Holiday Chocolate-Mint Pie

This gorgeous pie is a snap to prepare - simply bake the crust, fill it and chill it. ...MORE + LESS -

1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts

2 cups (500 mL) milk

1 pkg (170 g) (6 serving size) chocolate pudding and pie filling

1 cup (250 mL) semi-sweet chocolate chip pieces

1/2 cup (125 mL) milk

20 large marshmallows

1 cup (250 mL) whipping cream

1/2 tsp (2 mL) peppermint extract

1/3 cup (75 mL) crushed red, green and white hard peppermint candies

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1

Heat oven to 400°F (200°C). Prepare pie crust according to package directions for One Crust Pie using 9" (23 cm) pie plate.
2

Bake pie crust as directed on package for One Crust Baked Pie Shell. Cool completely, about 30 minutes.
3

Meanwhile, in 2-qt (2 L) saucepan, stir together 2 cups (500 mL) 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. Stir occasionally.
4

In 3-qt (3 L) saucepan, heat 1/2 cup (125 mL) milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 10 to 15 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
5

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 (50 mL) of the crushed candies
6

Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining crushed candies on top. Store covered in refrigerator