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Peppermint-Fudge Pie

(97)

9 reviews

25 min prep time
2 hr 10 min total time
10 ingredients
8 servings

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Think thin mints and you've got this creamy pie, with double-chocolate pudding layered with peppermint cream.

Ingredients

1: Pillsbury™ refrigerated pie crust, softened as directed on box

2: cups milk

1: box (4-serving size) chocolate pudding and pie filling mix (not instant)

1/2: cup semisweet chocolate chips

1: package (8 oz) cream cheese, softened

1/2: cup powdered sugar

1: teaspoon peppermint extract

2: drops red or green food color

2: cups frozen (thawed) whipped topping

: Shaved chocolate, if desired

Steps

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
3 In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
4 Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2 Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
3 In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
4 Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

Expert Tips

By placing a sheet of plastic wrap directly on the surface of the pudding you prevent a "skin" (thicker layer) from forming.

Use green food color for the peppermint layer for a St. Patrick's Day dessert. Decorate with small candy shamrocks.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 14g 68% Trans Fat 0g
Cholesterol: 40mg; 13%
Sodium: 310mg; 13%
Total Carbohydrate: 46g; 15%
Dietary Fiber 1g 6% Sugars 28g
Protein: 5g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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