Holiday Chocolate-Mint Pie

• 1 pillsbury pet-ritz frozen deep dish pie shell
• 1 14 cups milk
• 1 (113 g) box chocolate pudding mix, mix (not instant)
• 1 cup semi-sweet chocolate chips
• 12 cup milk
• 20 large marshmallows
• 1 cup whipping cream
• 12 teaspoon peppermint extract
• 6 tablespoons crushed crushed red green and white hard peppermint candies

1. Heat oven to 400F Bake pie crust as directed on package for One-Crust Baked Pie Shell.
2. Cool completely, about 30 minutes.
3. Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box.
4. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted.
5. Set aside.
6. In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted.
7. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
8. In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff.
9. Gently stir in marshmallow mixture.
10. Gently stir in 1/4 cup of the crushed candies.
11. Spread chocolate mixture in cooled shell; top with whipped cream mixture.
12. Refrigerate until set, about 4 hours.
13. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top.
14. Store covered in refrigerator.

dish pie shell, milk, chocolate pudding, semisweet chocolate chips, milk, marshmallows, whipping cream, peppermint

Taken from www.food.com/recipe/holiday-chocolate-mint-pie-335867 (may not work)