Irish Mint Pie

Made this new recipe yesterday to have for dessert tonight after our supper of Shepherd's Pie. Hopefully it tastes as good as the recipe sounded!

Irish Mint Pie

1 C. chocolate chips
1 - 12 oz. can evaporated milk, divided
1 tabl. butter
1 -6 oz. chocolate crumb crust
1 - 3.4 oz. vanilla instant pudding
1/2 C. water
1 tsp. peppermint extract (or 1/4 tsp. peppermint oil)
1 - 8 oz. Cool Whip, thawed

Microwave chocolate chips and 1/3 C. evaporated milk in microwave for 45 seconds or until melted and smooth. Stir in butter. Pour mixture into crust. Refrigerate for at least 20 minutes or until cool to the touch. Beat remaining evaporated milk, pudding mix, water, and peppermint extract (and 3 drops green food coloring, if desired). Stir in approximately 2 C. Cool Whip (and more food coloring, if desired). Spoon over chocolate layer. The original recipe said to refrigerate for 2 hours or until set, then serve. (I put mine in the freezer.) Garnish with remainder of Cool Whip and sprinkle with additional chocolate chips. (I sprinkled the chocolate chips on before putting in the freezer.)


(The photos are of vintage St. Patrick's Day decorations at our little local grocery.)