A sprig of fresh mint gives away the secret flavor of this creamy, mousse-textured pie. It's taste belies its simplicity - just mix, chill, serve and prepare for applause!
INGREDIENTS (for 6 servings):
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 1/2 cup sugar
- 1/3 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
- 1 cup cold whipping cream
- 1 teaspoon vanilla extract
- 1 baked 8- or 9-inch pie crust, cooled
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- MINT CREAM TOPPING (recipe follows)
- 1 cup cold whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon peppermint extract
- several drops green food color
PREPARATION:
Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer until stiff, scraping bottom of bowl occasionally. Add gelatin mixture; beat just until well blended. Pour into prepared pie crust.
Prepare MINT CREAM TOPPING; spread over filling. Refrigerate at least 2 hours. Cover; refrigerate leftover pie.
MINT CREAM TOPPING: Beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons powdered sugar, 1/4 to 1/2 teaspoon peppermint extract and several drops green food color in medium bowl until stiff. About 2 cups topping.