Girl Scout Thin Mint Pie Recipes

THIN MINT PIE

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

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!

GIRL SCOUT THIN MINTS® CHEESECAKE

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.