Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 tablespoons water
MINT CREAM TOPPING
1 teaspoon unflavored gelatin
1/2 cup sugar
1 cup whipping cream
1. Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
3. Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie. Makes 8 servings.
MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.
When I make this pie I use a chocolate cookie pie crust instead and this pie is a HUGE hit everytime I make it. It has the perfect amount of mint flavor and the texture is spot on. This is a holiday staple for us now. Thanks Hershey's.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!