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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


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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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