Thin Mints are my favorite Girl Scout cookies, and I always buy a box (or three) of them. This year, I decided to get a little creative and made this Thin Mint pie to bring together my love of pies and Thin Mints. It's pretty much a giant, frozen Thin Mint topped with more Thin Mints.
If it's not Girl Scout season and you're craving Thin Mints, make this recipe without the cookies. It will still taste like a delicious Thin Mint pie.
Thin Mint Pie
- Prep Time:10 mins
- Cook Time:15 mins
- Total Time:25 mins
- Servings:8
- Easy
- 2 cups chocolate wafers crushed
- 1/2 box Thin Mints
- 6 tablespoons unsalted butter melted
- 12 ounces Cool Whip
- 1 teaspoon mint extract
- 8 ounces semisweet chocolate chips
Ingredients
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Step 1
Crush chocolate wafers and 6 Thin Mints, and melt unsalted butter. Mix together in medium bowl.
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Step 2
Pour into pie pan and press into sides to form crust.
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Step 3
Bake for 10 minutes at 350°F.
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Step 4
Melt chocolate chips.
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Step 5
Place 8 ounces Cool Whip into a medium bowl.
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Step 6
Fold melted chocolate into Cool Whip until combined.
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Step 7
Pour chocolate Cool Whip into pie crust.
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Step 8
Place 4 ounces Cool Whip into a small bowl, and add mint extract. Combine.
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Step 9
Pour mint Cool Whip over chocolate Cool Whip layer in pie.
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Step 10
Cut 4 Thin Mints into halves, and place the halves around the border of the pie.
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Step 11
Freeze pie for 4-6 hours.
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Step 12
Cut yourself a hefty slice and enjoy!
Jocelyn Hsu