(Great American Home Baking) Filling: beat together sugar and butter at medium speed until light and fluffy. Stir in melted chocolate, vanilla, and peppermint extract. Add eggs, 1 at a time, beating well after each addition. Beat together cream and sugar at medium speed untilsoft peaks form. Fold cream into chocolate mixture. Spoon filling evenly into prepared piecrust. Chill 4 hours. Beat cream at medium speed until soft peaks form. Using a pastry bag fitted with a star-tip, pipe a rosette in center of pie. Arrange strawberries on top. Baking Tip: to glaze berries, heat 1/4c strawberry or currant jelly over low heat until dissolved. Arrange berries on top of pie and brush with the glaze. Posted to EAT-L Digest by Abtaxel on Jan 21, 1998