Peppermint-Mallow Chocolate Cream Pie

This gorgeous pie is a snap to prepare when you bake a frozen pie crust, fill it and chill it.

  • prep time 60 min
  • total time 5 hr 0 min
  • ingredients 9
  • servings 8


  • 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



  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

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