Holiday Chocolate-Mint Pie
1 1/4 cups milk
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
1 cup semisweet chocolate chips
1/2 cup milk
20 large marshmallows
1 cup whipping cream
1/2 teaspoon peppermint extract
6 tablespoons crushed red, green and white peppermint candies
Heat oven to 400 degrees F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
Meanwhile, in a 2-quart saucepan, stir together 1 1/4 cups mild and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
In a 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
In a chilled medium bowl, beat whipping cream and peppermint extract on high until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store in refrigerator.