Holiday Chocolate-Mint Pie

Directions

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