Minty Irish Chocolate Cream Pie


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York Peppermint Patties give this a pie a crisp, minty flavor. If you use the green food coloring, it's a great recipe for St. Patrick's Day.

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  • 9-inch pie crust, baked and cooled or 1 9 oz. pkg. graham cracker crumb crust
  • 1 1/4 C. sugar
  • 1/2 C. Hershey's Cocoa
  • 1/3 C. cornstarch
  • 1/4 tsp. salt
  • 2 3/4 C. milk
  • 3 Tbs. butter or margarine
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 C. frozen whipped topping, thawed
  • 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
  • 6 drops green food color (optional)

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Prepare crust, if desired. 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.

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.

Yield: 10 servings

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