Thin Mint Pie
Happy Pi Day!
It's only fitting that on Pi Day we make PIE! And it's also appropriate that we use girl scout cookies and turn it green for St. Patrick's Day too! These three things occurring all so close together makes you wonder... I think this pie was meant to be.
I can't tell you enough how much I love a chocolate-mint combination. Thin mints are my kryptonite. When I realized (yesterday) that today was Pi Day (coincidentally in my Pre-Calculus class) I knew I HAD to make pie! I thought I would go for something different. While Apple Pie is my specialty, and I must admit it's pretty amazing.. I wanted to branch out to something other than fruit! This was my first "cream pie" to make, and let me just say.. it won't be the last.
It starts with a Thin Mint cookie crust. Then the filling is made up of cream cheese, home-made whipped cream, and other sweet nothings. The filling is plopped and slathered in the crust, and refrigerated for 2-3 hours before serving. If you can manage to wait. Served with a dollop of some more whipped cream and some crushed Thin Mints, this pie is the perfect Pi Day/St. Patty's Day/Girl Scout Cookie Binge Eating Day treat.
Thin Mint Pie:
1 box of Thin Mints
3 T. melted butter
1 1/2 blocks (6 oz) cream cheese, room temperature
1 cup of sugar, divided in half
2 tsp. vanilla
1/2 tsp. peppermint extract
green food coloring
2 cups heavy whipping cream
Preheat the oven to 350 degrees F. In a food processor, place 1 1/2 sleeves of Thin Mints in and run until there are no large chunks. You can also use a fork in a bowl, or a rolling pin and a ziplock bag. Combine melted butter with Thin Mint crumbles, and press into a 9" pie pan.
Bake for 8 minutes, then let cool.
In the food processor, combine cream cheese, 1/2 cup sugar, peppermint extract, and vanilla. Run until smooth.
In the bowl of a mixer, beat the heavy whipping cream until stiff peaks form. Add the remaining 1/2 cup of sugar.
In a large bowl, fold about 2/3 of the whipped cream into the cream cheese mixture. Set aside the remaining whipped cream to use later for topping the pie. Add in the green food coloring a few drops at a time, until you reach your desired shade of green. If you'd like to, add a few crushed cookies inside the filling. I used about 3 in my filling. The rest you can use to top the pie when serving.
Spread the filling into the pie pan once the crust has cooled completely. Refrigerate for 2-3 hours, then serve with whipped cream and extra crushed cookies on top. Enjoy!