The holidays aren't complete without at least one mug of hot chocolate—and now, we couldn't go without a slice of peppermint hot chocolate slab pie, either! Fill your crowd-size pie with a rich, decadent filling of peppermint-infused chocolate pudding, then top with a fluffy marshmallow whipped topping and crushed peppermint candies. Every bite tastes just like a sip of your favorite cozy Christmastime drink (bonus points if you serve hot chocolate WITH this pie!).
More About This Recipe
- No need for a crowd-size pie? We have an equally delicious Hot Chocolate Pie recipe you can make instead.
Peppermint Hot Chocolate Slab Pie
- Prep Time 35 min
- Total 4 hr 5 min
- Ingredients 8
- Servings 16
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 3 1/2 cups milk
- 2 boxes (3.4 oz each) Jell-O® Cook & Serve chocolate-flavor pudding & pie filling mix (not instant)
- 1 cup semisweet chocolate chips
- 1/8 teaspoon peppermint extract
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed (3 cups)
- 1 jar (7 oz) marshmallow creme
- 8 crushed peppermint candies (1/4 cup), if desired
Instructions
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Step1Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
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Step2Fit crust into ungreased 15x10x1-inch pan, pressing firmly into bottom, corners and sides. Fold extra crust underneath and slightly on top of pan; flute edges. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown and completely baked. Remove to cooling rack; cool 10 minutes.
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Step3In 4-quart heavy saucepan, cook milk and pudding mix over medium heat 8 to 12 minutes, stirring constantly, until mixture comes to a full boil. Remove from heat. Add chocolate chips and peppermint extract; stir until chips are melted and smooth. Let stand 5 minutes.
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Step4Pour chocolate pudding mixture into crust-lined pan; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
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Step5When ready to serve, remove plastic wrap from filling. In large bowl, beat whipped topping and marshmallow creme with electric mixer on medium speed until well blended and smooth. Spread on top of pudding layer. Top with peppermint candies. Cut into 4 rows by 4 rows to serve. Store loosely covered in refrigerator.
Nutrition
310
Calories
13g
Total Fat
3g
Protein
46g
Total Carbohydrate
24g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 36%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 230mg
- 9%
- Potassium
- 115mg
- 3%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 24g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
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