Saint Patrick’s Day is just around the corner and boy are we excited!
I couldn’t be more proud of my Irish heritage. As a child, I remember interrogating my young classmates about their Kiss Me, I’m Irish pins, demanding to know if they were really Irish and then triumphantly proclaiming that I, in fact, was really Irish. Top that, second grader!
The existence of a holiday devoted to celebrating all things Irish has surely contributed to my bloated sense of Irish pride. I may be somewhat delusional, but I have a sneaking suspicion that all people wish they were at least a little Irish. My husband, who can not count Ireland amongst his countries of origin, tries to argue that he must be Irish, since he has Irish children. His persistence about inheriting an Irish background from our children, is further proof of my theory that all people wish they were Irish…at least on St. Patty’s Day!
We’ve got a few yummy things lined up for this year’s St. Patrick’s Day celebration. There will be corned beef and cabbage, of course, with boiled potatoes and carrots. The kids and I will also be baking fresh Irish soda bread with raisins, which we’ll lather with Irish butter. And for dessert, we’re having perfectly minty Grasshopper Pie! We’ll start with a chocolate cookie crust, which we’ll fill with a rich layer of dark chocolate peppermint pudding. Bright green whipped cream and crushed Grasshopper cookies will add the finishing touches.
- 1 chocolate cookie pie crust
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 Tablespoon cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
- 1 teaspoon peppermint extract
- 2 cups whipped cream or Cool Whip
- Green food coloring
- 5-6 Grasshopper or Thin Mint cookies, crushed
In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chocolate chips and peppermint extract, stirring until fully melted. Pour the pudding into the pie shell. Refrigerate until cooled completely. Add a few drops of green food coloring to the whipped cream. Spread the whipped cream over the cooled pudding. Garnish with crushed cookies.
Oh. Me. Oh. My. Gotta go get a towel to mop the drool off my keyboard! 🙂
Oh my goodness, now that looks incredible! I love the green color of the pie, so pretty. And what a great idea to add thin mint cookies on top. 🙂
This pie looks so fun! I am loving that bright green whipped cream. I wish my mom would have celebrated St. Patty’s Day this way…instead she out green food coloring in the entire gallon of milk. It looked so gross 😉
This looks amazing. Next to PB & Chocolate, Mint and chocolate is my next favorite. I love how crazy green it is! 🙂
The Apple Crisp Queen would love this!
Beautiful and a great classic. I haven’t had grasshopper pie in I don’t know how long.
My kids love grasshopper pie…and I’d love to make your version!
When I was little my daddy made a grasshopper pie and I have never forgotten it. I think I asked him to make it because it sounded so neat. I have always loved the mint and chocolate combo too. This brings back memories.