No way was I going to do a series of Girl Scout cookie recipes without including Thin Mints. And who doesn’t love them frozen?
This one quickly ascended to be tied with the Tagalong coffee cake as my #2 favorite – the winner still being the do-si-do crusted chicken. But oh my, this pie. Decadent is the word, I think. So much dairy, lightly kissed with one of my favorite mint products ever (sorry, Andes).
This recipe was based on a recipe from AllRecipes.com, but I made several changes. Here’s what you need:
1 box Thin Mints
2-3 Tbsp. melted butter
1 (14 oz) can of sweetened condensed milk
1 8 oz. package of cream cheese, room temperature
3/4 cup heavy whipping cream, plus more if you want whipped cream on top.
Start by separating out 1/2 sleeve of the Thin Mints and set them aside. Crush the remaining 1.5 sleeves and mix with the melted butter. Press into a 9-inch pie pan and bake at 350 for about ten minutes. Allow to cool completely.
In the meantime, pour the heavy cream into your stand mixer with the whisk attachment and turn on medium for about ten minutes, until the cream is at the “stiff peaks” consistency. Set that aside, too.
In the stand mixer, start by using the whisk attachment to whip the cream cheese until it’s just a little fluffy. When it is pretty malleable, slowly pour in the sweetened condensed milk while the mixer is running on low. Continue mixing until it is a smooth consistency. You may have to scrape the sides of the bowl for extra cream cheese. While that’s going, crush the remaining half sleeve of Thin Mints.
When the mixture is ready, fold in the whipped cream and the remaining Thin Mints. Pour into the waiting crust and freeze for at least six hours. Garnish with more chocolate, whipped cream, or, you know, more Thin Mints 🙂