Mint Ice Cream Pie
Heidi Osborn grew up in Crystal and her husband Dan Osborn grew up in Shoreview. The couple met in Kentucky in the region called Appalachia in 1984, when she was leader of a group
visiting there, and Dan was “planting” or starting a new church in Hazard, Ky.
The couple married four years later and have four children – Rachel, 22, Caleb, 20, Josh, a senior at Princeton High School (PHS), and Hannah, a PHS junior. Rachel is a teacher in Deerfield, Ill., and Caleb is attending Bethel University.
Heidi works part-time for Pediatric Home Service as a private-duty nurse who helps medically-fragile children. Dan is the chaplain at Elim Care & Rehab Center in Princeton. He completes a temporary job at the end of this month as interim pastor at First Congregational United Church of Christ in Princeton.
Heidi lists her interests as her husband, reading, cooking, baking, making homemade greeting cards and camping. Dan enjoys backpacking, hiking, canoeing, camping and bicycling with the family. Heidi recalls one memorable backpacking/camping trip, nearly five years ago in the Bighorn Mountains of Wyoming, where the family backpacked for close to five days, camping along the way. Coyotes howled near their campsite and a thunderstorm shook the ground below their tent on their first night.
Heidi’s recipe makes two pies.
MINT ICE CREAM PIE
1 pkg. chocolate cake mix without pudding
3/4 cup ready-to-serve chocolate frosting
3/4 cup water
1/4 cup oil
Blend ingredients and beat on high speed for two minutes. Pour into two nine-inch greased pie tins. Do not spread batter up the sides. Bake at 350 degrees for 25 minutes, making sure it cooks completely. Baked batter will collapse to form the crust for the pie.
1 1/2 qts. chocolate mint ice cream
Chocolate bar to make garnish
Blend the ice cream until soft. Then spread over the crust. Freeze two hours. Cut chocolate curls from chocolate bar using vegetable peeler and sprinkle curls over top of the ice cream.
Option: peppermint stick ice cream