Thin Mint Pie Recipes
GIRL SCOUT THIN MINT PIE
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
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
THIN MINT ICE CREAM PIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 6 ice cream pies
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla until stiff peaks form. Fold in 6 finely chopped Thin Mints. Refrigerate until ready to serve. Place 1 small scoop mint chip ice cream into each of 6 mini graham cracker pie crusts. Spread until smooth, then freeze until firm. Top with the whipped cream, crushed Thin Mints and a Thin Mint half.
THIN MINT PIE - DOVE CHOCOLATE DISCOVERIES VERSION
This pie is soooo good!!! It is highly requested by anyone whom has tasted it. It does taste like a Girl Scout Thin Mint Cookie, but using some Dove Chocolate Discoveries products. Very Semi-Homemade & Easy! I like to serve this at holiday gatherings, Dove Chocolate Discoveries (DCD) Tasting Parties, or to give as a gift!
Provided by DoveChocolatierinKY
Categories Dessert
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Thaw your container of cool whip!
- MOUSSE:.
- Melt chocolate slowly in microwave (stirring at 20-second increments until fully melted - 3 is the most I do) and set aside.
- Pour the heavy cream into the bowl and while whipping with an electric mixer, slowly pour in entire contents of the Mousse Mix pouch.
- When the cream is thoroughly whipped (stiff peaks), pour in the melted chocolate and mix thoroughly. Pour into prepared pie crust.
- TOPPING:.
- make sure you have thawed your container of cool whip and stir in 1 package of the Dove Chocolate Discoveries Vanilla Chai Tea mix.
- Spread on top of Mousse filling.
- Crush 1 Dove Chocolate Discoveries chocolate covered Graham Cracker and sprinkle on top.
- You can also dust the top with the DCD Creme Blanc Dusting Powder and/or more chocolate shavings/curls. Use your imagination!
Nutrition Facts : Calories 540.6, Fat 43.7, SaturatedFat 24.8, Cholesterol 41.1, Sodium 300.6, Carbohydrate 39.9, Fiber 3.8, Sugar 19.8, Protein 6
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- Start by preparing the pie crust. Pour the cookies into a blender or food processor and transform the cookies into small crumbs. Then pour into a bowl and stir in the melted butter. Pour the mixture into an ungreased pie pan, and use a spoon or your fingers to spread out the crumbs and press them into shape.
- Next, prepare the pie filling. In a medium bowl, mix the eggs and sugar together. Then add the butter, cocoa, flour, salt, and vanilla. Whisk together and then pour into the pie crust. Bake for 25-30 minutes, until the center of the pie sets.
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From myrecipes.com
- Prepare the Cookies: Preheat oven to 350°F. Sift flour, cocoa, baking soda, and salt into a medium bowl, set aside.
- Beat together butter, brown sugar, and granulated sugar in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until fluffy, about 3 minutes. Add egg, and blend to combine. Turn mixer to “stir”; slowly add flour mixture, and beat until combined. Turn mixer to medium speed; slowly add buttermilk, and beat just until combined. Stir in vanilla and mint extract.
- Using a 1 ounce ice cream scoop, scoop 30 rounded scoops, 2-inches apart, on baking sheets lined with parchment paper. Bake in preheated oven until slightly cracked and cookies slightly spring back, 10 to 12 minutes. Let cool on baking sheets set on wire racks.
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From laurenslatest.com
- Grind thin mint cookies into crumbs. Stir together with sugar and melted butter until crumbs are moistened and press into a pie plate. Refrigerate.
- In a small pot, stir sugar, cornstarch and cocoa powder together. Whisk in milk and place over medium heat until mixture comes to a boil and starts to thicken.
- Once hot and thick remove from heat and stir in chopped chocolate, vanilla and peppermint extract. Pour into pie plate and cover with plastic wrap. Be sure to place the plastic wrap directly on the filling. Refrigerate for 2 hours or until completely chilled and plastic wrap comes off clean.
THIN MINT CHOCOLATE PIE - OH SO DELICIOSO
From ohsodelicioso.com
- Blend cookies in blender until you have crumbs, then pour into deep pie dish. Reserve some cookie crumbs for topping if desired.
- If you do reserve some, slightly decrease amount of butter used to maintain same ratio. Pour melted butter into pan, mix well with hands, then press into sides and bottom for crust. You can either bake at 350 degrees for 8 minutes, or refrigerate until firm (see post for notes on crust).
- For custard, begin by heating 4 c whipping cream and 1/2 c sugar in heavy-bottomed, sturdy pot over medium/low heat. Whisk frequently, and by frequently, I mean don't leave the pot. You can take breaks to rest your hand and go more slowly, but you do not want the cream to curdle. Bring it to just under a boil. As soon as you see the first bubble pop on the surface, take it off of the heat.
NO BAKE THIN MINT PIE - BETSYLIFE
From betsylife.com
- Combine cookies with melted butter and press firmly into the bottom and sides of a 9-inch pie or springform pan. Set aside.
GIRL SCOUT THIN MINT MINI PIE | FOODIECRUSH.COM
From foodiecrush.com
- In a medium size bowl, prepare chocolate pudding per package directions. Chill in refrigerator while preparing whip cream.
- To prepare whip cream, place cold heavy cream, powdered sugar and vanilla in a large mixing bowl. With an electric hand mixer, stand mixer with whisk beater attachment or hand whisk (which I prefer), beat cream at slow speed, slowly increasing speed to avoid splashes as cream thickens.
- Continue beating until soft peaks form. Slow beat speed at tail end of mixing so you don’t beat too long for cream to turn into butter.
CHOCOLATE THIN MINT PIE - COMPLETELY DELICIOUS
From completelydelicious.com
- Preheat oven to 350°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.
- Melt the chocolate in a bowl set over a pan of simmering water. Stir until smooth and remove from heat.
- 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.
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- In a 9-inch pie tin, lightly press the cookie crumb mixture into the tin and place into the fridge for at least 30 minutes or until hardened
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From athriftymom.com
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- In a food processor or by hand, chop the chocolate graham crumbs and the 2 Thin Mints together to make fine crumbs.
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- 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.)
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