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Holiday Chocolate-Mint Pie

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“This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it. From Pillsbury.”
READY IN:
6hrs
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 1 pillsbury pet-ritz frozen deep dish pie shell
  • 295.73 ml milk
  • 113 g box chocolate pudding mix, mix (not instant)
  • 236.59 ml semi-sweet chocolate chips
  • 118.29 ml milk
  • 20 large marshmallows
  • 236.59 ml whipping cream
  • 2.46 ml peppermint extract
  • 88.74 ml crushed crushed red green and white hard peppermint candies

Directions

  1. Heat oven to 400°F Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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