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Peppermint Hot Chocolate Slab Pie

peppermint hot chocolate slab pie Dessert
Peppermint Hot Chocolate Slab Pie
  • Prep 35 min
  • Total 4 hr 5 min
  • Ingredients 8
  • Servings 16

The holidays aren't complete without at least one mug of hot chocolate—and now, we couldn't go without a slice of peppermint hot chocolate slab pie, either! Fill your crowd-size pie with a rich, decadent filling of peppermint-infused chocolate pudding, then top with a fluffy marshmallow whipped topping and crushed peppermint candies. Every bite tastes just like a sip of your favorite cozy Christmastime drink (bonus points if you serve hot chocolate WITH this pie!). MORE+ LESS-

Updated September 23, 2019
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3 1/2
cups milk
2
boxes (3.4 oz each) Jell-O® Cook & Serve chocolate-flavor pudding & pie filling mix (not instant)
1
cup semisweet chocolate chips
1/8
teaspoon peppermint extract
1
container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
1
jar (7 oz) marshmallow creme
8
crushed peppermint candies (1/4 cup), if desired

Steps

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  • 1
    Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
  • 2
    Fit crust into ungreased 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top of pan; flute edges. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown and completely baked. Remove to cooling rack; cool 10 minutes.
  • 3
    In 4-quart heavy saucepan, cook milk and pudding mix over medium heat 8 to 12 minutes, stirring constantly, until mixture comes to a full boil. Remove from heat. Add chocolate chips and peppermint extract; stir until chips are melted and smooth. Let stand 5 minutes.
  • 4
    Pour chocolate pudding mixture into crust-lined pan; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
  • 5
    When ready to serve, remove plastic wrap from filling. In large bowl, beat whipped topping and marshmallow creme with electric mixer on medium speed until well blended and smooth. Spread on top of pudding layer. Top with peppermint candies. Cut into 4 rows by 4 rows to serve. Store loosely covered in refrigerator.

Expert Tips

  • Be sure to use cook and serve pudding mix (not instant) for this recipe.
  • Swap peppermint candies for crushed candy canes, if desired.
  • For a little extra hot chocolaty fun, serve pie topped with mini marshmallow bits, which can be found in the baking aisle or the ice cream toppings section of grocery stores.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
230mg
9%
Potassium
115mg
3%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
6%
Sugars
24g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 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; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • No need for a crowd-size pie? We have an equally delicious Hot Chocolate Pie recipe you can make instead.

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