Thin Mint Cookies & Cream Pie
This recipe was featured in the April 2013 issue of Every Day with Rachael Ray magazine.
Ingredients
- 1 package Thin Mint cookies
- 1/4 cup butter, melted
- 1 cup heavy cream
- 3/4 cup confectioners’ sugar
Yields: 6
Preparation
In food processor, finely grind 24 cookies. Once ground, pulse in the melted butter.
In a 9-inch pie tin, lightly press the cookie crumb mixture into the tin and place into the fridge for at least 30 minutes or until hardened.
In a large mixing bowl, whip the cream with sugar with a hand mixer until the cream stiffens and starts to form stiff peaks. Fold 12 crushed cookies into the whipped cream.
Evenly spread the whipped cream into the refrigerated pie crust and top with more cookie crumbs for garnish.
Slide whole cookies into the filling around the sides and serve.
Apple Crisp
Frito Frittata
Peanut Butter & Jelly Pancakes
"Creating a Monster" with Julianne Moore
"Moore or Less" with Julianne Moore
Clive Davis
Girl Scout Cookie-Inspired Desserts
Comment on this recipe
Guy Fieri & Wayne Brady
Elisabeth Hasselbeck & Wedding Do-Overs
Our Totally Awesome '80s Show
Hayden Panettiere & Makeover for a Weight-Loss Bride
Gwyneth Paltrow Cooks up Breakfast, Lunch & Dinner
( Advertisement )
( Advertisement )
