Minty Irish Chocolate Cream Pie

Name: Minty Irish Chocolate Cream Pie Recipe | Hersheyland
Prep time: 15 min
Cook time: 13 min
Total time: 480 min
Yield: 1 pie
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 HERSHEY'S Cocoa; 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)

Skill Level: Intermediate

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

Yields:: 1 pie

Prep:: 15 Min.
Bake:: 9 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

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

HERSHEY'S Cocoa
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?

You'll Need 

Saucepan

Stovetop

Measuring Cups

Wooden Spoons

Plastic Wrap

Refrigerator

Cutting Board

Rubber Scraper

Directions

Prepare crust, if desired.

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.

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.

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