Thin Mint Cookies & Cream Pie recipe - Rachael Ray In Season

Thin Mint Cookies & Cream Pie

thin mint cookies and cream pie
  • 6Servings


  • 36 Thin Mint Girl Scout cookies
  • 1/4 cup butter, melted
  • 1 cup heavy ceam
  • 3/4 cup confectioners' sugar


In a food processor, finely grind cookies. Pulse in butter; press evenly into a 9-inch pie plate. Refrigerate for 30 minutes. Whip heavy cream with confectioners sugar until stiff peaks form; fold in 12 crushed cookies and spread mixture into the crust. Top with softly whipped cream and some more crumbled cookies. Slide whole cookies into the filling around the edges.