Ingredients:
Six drops of green food color (optional)
3 tablespoons butter or margarine
About 18 small peppermint patties (1-1/2 inches in diameter), divided
1-1/2 cup frozen non-dairy whipped topping, thawed
1-1/4 cups sugar
1/2 cup baking cocoa
1/4 teaspoon salt
1/3 cup cornstarch
2-3/4 cups milk
1-1/2 teaspoons vanilla extract
1 baked 9-inch pie crust, cooled, or 9-inch (9 oz.) extra serving size graham cracker crumb crust
Directions:
Prepare crust.
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low 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 six hours or until firm.
Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut nine peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies; fold into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately. Cover; refrigerate leftover pie.
Recipe makes ten servings.
