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Cool Mint Pinwheel Pie




Source of Recipe


Internet


List of Ingredients




1/2 package (15 ounces) refrigerated pie crust (one crust)
3 bars (1.5 ounces each) milk chocolate
1 package (8 ounces) cream cheese, softened
1 container (12 ounces) frozen whipped topping, thawed, divided
1/2 cup milk
1/2 teaspoon peppermint extract
Green food coloring (optional)
1 package (3.3 ounces) white chocolate instant pudding and pie filling


1. Preheat oven to 425°F. Place pie crust in deep dish die dlate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown. Cool completely.

2. Break into small pieces and place in small micro-bowl. Microwave, uncovered, on HIGH 1 minute, stirring after each 10 second interval until chocolate is melted and smooth. Do not overheat. Spread half of the chocolate over bottom and sides of prepared crust; set aside.

3. Pour remaining chocolate onto parchment paper; immediately spread into a 6-inch circle. Place parchment on chilled platter 1-2 minutes, or until chocolate is firm and surface is dry to the touch. (Or, place chocolate on cutting board and refrigerate 15 minutes.) Do not allow chocolate to cool too long or it will crack when cut. Remove parchment from platter and place on cutting board. Using a crinkle cutter, cut chocolate circle into 12 even wedges but do not remove from parchment. Continue chilling on platter until chocolate is set.

4. In a bowl, microwave cream cheese on HIGH 30 seconds until softened; whisk until smooth. Fill decorator with 1 cup of the whipped topping; set aside for garnish. Add remaining whipped topping, milk, peppermint extract and food coloring to bowl; whisk until smooth. Add pudding mix and whisk vigorously until mixture is blended and very thick. Immediately spoon filling into crust; spread evenly.

5. Pipe 12 rosettes around edge of pie. To remove chocolate from parchment, slide a large spreader between chocolate and parchment, gently separating triangles. Place one triangle, with point toward center, against each rosette, forming a pinwheel pattern. For a colder serving temperature and easier slicing, chill 30 minutes. Serve

Yield: 12 servings


Recipe