Classic cocktails often are my starting point when coming up with unique recipe combinations. This pie/milkshake was inspired by the Grasshopper cocktail. I’ve taken the main ingredients; mint, cream and creme de cacao, used them in a slightly unusual way and created two desserts that when combined, make an awesome grown up milkshake.
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | One 9-inch pie or eight 8-ounce shakes |
Ingredients
- One 9-inch pie shell, homemade or store-bought
- 1/2 cup unsalted butter
- 3 ounces unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature, lightly beaten
- 1/3 cup creme de cacao liqueur
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- Serving suggestion: whipped cream
- For the milkshake option:
- 2 cups whole milk
- 1 quart really good vanilla ice cream or mint chip ice cream
- 8 full-size York Peppermint Patties
- 1 cup whipped cream
- 8 mini York Peppermint Patties, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Blind bake the pie shell. Set aside to cool.
- In a small saucepan, melt the butter over medium heat. Add the chopped chocolate and remove from the heat. Mix until the chocolate is melted.
- Whisk in the sugar, eggs, liqueur, flour, salt, and vanilla. Pour the filling into the pie shell. Bake for 28 to 30 minutes, or until the chocolate moves slightly. Let cool completely on a rack at room temperature.
- Serve the pie by itself, topped with whipped cream.
Reviews
Simple enough for even a beginner cook. Since my wife is such a chocoholic I put it in a chocolate pie crust. It was a bit of a chocolate overload for me but she loved it.