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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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After a hearty meal, this light, refreshing pie hits the spot. Chocolate and mint are definitely meant for each other. I make this festive treat at Christmas and whenever my son comes to visit. He loves it with sweet cherries on top. Ingredients:
2/3 cup semisweet chocolate chips |
2 tablespoons heavy whipping cream |
2 teaspoons shortening |
1 cup finely chopped walnuts |
filling: |
35 large marshmallows |
1/4 cup milk |
1/4 teaspoon salt |
3 tablespoons green creme de menthe |
3 tablespoons clear creme de cacao |
1-1/2 cups heavy whipping cream, whipped |
chocolate curls, optional |
Directions:
1. Line a 9-in. pie plate with foil; set aside. In a large heavy saucepan, combine the chocolate chips, cream and shortening; cook over low heat until chips are melted. Stir in walnuts. Pour into prepared pie plate; spread evenly over bottom and sides of plate. Refrigerate for 1 hour or until set.
2. In a large heavy saucepan, combine the marshmallows, milk and salt; cook over low heat until marshmallows are melted, stirring occasionally. Remove from the heat; stir in creme de menthe and creme de cacao. Refrigerate for 1 hour or until slightly thickened.
3. Carefully remove foil from chocolate crust and return crust to pie plate. Fold whipped cream into filling; pour into crust. Refrigerate overnight. Garnish with chocolate curls if desired. Yield: 6-8 servings.
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