Mint Chocolate Cream Pie

Every time I’ve made my chocolate cream pie, guests leave happy with the written recipe in hand. The last time I made it, I decided to add peppermint extract and chopped Andes® mints. The chocolate filling is a cross between thick chocolate pudding and smooth custard. The top is covered with fresh whipped cream and, when chilled properly, the pie slices easily and neatly. If I’m going to use the word “addictive” to describe any recipe in this cookbook, it’s this mint chocolate pie.