Thin Mint Cream Pie

By Suzolson

Ingredients

• 24 thin mint cookies + more for garnish
• 1 tablespoon sugar
• 3 tablespoons melted butter for the filling
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch, sifted
• 4 tablespoons unsweetened cocoa powder, sifted
• 2 cups milk
• 2 oz chopped bittersweet chocolate
• 1/2 teaspoon vanilla
• 1/2 teaspoon peppermint extract for the topping
• 2 cups heavy cream
• 4 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Details

Servings 8
Preparation time 180mins
Cooking time 185mins
Adapted from laurenslatest.com

Preparation

Step 1

Grind thin mint cookies into crumbs. Stir together with sugar and melted butter until crumbs are moistened and press into a pie plate. Refrigerate.

In a small pot, stir sugar, cornstarch and cocoa powder together. Whisk in milk and place over medium heat until mixture comes to a boil and starts to thicken. Once hot and thick remove from heat and stir in chopped chocolate, vanilla and peppermint extract. Pour into pie plate and cover with plastic wrap. Be sure to place the plastic wrap directly on the filling. Refrigerate for 2 hours or until completely chilled and plastic wrap comes off clean.

For the topping, whip cream, powdered sugar, vanilla and peppermint extract together until stiff peaks form. Spread half overtop entire pie and use the remaining to decorate the edges. Top with extra thin mint cookies and serve.