Print

Chocolate Shamrock Pies Recipe

Chocolate Shamrock Pies Recipe
Print Recipe

★★★★★

4.7 from 23 reviews

Indulge in these whimsical and delicious Chocolate Shamrock Pies, where rich chocolate meets a hint of mint for a delightful treat that’s perfect for a cozy evening or a festive gathering. These pies feature soft chocolate rounds sandwiched with a creamy peppermint-infused filling, topped with festive shamrock sprinkles that add a fun and colorful touch.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk

Filling

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp peppermint extract
  • Green food coloring (a few drops)

Decoration

  • Shamrock-shaped sprinkles

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Cream Butter and Add Wet Ingredients: In a separate bowl, beat the softened unsalted butter until creamy and smooth. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until you achieve a smooth, consistent batter.
  5. Form Pies: Use a spoon to drop the batter onto the prepared baking sheet, forming circles approximately 2 inches in diameter and spaced evenly apart.
  6. Bake: Bake in the preheated oven for 10-12 minutes or until the pies spring back when lightly touched. Remove from oven and allow them to cool completely on a wire rack.
  7. Prepare Filling: In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold in the peppermint extract and a few drops of green food coloring to create a festive mint cream.
  8. Assemble Pies: Spread a generous layer of the mint cream on the flat side of one chocolate pie, then sandwich it with another pie flat side down to form a filled sandwich.
  9. Decorate: Finish by sprinkling shamrock-shaped sprinkles on top of each sandwich pie to add a festive green and whimsical appearance.

Notes

  • Ensure the pies are completely cool before assembling with the filling to prevent the cream from melting.
  • You can adjust the peppermint extract according to your taste preference; start with less and add more if desired.
  • If buttermilk is not available, you can substitute with regular milk plus 1 teaspoon of lemon juice or vinegar to mimic buttermilk.
  • For a dairy-free version, substitute butter with a vegan butter and use coconut cream instead of heavy cream.
  • Store assembled pies in the refrigerator and consume within 2-3 days for optimal freshness.

Nutrition

Keywords: chocolate pies, peppermint filling, shamrock sprinkles, St. Patrick's Day dessert, chocolate sandwich cookies, mint cream filling

Find it online: https://maicook.com/chocolate-shamrock-pies-recipe/