Holiday Chocolate-Mint Pie


  • 1 Pillsbury™ Pet•Ritz™ frozen deep dish pie crust (from 12-oz package)
  • 1 1/4 cups milk
  • 1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1 cup semisweet chocolate chips (6 oz)
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup whipping cream
  • 1/2 teaspoon peppermint extract
  • 6 tablespoons crushed hard round peppermint candies


1 _ Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 30 minutes.

2 _ Meanwhile, in 2-quart saucepan, stir together 11/4 cups milk and the 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 the 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 with electric mixer 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.