Chocolate Pudding-Peppermint Pie

  • Prep 25 min
  • Total 2 hr 30 min
  • Ingredients 5
  • Servings 8

Ingredients

Steps

  • 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
© 2024 ®/TM General Mills All Rights Reserved