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Minty Irish Chocolate Cream Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories470
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium250 mg10% DV
Total Carbohydrates78 g26% DV
Dietary Fiber3.0 g12% DV
Sugars55 g
Protein6 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron15% DV
  Amount Per Serving % DV *
Calories470
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium250 mg10% DV
Total Carbohydrates78 g26% DV
Dietary Fiber3.0 g12% DV
Sugars55 g
Protein6 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron15% DV
  • 1/3 cup cornstarch
  • 1-1/2 cups frozen whipped topping , thawed
  • 1/4 teaspoon salt
  • 2-3/4 cups milk
  • 3 tablespoons butter or margarine
  • 6 drops green food color (optional)
  • 18 YORK Peppermint Patties small (1-1/2 inch) , divided
  • 9-inch pie crust , baked and cooled OR 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
  • 1/2 cup HERSHEY'S Cocoa
  • 1-1/4 cups sugar
  • 1-1/2 teaspoons vanilla extract

Directions

  • 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. Makes 8 servings.

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