Girl Scout Thin Mint Pie Recipes

Steps:

• Remove 10 cookies and set aside.
• Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.
• Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.).
• Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.
• Chop remaining cookies and combine them with about 2 ½ cups (doesn't have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.
• Chill for 4 hours or until set.
• To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.
• To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

Steps:

• Make the cookie crust:
• In the bowl of a food processor, finely grind the cookies. Add the melted butter and process until the crumbs start to stick together. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill until ready to use.
• Make the filling:
• Position a rack in the center of the oven and preheat to 350°F.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool until lukewarm.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until blended. Add the eggs, one at a time, beating until just incorporated. Add the melted chocolate, along with the heavy cream, cocoa powder, and the vanilla and peppermint extracts and beat, scraping down the bowl and paddle as necessary, until smooth and streak-free.
• Pour the filling into the prepared crust, smooth the top, and bake until the center is just set, about 1 hour. Transfer to a rack to let cool for 20 minutes. Press down gently on the puffed edges to flatten then run a small sharp knife around the top edge of the pan to loosen the cake. Do not remove the pan sides. Let cool completely then cover with a double layer of plastic wrap and chill overnight. Bring to room temperature before serving, if desired. DO AHEAD: The cheesecake can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 3 days.