Thin Mint Pie
Thin Mint Pie is all the best things about thin mints and chocolate silk pie. Creamy, dreamy, chocolatey, minty goodness!
Servings 8 servings
Calories 568kcal
Ingredients
for the crust-
- 24 thin mint cookies + more for garnish
- 1 tablespoon sugar
- 3 tablespoons melted butter
for the filling-
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch sifted
- 4 tablespoons unsweetened cocoa powder sifted
- 2 cups milk
- 2 oz chopped bittersweet chocolate
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
for the topping-
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Instructions
- 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.
- For the topping, whip cream, powdered sugar, vanilla and peppermint extract together until stiff peaks form. Spread half overtop entire pie and use the remaining to decorate the edges. Top with extra thin mint cookies and serve.
Nutrition
Calories: 568kcal | Carbohydrates: 57g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 100mg | Sodium: 337mg | Potassium: 279mg | Fiber: 3g | Sugar: 35g | Vitamin A: 1105IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg