Thin Mint Chocolate Pie
This decadent thin mint chocolate pie has a thin mint cookie crust a rich moist chocolate center topped with freshly whipped cream. When it comes to baking, this is one of the easiest recipes out there, it takes just minutes of active preparation time to make.
Servings 8
Ingredients
For the Crust
- 30 Thin Mints or Grasshoppers
- 4 tablespoons of Butter melted
- an 8 inch pie pan
For the Pie Filling
- 3 Large Eggs
- 1 cup Granulated Sugar
- 4 tablespoons Butter melted
- ⅓ cup Cocoa Powder
- ¼ cup All Purpose Flour
- ⅛ teaspoon Sea Salt
- 1 teaspoon Vanilla
For the Whipped Cream
- 1 cup of Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
- 1 teaspoon Vanilla
Optional: Garnish with Caramel
Instructions
- Heat your oven to 350 degrees.
- Start by preparing the pie crust. Pour the cookies into a blender or food processor and transform the cookies into small crumbs. Then pour into a bowl and stir in the melted butter. Pour the mixture into an ungreased pie pan, and use a spoon or your fingers to spread out the crumbs and press them into shape.
- Next, prepare the pie filling. In a medium bowl, mix the eggs and sugar together. Then add the butter, cocoa, flour, salt, and vanilla. Whisk together and then pour into the pie crust. Bake for 25-30 minutes, until the center of the pie sets.
- While the pie is baking, prepare the whipped cream. Pour the cream, sugar, and vanilla into the bowl of an electric mixer. Beat on a medium speed for 3-4 minutes, until the cream forms peaks.
- Once the pie has finished baking, let it cool before adding the whipped cream (otherwise the cream will melt).
Notes
You can use either thin mints or grasshoppers to make the pie crust. Grasshoppers are very similar to thin mints, and are readily available at the grocery store. I love how the cookies give the pie a minty flavor. The process of making the crust is simple, you just crush cookies into crumbs using a blender or food processor. Then you add melted butter and press the crust into a pie pan. You don’t need to prebake the crust; it bakes along with the pie filling. If you don’t like thin mints, just use Oreos instead.
