It’s that time of year! GIRL SCOUT COOKIES. I feel like Thin Mints taste better because they are only available seasonally, but whatever, I won’t crush my adoration for these treats. Lately, I’ve really been into taking snacks that you would generally eat on their own then turning them into a dessert. Therefore, Thin Mint Pudding Pie was created!
Technically, you could probably do this with any of their delectable little morsels of goodness. Since the base of the pie is the only part that includes the cookies, it would be easy to make a swap. Please share if you do a Tagalong or Samoa substitution! I’d love to see how that one turns out. Yum, if you do Samoa, I would totally add shaved coconut on top! How delicious.
This recipe can seem a little daunting but it was actually SO easy! Equally as wonderful, is that you can make each component separately. As you know, we have a little peanut at home so whipping up a time-consuming dessert can be a little tough. I made the crust in the morning during nap time and then made the chocolate pudding in the afternoon.
You definitely need to watch the pudding as you are making it, so be sure to pay quick attention. I borrowed this recipe from The Pioneer Woman and it is fantastic. Usually, when I make pudding, I temper the eggs into the milk and sugar mixture. But, this one has you whisk everything together before even turning off the heat. I love this concept. You’ll need to make sure to watch it and KEEP STIRRING for at least 5-7 minutes. You’ll think it’s not setting and then BAM, it’s done and creamy and smooth and delicious. 
Mmm… chocolate. I used Ghirardelli Semi-Sweet Chocolate Bars for this recipe which worked perfectly. Do not. I repeat, do not use chocolate chips. They just don’t work as well in these recipes. Actually, I only use chocolate chips when I’m baking something where you want chips in them (chocolate chip cookies, muffins, brownies, etc.). Otherwise, stick to the bars and just chop them up. 
You can take the pudding right off the stove and pour it directly on top of your Thin Mint crust. It should pour just perfect up to the top of your pie pan. Use your rubber spatula to smooth it out and make it nice and even. If you don’t think it’s super beautiful, don’t worry because you are going to top it with some fluffy whipped cream! 
Look at those layers. YUM. Toss your pie in the fridge for at least 4-5 hours to make sure it firms up. I just left it in there overnight so I could make my whipped cream right before I was about to serve it. 
There is nothing better than homemade whipped cream. Literally nothing. I grew up having Cool Whip on our baked goods so I never knew the wonder that is homemade whipped cream. It’s so easy, takes about 5 minutes and is (probably) cheaper than the packaged kind. I actually have no idea about that last one but heavy whipping cream is about $2 here in Columbus, so it seems right to me.
Take your rubber spatula again and spread your whipped cream all around your pie in a nice, even layer. Since the pudding should be pretty solidified from the fridge, don’t worry about pushing too hard when spreading the whipped cream. Since you will have a little chocolate left over, grab your cheese grater and make some chocolate curls to toss on top. Careful when you are putting these on your pie, since the chocolate pieces are so small, the heat from your hands can melt them pretty quickly. You can toss them in the fridge or freezer for a few minutes if you are worried about melting the chocolate. 
If you aren’t like me and didn’t eat 2 (or 3 or 4) Thin Mints before I started baking, you can crunch up the extra cookies and toss those on top for garnish. I didn’t think that this pie was too minty. One of the recipes that I used for inspiration suggested putting peppermint extract in the filling. You could totally do that too if you like extra mint!
Please note that if you want this pie to come out in clean pieces, it probably won’t. But, you can help by putting the crust all the way up the side of the pie pan. I just did the bottom so my pieces were a bit messy. But, hey we are all friends here so I guess it’s okay if our pieces aren’t the cleanest. Now, go find your nearest Girl Scout troop and start stocking up on some Thin Mints.
- 2 Cups Thin Mint Cookies, Smashed (about 30 cookies)
- 5 T butter, melted
- 1/4 cup sugar
- pinch of salt
- Thin Mint Cookie Crust
- 1 1/2 cup Sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 3 cups Whole Milk
- 4 whole Egg Yolks
- 6 ounces Ghiradelli Bittersweet Chocolate Bars, Chopped Finely
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter
- 1 cup heavy whipping cream
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degree F.
- Smash Thin Mint cookies in a gallon bag and add to mixing bowl.
- Add melted butter, sugar and salt to smushed cookies and mix until fully combined.
- Press into a greased pie pan until even. Cook for 10 minutes.
- Let cool completely before adding pudding. If leaving out overnight, cover with foil.
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 5-7 minutes.
- When it starts to bubble around the edges and thicken, remove from heat.
- Add the chopped chocolate, vanilla, and butter. Stir until everything is fully combined and smooth.
- Pour the pudding onto the pie crust. Chill in the fridge for at least four hours or overnight.
- When ready to serve, add fresh whipped cream and chocolate shavings.
- Freeze mixer bowl and whisk for 10 minutes.
- Pour heavy whipping cream, vanilla and sugar in mixing bowl.
- Mix on level 6 for 4-5 minutes until soft peaks form. You'll know it's ready when you can remove the whisk, hold it upside down and it stays put.
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