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.
Recipe courtesy of Hedy Goldsmith
Total:
1 hr 55 min
Active:
10 min
Yield:
One 9-inch pie or eight 8-ounce shakes
Level:
Easy
Total:
1 hr 55 min
Active:
10 min
Yield:
One 9-inch pie or eight 8-ounce shakes
Level:
Easy

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

Directions

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.

Cook's Note

To turn it into an amazing milkshake: Chill the pie until firm. Cut into 8 slices. For each shake, in a blender, add 1 slice of the pie, 1/4 cup whole milk, 5 ounces ice cream, and 1 full-size Peppermint Patty. Turn on the blender and let it rip. Voila! Awesome milkshake. Serve topped with whipped cream and a mini Peppermint Patty.

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