Thin Mints may be one of the greatest chocolate cookies of all time, but they become even more amazing when wrapped around a chocolate pie. Yes. I did it. I ground up Thin Mints to make a crust for my pie. Once I had that shiny green box in my hand, it seemed like the only natural thing to do.
I love the Girl Scouts, and I love Girl Scout cookie time. I also love to make things that look like Girl Scout cookies as evidenced by this Samoa Bundt Cake . I’m not sure what it is about those overpriced boxes of sugar that brings out such wacky ideas in me, but hey, whatever works right? This week I picked up my annual haul: one box thin mints, two boxes samoas, one box tagalongs, one box shortbread. $20 worth of “what-the-heck-can-I-make-out-of-this” inspiration. It starts with this chocolate pie with thin mint crust, and ends…..well, I guess we’ll see.
Chocolate Pie with a Thin Mint Crust
Chocolate Pie with a Thin Mint Crust Recipe
- 1 1/2 sleeves of thin mints
- 4 Tbs butter melted
- 2 cups fat-free milk divided
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 large egg
- 2 ounces semisweet chocolate chopped
- 1 teaspoon vanilla extract
- 1 container whipped topping
For the crust: Preheat oven to 350 degrees.
Crust thin mint cookies in a blender or food processor
Combine with cookies with melted butter and press into the bottom and sides of a 9-inch pie pan that has been well greased.
Bake for 8 minutes then cool completely
For the pie: combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla.
Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
Cover pie with whipped topping, chill for 1 hour. Serve.