Yay!!! It’s Girl Scout cookie season!
I get Girl Scout cookies every year. Typically I order them from one of my coworker’s daughter but being out on maternity leave I missed my chance to order from her. I was a little afraid that I would totally miss out on the opportunity to get those addictive Girl Scout cookies. But then I saw that a local troop would be setting up a table in my office building. Perfect! So I ran down one day and loaded up on this annual treat.
Now Girl Scout cookies are great on their own but I’ve learned that you can enjoy them in a variety of ways, including in baked goods, like the Thin Mint Gooey Cake Bars I made last year. How can you go wrong with adding cookies to a dessert? You can’t! It just makes it better.
Well, I had a box of Thin Mint cookies staring me down daring me to get to work. I had plenty of things in mind like cookies inside of cookies, cupcakes, and ice cream but ultimately decided to use the Thin Mints in a pie recipe. A minty, chocolaty pie… yes!!
This pie uses the Thin Mints in the no bake crust and then the minty chocolate pudding filling is garnished with whole Thin Mints. A whole cookie with each slice!!
This is such a simple pie to whip up. It takes about 20 minutes of active cook time and, thankfully, you don’t dirty many dishes either.
Making the pudding filling is very easy but you can’t rush it or neglect it either. If you cook it on too high of a temperature or don’t mix it enough you run the risk of burning the mixture. If you burn it you have to start over again and use some serious elbow grease to scrub your pot. And you don’t want to go that. You want to eat pie.
Thin Mint Cookie Pie
Makes a 9″ pie, 12 slices
- 24 Thin Mint cookies
- 4 tablespoons butter, melted
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 teaspoon Kosher salt
- 4 egg yolks
- 3 cup milk, any fat content (I used non-fat milk)
- 2 Tablespoons butter
- 1 teaspoon peppermint extract
- 1 3/4 cups dark chocolate chips
To create the pie crust:
- Add the Thin Mint cookies to the bowl of a food processor and process until crumbs form.
- Add the melted butter, mix well.
- Firmly press the cookie crumb mixture into a 9″ pie plate.
To make the pie:
- Sift together the sugar, cornstarch, and salt into a 2 quart saucepan.
- In a medium sized bowl, combine the egg yolks and milk. Slowly pour milk mixture into sugar mixture and stir to mix.
- Cook the mixture over medium-low heat, stirring constantly, until mixture comes to a low boil. Continue to stir continually while it cooks for 1 more minute. Remove from heat and stir in the butter and peppermint extract. Add the chocolate chips and stir until chips are melted and the mixture is well blended. Let cool for 15-20 minutes, stirring it every 5 minutes.
- Pour into the Thin Mint cookie pie shell. Lightly lay a piece of plastic wrap on top of pie filling before refrigerating for several hours until chilled.
- Garnish with 8 Thin Mint cookies around the edge of the pie plate so that each slice would have a cookie.
Looking for more Girl Scout Cookie Recipes?
Beth Bo. says
Just thought I would let you know that this looked delicious and I’m giving it a try. Maybe I overlooked it but I couldn’t find what to do with the crust after making it…refrigerate? That’s what I guessed but I looked at another recipe just to be sure. Anyway, I’ve had a little bit of the pudding and it tastes yummy so I have high hopes for serving it at dinner tomorrow. Thanks for a great recipe.
I hope you enjoyed it.
Chilling the crust in the fridge while you make the filling is perfect.