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St. Patrick’s Day is not a legal holiday in the United States, but it is still widely recognized and observed throughout the country as a celebration of Irish and Irish-American culture. Celebrations include prominent displays of the color green, eating and drinking Irish recipes, religious observances, and parades. The holiday has been celebrated in North America since the late 18th century. The largest celebration in the U.S. is, of course, in New York City, but what is little known is that the second largest celebration is in Savannah, Georgia. St. Patrick’s day is observed on March 17th and it commemorates the traditional death date of Saint Patrick, the celebrated patron saint of Ireland. Enjoy this holiday inspired dessert after your Saint Patty’s dinner.
9” pie crust from the frozen food section of your grocer
¼ pound butter (1 stick)
1 cup powdered sugar
3 ounces semi-sweet chocolate, melted
2 large eggs
¼ teaspoon peppermint extract
¼ cup heavy whipping cream
1 Tbsp powdered sugar
¼ tsp vanilla
¼ tsp peppermint extract
PIE FILLING PREPARATION:
In a 400-degree oven, bake the pie crust 10-12 minutes or until it just begins to brown. While the crust is cooling, cream butter and sugar until well mixed. Add chocolate, eggs, mint extract and beat until smooth. Fill pie shell with filling and refrigerate overnight.
Beat heavy cream, sugar, vanilla and mint extract until stiff peaks form. With a pastry bag, pipe whipped cream around the edge and center of the pie. Garnish it with your choice of crushed walnuts or mint sprig.
This is a recipe I remember from my childhood although my mom doesn’t remember ever making it. Enjoy, JW
Capt. John Wampler has worked on yachts for more than 25 years. Contact him through www.yachtaide.com.