Mint Chocolate Silk Pie

As you can see, I am all about presentation. I love to bake and make things "pretty". If you ever ask Jensen what his favorite thing is his mother makes he will tell you two things more than likely... Enchiladas or Andes Mint Pie which is what I seem to call it. I got the recipe a number of years ago from Pampered Chef. It has turned into one of the main desserts here at our home.

Chocolate Silk Pie

Ingredients

• 1 refrigerated pie crust (from 15-ounce package), softened according to package directions or 1 homemade pie crust
• 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
• 3/4 cup Milk
• 1 package (4.67 ounces) crème de menthe chocolate candies, unwrapped, divided (about 28 candies)
• 1 package (3.9 ounces) chocolate instant pudding and pie filling
• 1 container (12 ounces) frozen light whipped toppiong, thawed, divided

Directions

1. Preheat oven to 425'.
2. Gently unfold one crust onto lightly floured surface and roll into a 12-inch circle.
3. Place into a deep dish pie plate, pressing into bottom and up sides.
4. Prick bottom and sides of crust.
5. Bake for 10-12 minutes or until light golden brown.
6. Cool completely.
7. Place cream cheese into a bowl.
8. Stir until thick and smooth.
9. Gradually add milk, whisking until smooth.
10. Set aside eight candies for garnish.
11. Place remaining candies into a small microwaveable bowl and microwave, uncovered, on high 40-60 seconds or until melted and smooth, stirring after each 20-second interval. Do not overheat.
12. Add melted candies to cream cheese mixture; whisk until blended.
13. Add pudding mix to cream cheese mixture; whisk until smooth (mixture will be very thick).
14. Reserve 1 cup of the whipped topping; set aside.
15. Fold remaining whipped topping into pudding mixture; stir until well blended.
16. Immediately spoon filling into crust; spread evenly.
17. Grate two fo the reserved candies over the center of the pie.
18. With a piping bag or equivalent; pipe reserved topping around edge of pie.
19. Cut remaining candies in half; garnish edge of pie.
20. Refrigerate at least 30 minutes or until ready to serve.

Yeild: 12 servings