Peppermint-Mallow Chocolate Cream Pie

• Baking & Spices

  • 1 cup Chocolate chips, semisweet
  • 1/2 tsp Peppermint extract

• Bread & Baked Goods

  • 1 Pillsbury pet-ritz frozen deep dish pie crust

• Dairy

  • 1 3/4 cups Milk
  • 1 cup Whipping cream

• Desserts

  • 20 Marshmallows, large
  • 6 tbsp Peppermint candies, red green and white hard

• Other

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

Found on pillsbury.com

Description

Ingredients

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