|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 25g||124%|
|Total Carbohydrate 49g||18%|
|Dietary Fiber 1g||3%|
|Total Sugars 36g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thin Mint cookie pie is cool, creamy, and full of chocolate and mint flavor. The crust is made from your favorite Girl Scout cookies, and some of them are crushed inside the creamy filling too. It’s topped with whipped cream and more crushed cookies. This pie is super easy to make and comes together quickly with only eight ingredients. The recipe looks and tastes like it took all day but is fuss free for more time to enjoy any leftover cookies.
1 (9-ounce) box thin mint cookies
3 tablespoons butter
12 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
8 ounces frozen whipped topping
Green food coloring, as desired
2 cups whipped cream, plus more for serving, optional
Gather the ingredients.
Preheat the oven to 350 F. Grease a 9-inch pie tin.
Pulse the thin mint cookies in a food processor until large crumbs form.
Drizzle in the butter as you continue to pulse the food processor until you have fine crumbs. Reserve 2 tablespoons of the crumbs.
Press the cookie mixture firmly into the bottom and up the sides of the prepared pie tin. Transfer to the oven and bake for 8 minutes or until the crust is set. Set aside to cool completely.
While the crust is cooling, prepare the filling. In a large bowl, beat together the softened cream cheese, sugar, vanilla extract, and peppermint extract until smooth. (The cream cheese must be softened for it be completely smooth when beaten.)
Fold in the thawed whipped topping, along with half of the reserved cookie crumbs, then add a few drops of food coloring until you get your desired green color. Stir until combined and the color is distributed throughout the mixture.
Pour the filling into the cooled pie crust and spread evenly across. Cover with plastic wrap and place in the refrigerator for at least 2 hours to set. You can store the pie in the refrigerator for up to three days.
When ready to serve, top the pie with whipped cream and any additional crushed cookies, if you wish.
Slice, serve, and enjoy.
- If it’s not Girl Scout cookie season, and you don’t have a stockpile in your freezer, you can replace them with mint or plain Oreos. Just add another 1/4 teaspoon of peppermint extract to the Oreos if you are using plain. You’ll need about 2 cups of Oreos. Some grocery stores carry other alternate brands of thin chocolate mint cookies as well.
- You can omit the green food coloring, if you wish.
- If you like an extra chocolaty pie, you can add chopped chocolate to the filling. Chop or shave a 1/4 cup of chocolate and stir it into the filling. Or finish the pie off with a drizzle of fudge sauce over the whipped topping.