely chopped
1 cup sugar
 

In very heavy saucepan, melt sugar over medium heat until sugar starts to liquefy. Lower heat. Add filberts. Mix thoroughly. Transfer to buttered cookie sheet. Spread with knife. Cool. In blender or food processor, pulverize into small pieces.
 

Calories per serving: 646, 7 grams of fat.