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5 from 1 vote

Thin Mint Chocolate Pie

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. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 1164kcal



  • 10 oz. package Grasshopper cookies or Thin Mint cookies
  • ¼ c melted butter

Chocolate Custard

  • 4 c whipping cream
  • 1 c sugar divided
  • 6 egg yolks
  • ¼ c cornstarch
  • 1 Tablespoon salt
  • 12 oz. quality milk chocolate chopped
  • 1 Tablespoon vanilla extract

Mint Whipped Cream

  • 1 c heavy whipping cream
  • 1 c powdered sugar
  • 1 Tablespoon peppermint extract
  • 1 Tablespoon 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 ½ 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 ½ 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.


Calories: 1164kcal | Carbohydrates: 99g | Protein: 9g | Fat: 86g | Saturated Fat: 50g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 575mg | Potassium: 331mg | Fiber: 3g | Sugar: 76g | Vitamin A: 2559IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 5mg