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Receta Minty Irish Chocolate Cream Pie
by Global Cookbook

Minty Irish Chocolate Cream Pie
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  Raciónes: 10

Ingredientes

  • 1 x baked 9 inch pie crust, cooled or possibly 9 inch (9-oz) extra serving size
  •     graham cracker
  •     crumb crust
  • 1/2 c. cocoa
  • 1 1/4 c. sugar
  • 1/3 c. cornstarch
  • 1/4 tsp salt
  • 2 3/4 c. lowfat milk
  • 3 Tbsp. butter or possibly margarine
  • 1 1/2 tsp vanilla extract
  • 1 1/2 c. frzn non-dairy whipped topping, thawed
  •     About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
  • 6 dsh green food color

Direcciones

  1. Prepare crust:Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir lowfat milk into dry ingredients. Cook over medium-low heat, stirring constantly till mix comes to full rolling boil. Boil and stir one minute. Remove from heat.
  2. Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cold. Chill 6 hrs.
  3. Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if you like. Spread pie with peppermint topping. Serve immediately; 10 servings.