Peppermint-Fudge Pie

Think thin mints and you've got this creamy pie, with double-chocolate pudding layered with peppermint cream.

Peppermint-Fudge Pie

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
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(2)

1

25 minutes

2 hours 10 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 420
  • 24g
    (Saturated Fat 14g, Trans Fat 0g)
  • 40mg
  • 310mg
  • 46g
    (Dietary Fiber 1g, Sugars 27g)
  • 5g
  • Percent Daily Value*
  • 10%
  • 0%
  • 10%
  • 4%
  • Exchanges
  • 5
  • 2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tips

    By placing a sheet of plastic wrap directly on the surface of the pudding you prevent a "skin" (thicker layer) from forming.

  • Use green food color for the peppermint layer for a St. Patrick's Day dessert. Decorate with small candy shamrocks.

Ingredients

  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 2  cups milk
  • 1  box (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1/2  cup semisweet chocolate chips
  • 1  package (8 oz) cream cheese, softened
  • 1/2  cup powdered sugar
  • 1  teaspoon peppermint extract
  • 2  drops red or green food color
  • 2  cups frozen (thawed) whipped topping
  • Shaved chocolate, if desired

Directions

  1. 1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. 2Meanwhile, in 2-quart saucepan, heat milk and pudding mix to a full boil over medium heat, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Place plastic wrap directly over surface of pudding. Refrigerate 45 minutes or just until cooled.
  3. 3In small bowl, beat cream cheese, powdered sugar, peppermint extract and food color with electric mixer on medium speed until smooth. On low speed, gradually beat in 1 cup of the whipped topping until combined. Spread in cooled baked shell.
  4. 4Stir cooled pudding mixture; spread over cream cheese layer. Carefully spread remaining 1 cup whipped topping over pudding layer. Garnish with chocolate shavings. Refrigerate 1 hour or until chilled before serving. Store in refrigerator.

Categories: Course, Desserts, Frozen Desserts, Pies, Cream & Custard Pies, Refrigerated Desserts

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Sunnylynn1
Sunnylynn1 said:

Buy a chocolate pie crust. Use instant pudding. Melt chips in microwave and add to pudding. Subsititue creme de menthe for peppermint extract and food coloring. Follow other directions.

3/16/2011 6:49:37 PM

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