Girl Scout Thin Mint Pie Recipes

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THIN MINT PIE



Thin Mint Pie image

Take Girl Scout cookies to the next level with this epic thin mint pie.

Provided by Jocelyn Hsu

Time 25m

Number Of Ingredients 6

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

Steps:

  • Crush chocolate wafers and 6 Thin Mints, and melt unsalted butter. Mix together in medium bowl.
  • Pour into pie pan and press into sides to form crust.
  • Bake for 10 minutes at 350°F.
  • Melt chocolate chips.
  • Place 8 ounces Cool Whip into a medium bowl.
  • Fold melted chocolate into Cool Whip until combined.
  • Pour chocolate Cool Whip into pie crust.
  • Place 4 ounces Cool Whip into a small bowl, and add mint extract. Combine.
  • Pour mint Cool Whip over chocolate Cool Whip layer in pie.
  • Cut 4 Thin Mints into halves, and place the halves around the border of the pie.
  • Freeze pie for 4-6 hours.
  • Cut yourself a hefty slice and enjoy!

GIRL SCOUT THIN MINT PIE



Girl Scout Thin Mint Pie image

I got this recipe from a friend on Facebook. Simple and delicious, as if we need another way to eat thin mint cookies!

Provided by MJMommy13

Categories     Pie

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

32 thin mint cookies
3 tablespoons butter, melted
2 cups milk, cold
2 (3 1/2 ounce) packages Jell-O chocolate fudge flavor pudding and pie filling
1/4 teaspoon peppermint extract
12 ounces Cool Whip Topping, thawed, divided use

Steps:

  • Remove 10 cookies and set aside.
  • Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
  • Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
  • Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
  • Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
  • Chill for 4 hours or until set.
  • To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
  • To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

Nutrition Facts : Calories 312.7, Fat 22.9, SaturatedFat 14.3, Cholesterol 78.7, Sodium 169.3, Carbohydrate 25.6, Fiber 1.1, Sugar 10.4, Protein 3.5

GIRL SCOUT THIN MINTS® CHEESECAKE



Girl Scout Thin Mints® Cheesecake image

This is my favorite cheesecake to make, with a chocolate mint filling, not to mention an amazing crust that holds its own.

Provided by Uber Baker

Categories     Desserts     Cakes     Cheesecake Recipes

Time 6h5m

Yield 12

Number Of Ingredients 8

25 Thin Mints Girl Scout Cookies®, crushed
3 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs
10 Thin Mints Girl Scout Cookies®, crushed
1 drop peppermint extract, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil.
  • Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust.
  • Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract.
  • Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan.
  • Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.

Nutrition Facts : Calories 394.7 calories, Carbohydrate 27.3 g, Cholesterol 115.7 mg, Fat 28.8 g, Fiber 0.7 g, Protein 6.6 g, SaturatedFat 17.1 g, Sodium 276.7 mg, Sugar 19.3 g

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