Ingredients

1 baked 9-inch pie crust, cooled, or 1 9-inch extra serving size graham cracker crumb crust
1/2 cup Hershey's Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
2 3/4 cups milk
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1 1/2 cups frozen non-dairy whipped topping, thawed
About 18 small York Peppermint Patties (1 1/2-inches in diameter), divided
6 drops green food coloring

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 6 hours or until firm.

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; fold into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately. Cover; refrigerate leftover pie. Serves 10.

Each serving contains 440 calories, 7g protein, 14g fat, 71g carb, 250mg sodium, 15mg cholesterol.