This pie has a chocolate cookie crust and an ice cream filling, but the creme de menthe meringue topping is what makes it special. It is a perfect St. Patrick's day treat. You can substitute vanilla ice cream for the mint chocolate chip.
Ingredients:
Four drops of green food color
1-1/2 cup (three sticks) plus 6-tablespoons butter or margarine, divided
2 teaspoons vanilla extract
2-2/3 cups powdered sugar
1 cup all-purpose flour
2 cups granulated sugar
1 tablespoon plus 1 teaspoon water
3/4 cup baking cocoa
1/2 teaspoon baking powder
1 teaspoon mint extract
Four eggs
1-cup semi-sweet chocolate chips
Directions:
Heat oven to 350°F. Grease 13x9x2-inch baking pan.
Place 1-cup butter in large microwave-safe bowl. Microwave at high two minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool on wire rack.
Mint Cream Center
Combine powdered sugar, ½-cup butter, water, and mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
Prepare Chocolate Glaze
Placing remaining 6-tablespoons butter plus the chocolate chips into a small microwave-safe bowl. Microwave at high (100%) one minute or until mixture is smooth when stirred. Cool slightly; pour over chilled brownies. Cover; refrigerate at least 1 hour before serving.
Recipe makes 24 servings.
