Today’s Chocolate Recipe: Minty Irish Chocolate Cream Pie
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
* 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.
Posted on January 25, 2012, in Chocolate Recipes, dark chocolate and tagged chocolate, Graham cracker, Home, irish cream, minty, Peppermint, Pie, undefined, Vanilla extract, Whipped topping. Bookmark the permalink. 1 Comment.