Sweets with a Wee Bit of Green

Key Lime Pie
Cook's Notes: Thanks Martha for the delicious recipe.

• Ingredients
• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter) melted
• 2 (14-ounce) cans sweetened condensed milk
• 1 cup key lime or regular lime juice
• 2 whole large eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest

Directions

• Preheat the oven to 375 degrees. 
• In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
• Lower the oven temperature to 325 degrees.
• In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
• Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Minty Ice Cream Squares

Cook’s notes: Recipe adapted from Pillsbury Holiday Baking. Ganache Frosting from A Taste of Anchuca Cookbook by Chris Brinkley.

Ingredients:

• One package (14. 6 oz.) Oreo cookies or Oreo Mint Cookies
• 5 TB. softened butter
• 1 cup semi-sweet or bittersweet chocolate chips
• 1 TB. Kahlua or Baileys Irish Crème
• 1 cup heavy whip cream
• 5 TB. butter reserve 2 TB. for frosting
• ½ gallon green mint chocolate chip ice cream
• Andes crème de menthe chocolate candies, unwrapped

 Directions:

• Remove ice cream from freezer and set aside to soften. 
• In a food processor finely crumble cookies doing 12 at a time. 
• Add in 3 TB. melted butter and mix well. 
• Pat crumbs into a 13 x 9 glass pan, put in freezer for 30 minutes. 
• When crust is firm, add softened ice cream spreading evenly over crust using a butter knife. Return pan to freezer for 45 minutes. 

Ganache Frosting:

• Heat whipping cream just to boiling point. 
• In food processor chop 1 cup chocolate chips. 
• While processor is going slowly stream in hot cream. Add in 2 TB. softened butter and 1 TB. Kahlua/Bailey’s Irish Crème, blend in all together. 
• Pour cooled ganache icing over the top of the ice cream and return dish back to freezer. 
• Freeze one hour before covering with foil. 
• Add one Andes mint on top of each cut piece to serve. 

Kiwi and Raspberry Irish Treat 

Use a shamrock cookie cutter to create the shape.