Thin mint chocolate cream pie

death by chocolate, in the best way possible using a girl scout favorite

Tips

no thin mints? no problem!

While I made this recipe with the delicious Girl Scout cookie in mind, the crust can easily be made with any chocolate sandwich cookie, like oreos. Follow the recipe below:

• 36 oreos, I like using oreos with chocolate filling. Don’t remove the filling!
• 4 tablespoons unsalted butter, melted
• 1 1/2 teaspoon, peppermint extract

cream pie storage

Make Ahead: Stop at step 4; pour chocolate filling and lay a plastic sheet over the filling to prevent skin from forming. Store in the fridge. Make whipped cream topping before serving, place whipped cream topping on top, serve and enjoy.

Have leftover pie? not problem! Cover the entire pie with plastic wrap before storing it in the fridge. Pie can be stored in the fridge for up to a week or in the freezer for 3. If storing in the freezer, be sure to remove 10-20 minutes before serving to let thaw, allowing the filling to return to its silky texture.

Note: if using regular whipped cream, and not the whipped cream topping provided below, your whipped cream may “melt” or vanish over time, regardless if you freeze it or keep it in the fridge.

thin mint chocolate cream pie

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 8 – 10 people

Gather

thin mint crust

• 1 box of Thin Mints (about 36 cookies), see tips if not using thin mints
• 6 tablespoons chocolate fudge syrup; divided
• 5 tablespoons unsalted butter, melted

dark chocolate mint filling

• 4 tablespoons (60 grams) unsalted butter, cut into small cubes
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• ¼ cup (30 grams) cornstarch
• ¾ cup (175 grams) granulated sugar
• Pinch of salt
• 2 egg yolks
• 3 cups whole milk
• 8 ounces (230 grams) chopped dark chocolate (I used 70%)

Whipped cream topping

• 4 tablespoons cream cheese
• 4 tablespoons powdered sugar
• 2 cups heavy whipping cream 
• 2 tablespoons vanilla

Follow

thin mint crust

1. Place Thin Mints in the food processor and pulse until it resembles sand. Pebble-size chunks are OK. Work in batches if you have to; do not overfill your food processor. (Note: No food processor? No problem. Place cookies in a large freezer bag. Place a kitchen cloth on top to prevent the bag from splitting and then smash with a rolling pin, meat tenderizer or a heavy skillet.) In the meantime, set a kettle to boil water.
2. Place 3 tablespoons of chocolate fudge in a small bowl, and place a small bowl inside a dish with a lip that can hold water. Pour hot water into the dish; be careful not to get any water into the fudge dish; set aside.
3. In a bowl, add crushed cookies, butter and 3 tablespoons of room-temperature fudge. Combine until it’s a wet sand texture and clumps can hold together. Press the cookie crust into a deep pie dish, working your way up the sides.
4. Stir the fudge that is inside the dish; it should be loosening and liquid-like. Carefully scoop the liquid fudge inside the cookie pie crust, drizzling it along the sides and bottom of the pan. You can use the bottom of a spoon or small rubber spatula to spread the fudge. 

dark chocolate mint filling

1. In a heat-proof bowl, place cubed butter, peppermint extract and vanilla extract. Set a fine mesh strainer on top, and set aside. 
2. Whisk together cornstarch, sugar and salt. Whisk in the egg yolks and milk. Add in the chopped chocolate. Place the pot over medium heat, whisking constantly and scraping down any thickened pudding on the pot’s edges. Cook until the pudding has completely thickened and large bubbles form about 8 to 10 minutes.  
3. Remove from heat; immediately pour through the fine-mesh strainer and into bowl with the butter mixture. Use a rubber spatula to work pudding through the strainer. Whisk until the butter is melted and the pudding is shiny.
4. Pour the pudding into the pie crust and smooth over the top. Gently press plastic wrap over the top of the filling. (This prevents skin from forming.) Let cool at room temperature before chilling in the refrigerator for at least 3 hours or overnight.
5. Before serving, let sit for 10 minutes while making whipped cream (see below).

whipped cream topping

1. In a bowl (if using a stand mixer, use the whisk attachment), add cream cheese and powdered sugar. Whisk until light and peaks form. Scrap from the bowl and set aside. 
2. Add heavy cream and vanilla to the original bowl, and beat on medium-high speed, until soft peaks form. Add back the cream cheese mixture, and mix until fluffy and creamy.
3. Top your pie with whipped cream, fudge and chocolate shavings as desired, and enjoy!