WEEKDAYS 1e|12c|p

St. Paddy's Mini No-Bake Chocolate Mint Pies

Clinton Kelly
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Servings: 6
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easy
|
1 to 2 hr

These Mini No-Bake Chocolate Mint Pies are so CUTE!


  • Ingredients
  • step-by-step directions
Ingredients
St. Paddy's Mini No-Bake Chocolate Mint Pies
  • 2 cups chocolate mint cookies (divided)
  • 2 tablespoons unsalted butter (melted)
  • 1 packet gelatin (unflavored)
  • 2 tablespoons water
  • 2 cups heavy cream (divided)
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup creme de menthe
  • small mint leaves (to garnish)
Directions
  • In the bowl of a food processor, add the chocolate mint cookies and pulse until finely ground. Reserve 1/2 cup of crushed cookies for garnish. Add the melted butter to the remaining ground cookies and pulse to combine. Divide between six 4-ounce mason jars and gently press down to form a loose crust.
  • In a small bowl add the water and sprinkle with gelatin. Set aside and bloom for 5 minutes. Meanwhile, in a small sauce pan add 1 3/4 cup of cream, sugar and salt. Bring to a boil and cook until sugar has dissolved.
  • In a large bowl add the creme de menthe, bloomed gelatin, boiling cream mixture and whisk to combine. Ladle evenly into mason jars. Refrigerate 4 hours or until set before serving.
  • Garnish pies with additional crushed cookies, a dollop of whipped cream and a mint leaf.
  • Whipped Cream: In a medium size bowl, whip the remaining 1/4 cup of cream. Reserve for garnish.
  • Tip: Make ahead and remove from the refrigerator and garnish when ready to serve.

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