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1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 cup (1/2 pt.)cold whipping cream
1 teaspoon vanilla extract
1 baked 8-inch or 9-inch pie crust
MINT CREAM TOPPING
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.
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