Mint Chocolate Pie
Is it a law that you have to eat something green on St. Patrick’s Day? Probably not, but darn-it sometimes it’s fun to be festive. Especially when being festive involves marshmallows, chocolate and booze…
I’ve seen many versions of this pie, sometimes referred to as a Grasshopper Pie, but this imagination is mine all mine. Basically what I did was give the recipe for Coffee Mallow Parfaits a little makeover. For the pie’s foundation, I made my favorite Chocolate Wafer Crust in a nine-inch pie plate.
Now when I engineered the filling, I got seriously festive by switching out a little bit of water that the marshmallows are dissolved in for creme de mint and creme de cacao. For this recipe, I left out the coffee granules because, well, leaving them in would have been gross.
You should know that when the marshmallow mixture cools, it kind of looks like a congealed green goo but fear not, after you fold in whipped heavy cream and mini chocolate chips, it looks and tastes quite delightful and also rather green. If you like, you can add a tiny drop of green food coloring to enhance the color. I did and I found that the addition just kicked the greeness up a notch.
Since we are in the spirit of embracing St. Patrick’s Day, after I topped the finished pie with mini chocolate chips in the shape of a shamrock. Why? ‘Cause I’m fancy like that.
When chilled and set, this pie is nice and minty – it kind of tastes like mint chocolate chip ice cream with an adult twist. Enjoy it on St. Patrick’s Day with some green milk or on any other occasion that calls for a delicious pie.
Mint Chocolate Pie
Makes one-9 inch pie
One recipe Chocolate Wafer Crust, cooled
24 jumbo marshmallows
¾ cup of water
2 tablespoons crème de cacao
2 tablespoons crème de mint
2 cups heavy cream, whipped and divided
½ cup mini chocolate chips
Green food coloring, if desired
In a medium saucepan combine marshmallows, liquors, and water. Allow mixture to heat up and for the marshmallow to disintegrate – the liquid will be just slightly translucent and seem quite thin but letting the mixture cool 30 to 40 minutes, will allow it to thicken and begin to set.
After whipping the heavy cream into very stiff peaks, gently fold two cups of the cream and the chocolate chips into the marshmallow mixture. Chill for 20 minutes.
Pour the marshmallow mixture into the baked and cooled pie crust. Allow to chill for 20 minutes before topping with remaining whipped cream.
Serve chilled and enjoy.