Holiday Chocolate-Mint Pie

Found on Pillsbury

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:

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

High Altitude (3500-6500 ft):

No change.