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Leprechaun Pie

03/17/2010

DSC_0422 St. Patrick’s Day has never been one of those “big deal” kinda holidays for me. In the  list of holidays, it is way down at the bottom of the pile with Labor day and Arbor Day. I’m not Irish. I bet that if I was, today would be a more fun holiday.

When we were kids, my mama would always get out the green mugs with shamrocks on them and make us shamrock pancakes. We would wear green so we didn’t get pinched. I’m sure we had something green for dinner. And that was about it.

Feeling sad about not making some cute green dessert for us on St. Paddy’s day, I found an easy to whip up, green tinted, mint flavored chocolate pie. Yum. It sounded so good and tasted even better. The combo of the chocolate crust, creamy filling and mint topping tasted like a thin mint cookie. Take out the mint flavor and green color and this pie would be great any time of the year. The lightness of the chocolate with the cool whip topping makes it perfect for the hot days that are ahead of us! Enjoy!!DSC_0409

recipe adapted from cooks.com

Leprechaun Pie

Chocolate crumb crust
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. cocoa
1/4 c. milk
5 c. frozen non-dairy whipped topping, thawed (about 12 oz.), divided ( I used a 16 oz. tub)DSC_0410
1/4 to 1/2 tsp. mint extract ( I used 1/4)
Green food color

Prepare chocolate crumb crust. In small mixer bowl beat cream cheese until fluffy. (I just used my hand mixer) Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping (I kept mixing with the hand mixer until combined) ; spoon mixture over crumb crust.

In small bowl stir remaining 2 cups whipped topping, mint extract and food color; spread overDSC_0413 chocolate layer. Cover; chill about 6 hours or until set. Slice and enjoy!

CHOCOLATE CRUMB CRUST:

1  c. graham cracker crumbs
1/4 c. cocoa
1/4 c. sugar
5 tbsp. butter, melted

In small bowl stir all ingredients until well blended. Press crumb mixture onto bottom of 9 inch square pan. ( I did a recipe and a half and pressed it in a 10 inch springform pan)

DSC_0414DSC_0416

Meg

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