Today’s Chocolate Recipe: Minty Irish Chocolate Cream Pie

Ingredients :

1    x    baked 9 inch pie crust, cooled or 9 inch (9-ounce) extra serving size
graham cracker crumb crust
1/2      cup    cocoa
1 1/4   cup    sugar
1/3      cup    cornstarch
1/4      tsp    salt
2 3/4   cup    milk
3  tbl   butter or margarine
1 1/2   tsp    vanilla extract
1 1/2   cup    frozen non-dairy whipped topping, thawed
About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
6   dsh  green food color

Method :

* Prepare crust:
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute.

Remove from heat.
* Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.
* Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.

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About Michelle :-)

Michelle Hoffmann is the owner, editor and publisher of The 24KaratMarketer Ezine –, an online publication that is dedicated to helping marketers, new and experienced, succeed in their online businesses. She is also a mother, writer, photographer and student. Yes, she does it all!

Posted on January 25, 2012, in Chocolate Recipes, dark chocolate and tagged , , , , , , , , , . Bookmark the permalink. 1 Comment.

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