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.

Thin Mints

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
The flavor of your favorite Girl Scout Cookie in a rich chocolate mint pie.
Yield: One thin 9-inch pie
For the crust:
  • ¾ cup Thin Mint cookies (about 24 or 1½ sleeves), crushed
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • Pinch of salt
For the filling:
  • 3 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • 2 egg yolks
  • 1½ tablespoons sugar
  • Pinch of salt
  • ½ teaspoon mint or peppermint extract
For the topping:
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • Thin Mint cookies, crushed
To make the crust:
  1. 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:
  1. Melt the chocolate in a bowl set over a pan of simmering water. Stir until smooth and remove from heat.
  2. Heat ⅓ 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. Add the mint extract. Let cool to room temperature.
  3. Beat the remaining ⅔ cup heavy cream until stiff peaks form. Fold ⅓ 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:
  1. 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.
  2. 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.
  3. Note: This recipe made for a very thin pie. I used my shallowest pie dish. If desiring a thicker pie, try doubling the filling recipe.
Note: This recipe made for a very thin pie. I used my shallowest pie dish. If desiring a thicker pie, try doubling the filling recipe.

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19 Responses to Chocolate Thin Mint Pie

  1. Jenny says:

    This looks absolutely DIVINE! I love thin mints…mmmm mmm.

  2. Thompsons says:

    This looks SO good. Good thing I bought 2 boxes of cookies!

  3. NicoleD says:

    I wish I could have a slice right now! I was fortunately (and unfortunately) able to dodge the cookies this year. Thin mints are my favorite and this pie looks exceptional.

  4. Priya says:

    Pie looks absolutely irresistible!

  5. Kelli @ The Corner Kitchen says:

    What a GREAT idea!! And, I just picked up a few boxes of Thin Mints the other day….can't wait to try this!

  6. srbowers22 says:

    It looks absolutely delicious. I too had bought some girl scout cookies. But with two boys ages 17 & 18, they disapeered so fast I am having trouble remembering if the cookies ever were actually in the house.

  7. Alicia says:

    This looks SO good! Great idea!

  8. Lori @ Girl Meets Oven says:

    I just made mint ice cream with crushed Thin Mint cookies in it! Was almost as good as a Shamrock shake, but I don't know if it could top your pie. It looks fabulous!

  9. Natalia - a side of simple says:

    LOVE. I'm sorry, that's really the only word I can muster because I'm so smitten 🙂

  10. Connie the cookie monster says:

    im so glad to have your blog again! i stumbled upon it a couple months ago and then lost the link and forgot what your blog was called cuz i was too concentrated on the gorgeous photos. awesome recipes btw!

  11. Lindsay @ Pinch of Yum says:

    Wow – this looks so delicious, even for a non-pie lover like myself. 🙂 Thin Mints in anything = addicting!

  12. says:

    this looks absolutely delicious right about now. I'm thinking my sore throat would dig the cool minty chocolate goodness, too!

  13. URL says:

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  14. […] 9” graham cracker crust and fill as needed. Or you can check out these full-size variations from Completely Delicious and My Baking […]

  15. M Jensen says:

    I made this pie and don’t think the ingredients are listed correctly. When making the filling, if you only use 1 cup of whipping cream total to make the custard (1/3 cup) and whipped cream (2/3 cup) there isn’t enough filling to fill the crust. I used 1 2/3 cup and there still wasn’t very much filling. I don’t see any reviews where the pie was actually made so don’t have any other opinions to go by.

    Also, I am very calorie conscious and this pie is 562 calories per 1/8 slice serving the way I made it with the extra whipping cream. If I ever made it again I would definitely try to lighten it up.

    • Annalise says:

      I used a shallow pie dish, so perhaps I didn’t notice that it didn’t make very much filling. Sorry! Perhaps doubling the filling would fill a taller pie, I’ll make a note in the recipe.

      And yes, I know this is not a healthy dessert. If you find a yummy way to lighten it up, I’d love to hear about it!

  16. Steve says:

    This crust doesn’t work so well for a deeper pie crust.. the crust kept sliding down while baking almost to the point where it became a cookie

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