Serves: 8
Total Calories: 370
1. In large bowl toss together cookie crumbs, margarine or butter and pecans. Press onto bottom and sides of 9-inch pie plate. Refrigerate while preparing filling.
2. In small saucepan combine sugar, gelatin and salt. Stir in milk and chocolate. Cook and stir over low heat until gelatin dissolves and chocolate melts.
3. Gradually stir about half of hot mixture into yolks. Return all to saucepan. Bring to gentle boil. Gently boil for 1 minute, stirring frequently. Remove from heat. Stir in extract. Refrigerate until partially set.
4. Fold half of whipped topping into chocolate mixture. Spoon into pie crust. Gently spread remaining whipped topping over pie. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.
This Carolina Mint-Chocolate Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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