Thin Mint Pie

Hi all! My  name is Sara Anderson, and I'll be sharing weekly recipes for you to enjoy using some of Rays & Chief's best seasonal ingredients! Residing in Lima, Ohio, I am a high school math teacher by day, and an avid baker and culinary connoisseur by night. I am excited to share one of my favorite passions with each and everyone of you. Let's get started!   You know it's that time of year... when you can't seem to escape the little girls on every corner selling those oh-so-delectable Girl Scout cookies. And who would want to say no?  

  If you’re a fan of the crispy cool Thin Mint cookies, then this pie is definitely for you. A crispy chocolate crust, with a creamy cheesecake filling loaded with chopped Thin Mints. One of the best parts about this recipe? It’s no-bake, meaning you don’t even have to turn on your oven!     And don’t worry… if you can’t track down any Girl Scouts, you can still enjoy this pie! Keebler makes their own version called Grasshopper cookies. Just get your hands on a couple packages, and you’ll be good to go!     Start with the crust... take 40 Thin Mint cookies (or Grasshoppers) and grind them up in a food processor. If you don't have a food processor, no big deal! Put 'em in a gallon-size zipper bag, seal it up, and go at it with a rolling pin until they've turned into small crumbs.     Combine the crumbs with a bit of melted butter, and press evenly into a pie pan. This'll go into the fridge to set up while you prepare the filling.     First things first, take 24 more cookies, and coarsely chop them into large chunks. (Shhh... I won't tell if a few chunks slip into your mouth. Best part of being the chef!)       Next, take a package of cream cheese and a bit of sugar; blend until smooth. Then you'll fold in a container of whipped topping. Fold in those yummy cookie crumbs and you're almost done!     Just spread it into the crust, and chill for a few hours.     Mmmmm... light & fluffy Thin Mint filling with a crispy chocolatey crust. Delicious!   Need an even better reason to make this pie? It's 3/14! Pi Day! That magical number that represents circumference divided by diameter, 3.1415926535897932384... and so on. The math teacher in me can't help but get excited about a holiday that celebrates Pi! We're definitely celebrating in my classroom with a few pies today.   Enjoy!   ________________________________________________________________________________________________________   Thin Mint Pie Makes one 9-inch pie, 6-8 servings. For the crust 40 Thin Mint cookies or Keebler Grasshopper cookies 5 tablespoons butter, melted For the filling 8-oz. package cream cheese, softened cup sugar 8-oz. package frozen whipped topping, thawed 24 Thin mint cookies or Keebler Grasshopper cookies   Method For the crust, place 40 cookies in a food processor and process until finely ground. Or, place into gallon-size freezer bag and crush into fine crumbs using a rolling pin. Combine cookie crumbs with melted butter and press into a lightly greased pie pan. Place in refrigerator while preparing filling. For the filling, beat softened cream cheese with sugar until smooth and fluffy. Fold in thawed whipped topping. Coarsely chop remaining 24 cookies and fold into filling. Spread filling into prepared crust. Refrigerate pie at least 2 hours before serving. Garnish with additional whipped topping and/or cookies. Store pie covered in refrigerator.   Source: Adapted from My Baking Addiction

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