Chocolate Pudding-Peppermint Pie

ShowHide

box Pillsbury™ refrigerated pie crusts, softened as directed on box

box (5 oz) cook-and-serve chocolate pudding and pie filling mix (not instant)

1 1/2

cups miniature marshmallows

peppermint candies, finely crushed

Peppermint candies, if desired for garnish

Hide Images

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.

ShowHide

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.

ShowHide

Nutrition Information

No nutrition information available for this recipe