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Chocolate Pudding-Peppermint Pie

Chocolate Pudding-Peppermint Pie
  • Prep 25 min
  • Total 2 hr 30 min
  • Ingredients 5
  • Servings 8
This pretty pie is so simple to make the kids can help decorate it with the marshmallows and crushed peppermint!
By Arlene Cummings
Created June 20, 2011
Make With
Make With
Pillsbury Pie Crust


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 box (5 oz) cook-and-serve chocolate pudding and pie filling mix (not instant)
  • 1 1/2 cups miniature marshmallows
  • 7 peppermint candies, finely crushed
  • Peppermint candies, if desired for garnish


  • 1
    Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
  • 2
    While shell is cooling, make pudding according to package directions. Pour hot pudding into cooled baked shell. Let stand 2 minutes or until slightly set. Gently sprinkle marshmallows over top of pudding; sprinkle with crushed candies.
  • 3
    Cover pie with foil, tenting foil slightly to prevent marshmallows from sticking. Cool 15 minutes then refrigerate at least 2 hours or until chilled. Decorate center of pie with 2 or 3 whole peppermints before serving, if desired.

  • Marshmallows will melt slightly on hot pudding but shouldn’t sink.
  • It’s important the foil not touch the marshmallows as the pie cools; they will stick to it.

No nutrition information available for this recipe
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