Holiday Chocolate-Mint Pie

1. 1

   Heat oven to 400F Bake pie crust as directed on package for One-Crust Baked Pie Shell.

2. 2

   Cool completely, about 30 minutes.

3. 3

   Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box.

4. 4

   Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted.

5. 5

   Set aside.

6. 6

   In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted.

7. 7

   Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

8. 8

   In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff.

9. 9

   Gently stir in marshmallow mixture.

10. 10

    Gently stir in 1/4 cup of the crushed candies.

11. 11

    Spread chocolate mixture in cooled shell; top with whipped cream mixture.

12. 12

    Refrigerate until set, about 4 hours.

13. 13

    Just before serving, sprinkle remaining 2 tablespoons crushed candies on top.

14. 14

    Store covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.