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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.
This is a very good, very easy pie to make. I cheated and used a pre-made chocolate crumb crust...made it even better. A squirt of Hershey's syrup across the top really made for a good presentation. I'll make again & again. Thanks for the recipe!
It would be great for summer desert.
I've made this before using after-dinner mints instead. Always a favorite.
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