While the east coast is experiencing heavy snow storms and below-freezing temperatures, we are relaxing in our family room at ten o’clock in the evening, cooling down our house with the windows open, listening to the calming sounds of an owl hoo’ing in a nearby tree. It reached ninety degrees today here in Eagle Rock, California. Apparently Mother Nature had no interest in Spring this year, as she’s already in flip-flops and sunglasses, sipping passion coladas on a private beach in the south of France. How do we know that? We emailed to remind her that some of us enjoy all four seasons, but we got an automated out-of-the-office response to contact her partner, Flora. But since this is her busiest time of year, we were left on our own, trying to figure out ways to stay cool. It was much too hot for hiking today, so we pumped up the A/C, turned on some summer tunes, and consumed the clock, creating a cure that could cool our cores. For national pi day, we took our favorite girl scout cookie and turned it into a dreamy pie—ultra-rich and mint-chocolatey delicious. You can almost feel the chilly breeze as we introduce her to you: please meet the lusciously invigorating thin mints pie.
Perfect for St. Patty’s day with its festive minty-green center, you won’t get pinched bringing this beauty to the party! Two velvety layers of creamy chocolate mint filling rest on a buttery chocolate cookie crust. It starts with a white chocolate mint filling, naturally colored with matcha powder for a distinctly beautiful green tone. Above that is a rich dark filling made with mint and two more kinds of chocolate—semi-sweet and unsweetened—making this a chocolate-lover’s paradise. Topped with crushed chocolate cookies and garnished with a celebratory mint leaf, you’ll never have to wait for girl scout season again to enjoy the flavor of your favorite thin mints.
Prepping this tempting treat is easy as pie! First you make the crust by blending the cookies in a food processor, then you make the fillings. The white chocolate goes in one bowl, and the other two chocolates go in another. You simply heat up the milk, egg yolks, cornstarch, sugar, and a pinch of salt on the stove, then pour it over the chocolate, and that’s it. The heat quickly melts it, forming a smooth rich custard in just moments. Poured into the crust and chilled until cold, these two delicious thick creamy layers are chocolate mint heaven, making this literally the coolest pie to try on this national day of Pi.
Thin Mints Pie
makes one 9-inch pie
For the crust:
6 ounces (170g) chocolate sandwich cookies (about 15 cookies)
2 tablespoons granulated sugar
pinch of salt
4 tablespoons (57g) unsalted butter, melted
1/8 teaspoon mint extract
For the filling:
4 ounces (113g) semi-sweet chocolate, chopped
1 ounce (28g) unsweetened chocolate, chopped
2 ounces (57g) white chocolate, chopped
3 large egg yolks
1/4 cup (28g) cornstarch
1/4 teaspoon salt
1/2 cup (100g) granulated sugar, divided
2 cups (473ml) milk
2 1/4 teaspoons mint extract, divided
1/2 teaspoon matcha powder
1/4 cup crumbled chocolate cookies
Make the crust:
Preheat oven to 350°F/177°C. Place the cookies in a food processor, and process until finely ground. Add the sugar and salt, and pulse to combine. Add the butter and mint extract, and process until blended. Pour the crumb mixture to a 9-inch pie plate, and use the back of a measuring cup or spoon to press the mixture into the bottom and sides of the pie plate, forming a crust. Bake for 8 minutes, then let cool while you prepare the filling.
Make the filling:
In a medium bowl, combine the chopped semi-sweet and unsweetened chocolate. In a small bowl, place the white chocolate.
In a large bowl, place the egg yolks, cornstarch, salt, and 1/4 cup of the sugar, and whisk to combine.
In a medium saucepan, combine the milk and the remaining 1/4 cup of sugar. Whisk to combine, and place over medium heat until the milk is steaming and beginning to bubble around the edges. Whisking constantly, slowly pour the hot milk into the bowl with the egg yolks until all the milk has been added and the mixture is smooth. Carefully pour the mixture back into the saucepan and return to medium heat. Cook, whisking constantly, until the mixture is very thick, about 2 to 3 minutes, then remove from heat. Scoop 1/3 cup of the hot custard using a heatproof measuring cup, and place it in the bowl with the white chocolate. Whisk to combine, then add 3/4 teaspoon of mint extract and the matcha powder and whisk until smooth and vibrant green. Pour the remaining custard into the bowl with the semi-sweet chocolate, and whisk to combine. Add the remaining 1 1/2 teaspoons of mint extract, and continue to whisk until smooth and blended.
Pour the green mixture into the prepared crust, and spread into an even layer on the bottom. Gently spoon the chocolate mixture on top and spread it evenly in the crust without disturbing the white chocolate layer below. Cover pie with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming, and refrigerate until completely chilled, at least 3 hours or overnight. When chilled, top with crumbled cookies, serve, and enjoy!