Holiday Chocolate-Mint Pie

This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it.

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  • prep time 60 min
  • total time 5 hr 0 min
  • ingredients 9
  • servings 8
 

Ingredients

1
Pillsbury™ Pet-Ritz® frozen deep dish pie crust
1 1/4
cups milk
1
box (4-serving size) chocolate pudding and pie filling mix (not instant)
1
cup semisweet chocolate chips
1/2
cup milk
20
large marshmallows
1
cup whipping cream
1/2
teaspoon peppermint extract
6
tablespoons crushed red, green and white hard peppermint candies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
  • 3 In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • 4 In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
  • 5 Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
  • 1 Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
  • 3 In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • 4 In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
  • 5 Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Squeeze chocolate-flavor syrup in a zigzag pattern on serving plates; top with slice of pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
200mg
200%;
Total Carbohydrate
71g
71%
(Dietary Fiber
2g
2%
  Sugars
52g
52%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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