Girl Scout Cookie season is nearing an end, but they will live on in my heart forever. So forever, that I made a pie you can make year-round with those babies. Thin Mint Chocolate Pie. It’s rich, it’s cool, it’s what I want from Girl Scouts.
I’ll tell you a secret: these aren’t even Thin Mints! They’re Grasshopper cookies by Keebler. Sold at your local grocery store all year long. I think these taste better than Thin Mints and are a heckofalot cheaper too! I keep them in the refrigerator and they’re mine whenever I want, not just when my mom-friend down the street asks if I want to buy some expensive cookies off of her daughter. #winning
We at Oh So love our Blendtecs. LOVE. This is their 725 Designer series. Above is the normal wild side jar, the big one, and below is their twister jar, the smaller one. Sometimes the wild side jar is too big if you have a small volume of things you need blended, so I love pulling out the twister for smaller jobs! It also comes with an additional pronged lid, so it can help move along thicker blends. When you’re ready to get a Blendtec, make sure you add the twister jar to your order and you get it for free with the code OHSO!
Above I used the wild side jar to blend up all the cookies into crumbs for the crust. Below I used the twister jar to whip the egg yolks, sugar, and cornstarch. Much easier than whisking it by hand!
Let’s get real, here, friends. Custards can be tricky, I know. I have a Toasted Marshmallow Chocolate Custard Pie on the site, and it took looooots of tries to get the custard right. So when I went to use that recipe as a base for this one, I decided there was a more foolproof method. And I made chocolate custard about 8 times until I was satisfied. That’s a lot of freaking chocolate, but someone’s gotta sacrifice.
A lot of different components can go wrong with custards. The dairy can curdle, the egg yolks can curdle, you can overwhisk, underwhisk (yes, I made those words up), the cornstarch can not work, there’s just a lot. So after lots of failed attempts, I read the internets high and low and found plenty of sound advice. The method that finally worked the best for me was from Pastry Chef Online. If you follow my instructions EXACTLY, your custard will come out. If not, your custard won’t set, or it will be lumpy, or it will set and then disintegrate after refrigeration, or something else will go wrong. But don’t let that scare you! Just know you can’t be laissez-faire with the instructions.
I also debated if I wanted a pure chocolate filling or a chocolate mint filling, and I went with the pure chocolate. The crust has a little mint and I decided on a mint whipped cream. If you want, you could add some peppermint extract to the custard and do a plain vanilla whipped cream instead! Speaking of the crust, you could either bake it or keep it no-bake. You end up with a bit more of a solid sheet of cookie as the crust if you bake it, but it works just as well as a no-bake and is just more crumbly. Dig in, guys.
- 10 oz. package Grasshopper cookies or Thin Mint cookies
- 1/4 c melted butter
- 4 c whipping cream
- 1 c sugar divided
- 6 egg yolks
- 1/4 c cornstarch
- 1 t salt
- 12 oz. quality milk chocolate chopped
- 1 t vanilla extract
- 1 c heavy whipping cream
- 1 c powdered sugar
- 1 t peppermint extract
- 1 t vanilla extract
- extra cookies or chocolate curls for garnish
Blend cookies in blender until you have crumbs, then pour into deep pie dish. Reserve some cookie crumbs for topping if desired. If you do reserve some, slightly decrease amount of butter used to maintain same ratio. Pour melted butter into pan, mix well with hands, then press into sides and bottom for crust. You can either bake at 350 degrees for 8 minutes, or refrigerate until firm (see post for notes on crust).
For custard, begin by heating 4 c whipping cream and 1/2 c sugar in heavy-bottomed, sturdy pot over medium/low heat. Whisk frequently, and by frequently, I mean don't leave the pot. You can take breaks to rest your hand and go more slowly, but you do not want the cream to curdle. Bring it to just under a boil. As soon as you see the first bubble pop on the surface, take it off of the heat.
Whisk or blend egg yolks, remaining 1/2 c sugar, cornstarch, and salt until pale yellow and fluffy. Immediately begin to temper egg yolk mixture by SLOWLY pouring in hot cream, quickly whisking at the same time. The goal is to slowly raise the temperature of the egg yolks without curdling or scrambling the eggs. Once about a cup or so of the cream has been mixed in, you're past the critical point and can whisk in the cream more quickly.
Pour mixture back into your pot. Over medium heat, whisking continuously until the mixture comes to a boil. Do NOT stop whisking. Once it begins to boil, boil for 30 seconds. Remove from heat. It should be thick and almost pudding-like at this point and should be free from curdles. If you do have curdles, you can pour the mixture through a fine-mesh strainer. If you have a lot of curdles, it might not set up properly, but a small amount is OK.
Add chocolate and vanilla, stir just until chocolate is melted, and no more. If you stir too much, you'll break up the thickening power of the cornstarch and your custard will dissolve. Pour into bowl and let cool on the counter 20-30 minutes. You may then pour it over your crust, spread thin, and refrigerate about 3 hours until completely set.
When ready to serve, whip whipped cream ingredients in blender for about 30 seconds. Top with cream and garnish, then serve.