Chocolate Thin Mint Pie

Several weeks ago I ordered a few boxes of Girl Scout cookies. It seemed like a fantastic idea at the time. Then they came and I suddenly realized that I would somehow need to eat all of them. I love Girl Scout cookies but I’m a girl who tries to watch her figure.

So I started scheming for ways to use them up and get them off my kitchen counter. Almost right away I dreamed up this pie. I’m sure you can find recipes similar to this elsewhere, but I preferred not to look at any of them and instead make my own.

I dreamed of a pie with a crust made out of Thin Mints, a filling of silky mint chocolate mousse, all topped with whipped cream and crushed Thin Mint cookies.

My husband was dismayed when I told him that no, he couldn’t eat any of the Thin Mints I brought home because I needed them all for a baking adventure. I admit I was a little nervous that it wouldn’t work out and they would have all gone to waste. In the end I did use the entire box, though I did sneak a few for myself along the way (I had to make sure they were still delicious).

And wasted, they were not!

I loved the crust of this pie, it was like one big Thin Mint cookie. The thin, but rich layer of mousse carried the chocolate mint flavor and the barely sweetened pillow of whipped cream balanced the whole thing out.

I meant to make this pie and then share it with others, but I think I ended up eating most of it anyway. I just couldn’t help myself. So much for watching my figure!

I’m going to go out on a limb and declare that making this pie is the best possible thing you can do with a box of Thin Mints. If you’ve got a box sitting on your shelf or stuffed in your freezer, open it up and get baking. And if you don’t happen to have any at home (because you already polished them off, or you practice more restraint than the rest of us), I’m pretty sure you can find some Girl Scouts around your neighborhood who are willing to help you out.

Chocolate Thin Mint Pie
Makes one 9 inch pie

For the crust:
3/4 cup Thin Mint cookies (about 24 or 1 1/2 sleeves), crushed
3 tablespoons unsalted butter, melted
1/4 cup sugar
Pinch of salt

For the filling:
3 ounces bittersweet chocolate, chopped
1 cup heavy cream
2 egg yolks
1 1/2 tablespoons sugar
Pinch of salt
1/2 teaspoon mint or peppermint extract

For the topping:
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
Thin Mint cookies, crushed

To make the crust, preheat oven to 350 degrees F and grease a nine inch pie pan. Mix all crust ingredients together in a bowl until combined. Press evenly into the prepared pie pan. Bake crust for 8 minutes. Cool completely.

To make the filling, melt the chocolate in a bowl set over a pan of simmering water. Stir until smooth and remove from heat.

Heat 1/3 of the heavy cream in a small saucepan until steaming, swirling to make sure it heats evenly. Meanwhile, whisk together the egg yolks, sugar, and salt together in a bowl. When the cream is heated, slowly pour it into the egg mixture, whisking continually. When all of the cream has been incorporated, return the mixture to the saucepan and cook over medium heat until thickened, stirring constantly, about 3-5 minutes. Gradually whisk the melted chocolate into the custard until it is all incorporated. Let cool to room temperature.

Beat the remaining 2/3 cup heavy cream until stiff peaks form. Fold 1/3 of the whipped cream into the chocolate custard to lighten, then fold in the rest. Pour into the baked pie crust.

To make the topping beat the heavy cream until soft peaks form. Add the sugar gradually while continuing to beat the cream to stiff peaks. Stir in the vanilla extract. Spread on top of the chocolate filling and top with the crust thin mint cookies.

Chill the pie for at least 2 hours in the fridge to set. When ready to serve, bring back to room temperature on the counter for 20 minutes or so before slicing (this is key for simple and clean cut slicing, trust me). Store in the refrigerator.

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