Thin Mint Cookie Pie
Every year when I was growing up, my mother would make this pie with our favorite Girl Scout cookies, Thin Mints. It became a tradition for my family too! BY CONTENT COORDINATOR DELIA MCMULLEN INGREDIENTS • 14 Thin Mint cookies (about one sleeve) • 3 egg whites • 1 dash salt • ¾ cup sugar • 1 teaspoon vanilla extract • ½ cup nuts, chopped (optional) • ½ – 1 cup whipped cream • Unsweetened chocolate (optional) DIRECTIONS
- Chill cookies in refrigerator for a few minutes.
- Meanwhile, beat egg whites and salt until soft peaks form. Crush cookies into crumbs and fold into the egg mixture. Add nuts, sugar and vanilla extract; and mix well.
- Spread mixture into a lightly greased 9” pie plate. Bake at 325 degrees for 35 minutes.
- Cool thoroughly; then refrigerate for 3-4 hours.
- Serve garnished with dollops of whipped cream (made with green food coloring if desired) and curls of shaved, unsweetened chocolate. You can also crumble more Thin Mint cookies on top.