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-

By Pillsbury Kitchens

Updated September 23, 2019

Make with

Pillsbury Pie Crust

Ingredients

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

3 1/2

cups milk

boxes (3.4 oz each) Jell-O® Cook & Serve chocolate-flavor pudding & pie filling mix (not instant)

cup semisweet chocolate chips

1/8

teaspoon peppermint extract

container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)

jar (7 oz) marshmallow creme

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.