Shamrock silk pie: Mint, chocolate & cream cheese dessert (1986)

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Shamrock silk pie recipe 1986 (3)

Shamrock silk pie: Now you know why Irish eyes are smiling

Shamrock silk pie recipe


1 teaspoon of flour
1 15-ounce package of Pillsbury All-Ready pie crusts

Pie filling
1 3-ounce package of Philadelphia (brand) Cream Cheese, softened
1/4 cup of sugar
2 tablespoons of flour
2 eggs
1/2 cup of semi-sweet chocolate chips, melted
1/4 cup of Irish Mist Liqueur
1 8-ounce container (3 cups) or La Creme Whipped Topping with real cream, thawed [aka Cool Whip or whipped cream]

1 tablespoon of Irish Mist liqueur
Few drops of green food coloring


Prepare the All-Ready pie crust according to the package’s directions for a filled one-crust pie. (Refrigerate remaining crust for later use.) Heat oven to 375 F.

In a large bowl, combine cream cheese, sugar, and flour, mixing at medium speed on an electric mixer until well blended. Add the eggs, chocolate, and Irish Mist Liqueur; mix well. Fold in 1 cup of the La Creme whipped topping, and pour the mixture into the All-Ready pie crust-lined pan.

Bake at 375 F for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool pie.

Combine remaining La Creme whipped topping, Irish Mist Liqueur and food coloring, then spread over the chilled pie. Makes 8 servings.

Variation: Substitute 1/4 cup of milk and 1/2 teaspoon of brandy extract for the Irish Mist Liqueur in the baked filling. Substitute 1/4 teaspoons of brandy extract for the Irish Mist Liqueur in the topping mixture.

Shamrock silk pie recipe 1986 (2)

Shamrock silk pie recipe card

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