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Ingredientes
- 1 x baked 9 inch pie crust, cooled or possibly 9 inch (9-oz) extra serving size
- Â Â graham cracker
- Â Â crumb crust
- 1/2 c. cocoa
- 1Â 1/4 c. sugar
- 1/3 c. cornstarch
- 1/4 tsp salt
- 2Â 3/4 c. lowfat milk
- 3 Tbsp. butter or possibly margarine
- 1Â 1/2 tsp vanilla extract
- 1Â 1/2 c. frzn non-dairy whipped topping, thawed
- Â Â About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
- 6 dsh green food color
Direcciones
- Prepare crust:Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir lowfat milk into dry ingredients. Cook over medium-low heat, stirring constantly till mix comes to full rolling boil. Boil and stir one minute. Remove from heat.
- Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cold. Chill 6 hrs.
- Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if you like. Spread pie with peppermint topping. Serve immediately; 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 227 | |
| Calories from Fat 55 | 24% |
| Total Fat 6.26g | 8% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 139mg | 6% |
| Potassium 120mg | 3% |
| Total Carbs 39.51g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 31.85g | 21% |
| Protein 3.64g | 6% |
