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Quick and Easy

Minty Irish Chocolate Cream Pie

Details

Timing
Timing
Total:
Bake:
9 Min.
Prep:
15 Min.
Skill Level:
Intermediate
Yields:
1 pie

Make a chocolaty, minty dessert for the whole family this spring. This minty Irish chocolate cream pie recipe features an indulgent chocolate base of classic cream pie flavored with rich HERSHEY'S Cocoa. Plus, a festively green and minty whipped topping and generous chunks of refreshing YORK Peppermint Patties. Sweet and minty! Serve this Minty Irish Chocolate Cream Pie at your next St. Patrick's Day party as the perfect green dessert.

Now it's time to make this Chocolate Peppermint Pattie Fudge for another decadent mint and chocolate treat.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
9 minutes
COOK TIME
13 minutes
Cool Time
1 hour
Chill Time
6 hours

Ingredients

  • 1
    9-inch pie crust, baked and cooled or 1 extra serving-size packaged graham cracker crumb crust (9 oz)
  • 1-1/4 cups
    sugar
  • 1/2 cup
  • 1/3 cup
    cornstarch
  • 1/4 tsp
    salt
  • 2-3/4 cups
    milk
  • 3 Tbsps
    butter or margarine
  • 1-1/2 tsps
    vanilla extract
  • 18
    YORK Peppermint Patties small (1-1/2 inch), divided
  • 1-1/2 cups
    frozen whipped topping, thawed
  • 6 drops
    green food color (optional)
READY TO MAKE THIS?

Directions

Equipment Needed 
saucepan Saucepan
stovetop Stovetop
measuring cups Measuring Cups
wooden spoons Wooden Spoons
plastic wrap Plastic Wrap
refrigerator Refrigerator
cutting board Cutting Board
rubber scraper Rubber Scraper
1

Prepare crust, if desired.

2

Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into prepared crust; carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm.

3

Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie.

Additional questions?