Holiday Chocolate-Mint Pie |
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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 8 |
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This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it. From Pillsbury. Ingredients:
1 pillsbury pet-ritz frozen deep dish pie shell |
1 1/4 cups milk |
1 (113 g) box chocolate pudding mix, mix (not instant) |
1 cup semi-sweet chocolate chips |
1/2 cup milk |
20 large marshmallows |
1 cup whipping cream |
1/2 teaspoon peppermint extract |
6 tablespoons crushed crushed red green and white hard peppermint candies |
Directions:
1. Heat oven to 400°F Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
3. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
4. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
5. Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.
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