If you like mint and chocolate ganache you are in luck. Just the right amount of each is found in the creamy goodness of this pie.
My sister Karen shared this recipe with me. She added the decadence of the ganache to it which is a perfect addition.
1 baked 9" pie shell
8 ounces dark chocolate chips
1 cup heavy cream
Heat cream till bubbles appear around the edge. Pour over chocolate chips, let sit for a minute then stir till smooth. Pour into baked pie shell. (I used half of this and thought it seemed like enough). Refrigerate until firm.
8 ounces cream cheese
1 can sweetened condensed milk
8 drops green food coloring
1 Tablespoon peppermint extract
16 ounces Cool Whip, divided
Whip the cream cheese until fluffy. Add the milk, mint, and coloring and stir to combine. Fold in most of the Cool Whip. Reserve enough for the top.
Assemble and enjoy. Garnish with chocolate curls or shavings.
No school today :) lots of white stuff floating down. What a lovely way to spend a Monday!