Makes 6 to 9 servings
Make a minty dessert for the whole family this spring. HERSHEY’S Cocoa forms the rich and indulgent chocolate base for this Irish cream pie. Top the entire pie with a green whipped topping full of pieces of YORK Peppermint Patties for a fresh and sweet combination.
1 9-inch pie crust, baked and cooled or 1 extra serving-size packaged graham cracker crumb crust (9-oz.)
1 1/4 cups sugar
1/2 cup HERSHEY’S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
2 3/4 cups milk
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
18 YORK Peppermint Patties small (1-1/2 inch) , divided
1 1/2 cups frozen whipped topping, thawed
6 drops green food color (optional)
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.
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