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I’m English, not Irish but I always figured I could have fun on
St. Patrick’s Day. Then I married an Irish lass. So now we have
to do up the holiday right. That means lots of green—including
this shamrock pie.
Actually, consider this a type of pie. It doesn’t have to be
green and you can flavor it with the juice concentrate of your
choice. It makes a fine year-around dessert.
We recommend a silicone springform pan with a glass base. The
silicone pan is virtually leak proof, the silicone ring simply
peels from the dessert, and you can cut your pie right on the
glass base.
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter
1. Mix the crumbs, sugar, and butter in the springform pan. Mix
until the crumbs have absorbed the butter and the mixture is
uniform.
2. Press the crumbs across the bottom of the pan and up the
sides.
3. Bake for ten minutes at 350 degrees or refrigerate the crust
for an hour.
Filling:
1 8-ounce package of cream cheese, softened
1 (14 oz) can sweetened condensed milk
2/3 cup lemonade or limeade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
green food coloring as desired
1. In a medium bowl, beat the cream cheese until soft. Add the
sweetened condensed milk and beat until smooth.
2. Add the lemonade or limeade concentrate and lemon juice and
continue beating until smooth. Color with green food coloring as
desired.
3. Pour into the crust and place in the freezer while you mix the
topping.
Topping:
1/3 cup shredded coconut
Several drops of green food coloring
1. Place the coconut in a small bowl with several drops of food
coloring and stir until the coconut turns green.
2. Garnish the pie with coconut.
3. Refrigerate the pie.
Dennis Weaver is the founder and president of The Prepared Pantry
and has written several books on baking and writes columns and
articles for several sites. The Prepared Pantry sells baking
ingredients, baking mixes, and kitchen tools.
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