Chocolate Pudding-Peppermint Pie
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By
Arlene Cummings
Created Jun 20, 2011
This pretty pie is so simple to make the kids can help decorate it with the marshmallows and crushed peppermint!
Chocolate Pudding-Peppermint Pie
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- Prep Time 25 min
- Total 2 hr 30 min
- Ingredients 5
- Servings 8
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 box (5 oz) cook-and-serve chocolate pudding and pie filling mix (not instant)
- 1 1/2 cups miniature marshmallows
- 7 peppermint candies, finely crushed
- Peppermint candies, if desired for garnish
Instructions
-
Step1Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
-
Step2While shell is cooling, make pudding according to package directions. Pour hot pudding into cooled baked shell. Let stand 2 minutes or until slightly set. Gently sprinkle marshmallows over top of pudding; sprinkle with crushed candies.
-
Step3Cover pie with foil, tenting foil slightly to prevent marshmallows from sticking. Cool 15 minutes then refrigerate at least 2 hours or until chilled. Decorate center of pie with 2 or 3 whole peppermints before serving, if desired.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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