Thin Mint Showdown: Lazy Thin Mint Pie
Give me a spoon now!
One can never have enough Thin Mints. At least that's what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make desert when life hands one unwanted Girl Scout cookies.
Starting today we will chronicle the recipes created for this Thin Mint showdown. Whose cuisine will reign supreme? Tune in to see who got their just desserts in a final post by Food Critic Michele Laudig.
Lazy Thin Mint Pie
I would have liked to produce some sort of mint foam. When it comes to these showdowns, I like to push the envelope a bit and hopefully pick up some culinary skills. For this showdown I threw all of that out the window.
I had just come off of a weekend long barbecue boot camp so I wanted to make something delicious but fast and easy. The result is Lazy Thin Mint Pie which I consider more of an assemblage than a culinary creation.
- 1 box of Thin Mint cookies - 6 tablespoons of melted butter - .25 cups of sugar - 1 half gallon of Blue Bell mint chocolate chip ice cream - 2 dark chocolate bars (Hershey's special dark was used in the above photo).
Take the ice cream out of your freezer and place it on a counter to thaw.
Meanwhile throw your thin mints into a food processor and let it go until you have a course, sand-like grind. If you don't have a food processor, I recommend a hammer and lots of patience. Whisk your pulverized Thin Mints and sugar together then add the butter and combine with a spoon or fork. In a buttered pie pan, smooth the Thin Mint mixture around the sides and bottom to create a pie crust.
If you have a double boiler, use it to melt one of the chocolate bars. If you don't, put some water in a small pot and put the chocolate (chopped fine) into a bowl placed on top of the pot. Put the heat on medium to melt the chocolate, but turn it off right before it all turns to liquid goodness. Pour this into the bottom of your pie shell and freeze it.
Once the pie shell is frozen, fill that sucker full of softened mint chocolate chip ice cream and smooth the top with a spatula. Repeat the aforementioned double boiler (pot and bowl) action and pour another former bar of chocolate over the top. Freeze this until ready to serve.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.