Ingredients

8 Servings

Dairy & Eggs

  • Butter 1/3 cup

  • NESTLÉ® CARNATION® Evaporated Milk, 12 oz 1 can

Dry Goods

  • Gelatin 7 g

Packaged Products

  • Hard Peppermint Candy 1/2 cup

  • Chocolate Graham Cracker 1 1/4 cups

Baking Products

  • NESTLÉ® TOLL HOUSE® Premier White Morsels 1 cup

  • Peppermint Extract 1/2 tsp

  • Granulated Sugar 2 Tbsp

Frozen Products

  • Frozen Whipped Topping 1/2 lb

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

  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.

Nutrition

  Amount per
serving
Daily value percentage
Calories 490 kcal  
Total Fat 27 g 34%
Total Saturated Fat 18 g 92%
Unsaturated Fat 9 g  
Cholesterol 40 mg 13%
Low Sodium 140 mg 6%
Total Carbohydrate 55 g 20%
Fiber Total Dietary 0 g 2%
Sugars Total 46 g  
Protein 7 g 14%
Vitamin C 1 mg 2%
Calcium Ca 202 mg 15%
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By Innit Culinary Team