Chocolate Pudding-Peppermint Pie

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  • 25 min prep time
  • 2 hr 30 min total time
  • 5 ingredients
  • 8 servings


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


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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