Mint Cream Pie
Fresh and light -a perfect summer dessert
Ingredients
- 3 3/4 cup bite size shredded rice biscuits
- 1/4 cup sugar
- 1/2 cup soft butter
- 2 tsp hot water
Mint Cream Filling
- 3 cups milk
- 3 tbsp finely chopped fresh mint
- 3/4 cup sugar
- 5 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 1 tbsp butter
- few drops of blue food coloring if desired
Instructions
Crust
- Crush cereal in a plastic bag using a pie roller. Combine shredded cereal and sugar. Add butter and water until uniform.
- With back of spoon pack crumbs firmly and evenly along bottom and sides of a 9” pie pan. Refrigerate 1 hour.
Mint Cream Filling
- Scald 1.5 cups milk. Stir in mint leaves. Steep 1 minute. Strain. Pour back in pan. Add enough milk to make 3 cups and heat until bubbles form at the edges.
- Mix sugar, cornstarch, and salt together in a small bowl.
- Add sugar, cornstarch, and salt mixture to the hot milk, a little at a time, stirring until thick enough to coat the back of the spoon.
- Remove saucepan from heat, and stir tin vanilla and butter. Pour into shell and chill at least 30 minutes. Top with whipped cream and sprigs of mint.
Notes
I don't add the food coloring - but it does make for a pretty showing!