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Quick and Easy

Minty Irish Chocolate Cream Pie


8 hours
Skill Level
1 pie

Make a minty dessert for the whole family this spring. HERSHEY'S Cocoa forms the rich and indulgent chocolate base for this Irish cream pie. Top the entire pie with a green whipped topping full of pieces of YORK Peppermint Patties. It's a fresh and sweet combination.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
9 minutes
13 minutes
Cool Time
1 hour
Chill Time
6 hours


  • 1
    9-inch pie crust, baked and cooled or 1 extra serving-size packaged graham cracker crumb crust (9-oz.)
  • 1-1/4 cups
  • 1/2 cup
    HERSHEY'S Cocoa
  • 1/3 cup
    corn starch
  • 1/4 tsp
  • 2-3/4 cups
  • 3 Tbsps
    butter or margarine
  • 1-1/2 tsps
    vanilla extract
  • 18
    YORK Peppermint Patties small (1-1/2 inch) , divided
  • 1-1/2 cups
    frozen whipped topping, thawed
  • 6 drops
    green food color (optional)


Equipment Needed 
saucepan Saucepan
stovetop Stovetop
measuring cups Measuring Cups
wooden spoons Wooden Spoons
plastic wrap Plastic Wrap
refrigerator Refrigerator
cutting board Cutting Board
rubber scraper Rubber Scraper

Prepare crust, if desired.


Combine sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium 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.


Shortly before serving, remove wrappers from peppermint patties. Remove plastic wrap from pie. Cut 9 peppermint candies in half; place, cut side down, at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 patties; fold into whipped topping with green food color, if desired. Spread peppermint topping on pie. Serve immediately. Cover; refrigerate leftover pie.

Additional questions?