Happy St. Patrick’s Day! It’s the high green holiday for my family, and this year we are hosting the dinner. I already made my Lime Ribbon Delight and the Mushy Cookie Puddings, dyed green. I’ll take photos as there’s a twist to the LRD this year.
But here is a Shamrock Pie from my 1978 Hallmark Holiday Cookbook:
Chocolate Shamrocks: Melt 4 oz. semisweet chocolate over hot water; spread evenly on a sheet of waxed paper. Let cool until firm. Press a lightly oiled shamrock-shaped cookie cutter sharply into chocolate (or cut around a shamrock pattern). Leave shamrocks on the waxed paper and refrigerate until ready to use. (Like they wouldn’t get eaten in my house…)
On to the pie:
1 cup chocolate wafer crumbs
1/4 cup butter, softened
1 package (3 oz.) lime-flavored gelatin
1/2 cup boiling water
1 pint vanilla or pistachio ice cream, softened
Combine crumbs and softened butter. Press against bottom and sides of an 8-inch pie plate.
Empty gelatin into a bowl, add boiling water and stir to dissolve. Stir in ice cream a few spoonfuls at a time, beating vigorously as it thickens. Pile mixture into the lined pie plate and chill until serving time. Place shamrocks on pie.
My Grandma Curtin used to love to take us to Bennigan’s for 2 for 1 Brandy Alexanders. She had them, not us. It was nice. She used to make all the foods herself when she was younger, but this tradition was fun for us, too.