Peppermint-Mallow Chocolate Cream Pie
Description
This gorgeous pie sounds intimidating to make, but just take it step by step and it is truly easy. It has a mild mint flavor that goes well with the chocolate pudding and the whipped cream topping all on top of a baked pie crust.
Ingredients
1 frozen deep dish pie crust
1 1/4 c. milk
4 serving size box chocolate pudding and pie filling mix (NOT instant)
1 c. semi-sweet chocolate chips
1/2 c. milk
20 large marshmallows
1 c. whipping cream
1/2 t. peppermint extract
6 T. crushed red and white or green and white hard peppermint candies
Directions
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Preheat oven to 400 degrees.
Chill a medium bowl for later use.
Bake pie crust according to package directions for a 1 crust baked pie shell. Cool completely, about 30 minutes.
While crust is baking, in a 2 quart saucepan, stir together 1 1/4 c. milk and pudding mix; cook over medium heat according to directions on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
In a 3 quart saucepan, heat 1/2 c. milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30-45 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In the chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 4 T. crushed candies.
Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours.
Just before serving, garnish with remaining 2 T. crushed candies.
Store covered in refrigerator.
8 servings.