Peppermint-Mallow Chocolate Cream Pie

• 1 frozen deep dish pie crust
• 1 1/4 cups milk
• 1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
• 1 cup semisweet chocolate chips
• 1/2 cup milk
• 20 large marshmallows
• 1 cup whipping cream
• 1/2 teaspoon peppermint extract
• 6 tablespoons crushed red, green and white hard peppermint candies

Steps:

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.

Recipe and Photo credit:tablespoon / CC BY-NC-ND