Just in case you didn't get enough dessert ideas for tomorrow's St. Patrick's Day celebration, I thought I would give you one more. I've already given you two recipes that feature Bailey's Irish cream (a cheesecake and a chocolate cake) and one that is flavored with Irish whiskey (a creamy dream) and now I am going to tempt and tease you with a St. Patrick's Day peppermint pie that obtains its minty flavor from crème de menthe. I know some of you aren't throwing a party or going all out this year, so I suggest that you enjoy the holiday in the comfort of your own kitchen. Pop a bottle of bubbly, tie on your apron and make yourself a special dessert. While you wait for it to chill, you can sip your champagne and congratulate yourself for opting to stay in instead of going out with the masses of drunk people. For the recipe, read more
St. Patrick's Day Peppermint Pie
Gail's Recipe Swap
1 1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
3 cups miniature marshmallows (or 32 large ones)
1/2 cup milk
1/4 cup creme de menthe
3 tablespoons white creme de cacao
1 1.2 cups whipping cream, whipped
few drops of green food coloring, if desired
semi-sweet chocolate bars, for garnish
- Heat oven to 350°F.
- Mix wafer crumbs and butter, press evenly into a 9 inch pie pan pushing down firmly abd up side.
- Bake 10 minutes. Take out of the oven and set aside to let cool.
- Combine marshmallows and milk in a saucepan and cook over low heat, stirring constantly until marshmallows melt.
- Cool thoroughly and add liqueurs.
- Fold marshmallow mixture into whipped cream. Fold in food coloring, if desired.
- Pour into crumb lined pan. Shave chocolate over the top.
- Chill for at least 4 hours or overnight.