1. Preheat Oven

   Preheat the oven to 375F.

   Connect Oven
2. Prepare Crust

   Grease 9-inch deep-dish pie plate. Combine crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. Bake for 8 minutes. Cool completely on wire rack.

   • 1 1/4 cups , crumbs of approx. 8 crackers Chocolate Graham Cracker
   • 2 Tbsp Granulated Sugar
   • 1/3 cup , melted Butter
3. Prepare Filling

   Place gelatin in small bowl; stir in water. Let soften for 1 minute. Heat evaporated milk and softened gelatin in small saucepan over medium heat, stirring constantly with whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into medium bowl. Refrigerate uncovered for 30 minutes, stirring occasionally, until cool to touch.

   • 7 g , 1 envelope Gelatin
   • 2 Tbsp , boiling Water
   • 1 cup NESTLÉ® CARNATION® Evaporated Milk 12 oz
   • 1 cup , 6 oz. NESTLÉ® TOLL HOUSE® Premier White Morsels
   • 1/2 tsp Peppermint Extract
4. Assemble Pie

   Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup candies over bottom of crust. Pour filling over pie crust. Refrigerate for 2 hours or until set.

   • 1/2 lb , thawed, divided Frozen Whipped Topping
   • 1/2 cup , coarsely chopped, divided Hard Peppermint Candy
5. Serve

   Spread remaining whipped topping over center of filling. Sprinkle with remaining 1/4 cup candies. Serve immediately.

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	Amount per serving	Daily value percentage
Calories	480 kcal
Total Fat	26 g	33%
Total Saturated Fat	18 g	90%
Unsaturated Fat	8 g
Cholesterol	35 mg	12%
Low Sodium	130 mg	6%
Total Carbohydrate	54 g	20%
Fiber Total Dietary	0 g	2%
Sugars Total	44 g
Protein	6 g	12%
Vitamin C	1 mg	0%
Calcium Ca	173 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	0.5 mg	4%
Vitamin D	0.6 µg	4%
Potassium K	260 mg	6%
Vitamin E	0.8 mg	6%
B-Vitamins
Thiamin	0.1 mg	6%
Riboflavin	0.2 mg	20%
Niacin	0.6 mg	4%
Pantothenic Acid	0.5 mg	10%
Folate (B9)	8 µg	2%
Vitamin B-12	0.3 µg	15%

By Innit Culinary Team