Shamrock Shake Pie Food

SHAMROCK SHAKE PIE

Steps:

• In a large bowl, mix together the pudding mixes and the milk until well combined. Then add the cool whip, the mint extract, and the green food coloring.
• Pour the mixture into a premade pie crust. Refrigerate until completely set, about four hours or overnight.
• Serve a with whip cream and a cherry.

SHAMROCK SHAKES

Steps:

• Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
• Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.

SHAMROCK PIE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.