In honor of St. Patrick's Day, today's post features two of my favorite things that are Irish: actress Maureen O'Hara (still kicking' at 93!) and Shamrock Chiffon Pie. First photo shows this stunningly gorgeous raven-haired thespian with director David Swift and Walt Disney during filming of "The Parent Trap" (1961). Below, she gives co-star Hayley Mills a hug in a scene from the same movie. Born in Ireland, O'Hara came to Hollywood in 1939 for "The Hunchback of Notre Dame." She became a naturalized U.S. Citizen seven years later. What an import!
When my family lived in San Diego, my mom used to shop at the local Food Basket grocery store in Lemon Grove. As a promotion, the store gave recipe cards from Mary Morgan, who was a Betty Crocker knock-off. I don't know squat about Mary, but I know that a number of her recipes were childhood favorites. They may not have been the most nutritious meals, but boy did they taste good. Shamrock Chiffon Pie holds many a fond memory for me; it made the annual suffering of corn beef and cabbage worth it! Here's the recipe, copied from the original card:
Shamrock Chiffon Pie
In Leprechaun language, here's a dessert to do St. Patrick proud, and sure and begorra, it is good! Our Shamrock Creme Chiffon, a light froth of a refrigerator dessert with a flavor lilt as Irish as the field of shamrocks from which it gets its name, makes a delightful finish for any March meal. Piled into a chocolate cookie crumb crust, the rich pastel green filling is high and handsome! To make it more picture-pretty, sprinkle a "shamrock" of chocolate curls over the top!
For the crust you'll need:
1 cup chocolate cookie crumbs, crushed fine (16-2.5" plain chocolate wafer cookies)
1/4 cup melted butter
Blend until moist, then pat the mixture into an 8" square pan. Chill while ingredients for filling are blended, in the top of a double boiler or small saucepan soften:
1 envelope unflavored gelatin.
in
1/2 cup cold water
Allow to stand 5 minutes, then add
1/2 cup sugar
1/4 teaspoon salt
Place over hot water, on medium heat, and stir until all ingredients blend and gelatin dissolves completely. Remove from heat and stir in
5 tablespoons green creme de menthe
1 cup heavy cream (you'll need most of 2 half pints in all)
1 or 2 drops green food coloring
Pour into the small bowl of mixer and place in refrigerator to chill. When mixture becomes firm, remove from refrigerator and beat on low speed of mixer to break up the gelatin mixture. Now blend in another
2/3 cup heavy cream
Set mixer speed on high and continue beating until mixture becomes very light and fills the bowl to the top. Pour over the chilled crumb crust. Top with a shamrock design made of chocolate curls grated from
1 — 1 ounce square unsweetened chocolate
Return to refrigerator and chill until firm. Cut in squares to serve. Makes 9 portions.
Let me know how you like it!
See more Daveland photos from my collection on my main website.
It sounds great!
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