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Close up of a Thin Mint Pie made with Thin Mints Girl Scouts Cookies on top

Thin Mints Chocolate Pie

Thin Mints Pie is a beautiful chocolate cream pie that supports the Girl Scouts of America by using a whole box of Thin Mints Girl Scout Cookies as an ingredient. If you love Thin Mints, this is the pie for you.  

Course Dessert
Cuisine American
Keyword Thin Mint Pie
Prep Time 25 minutes
Cook Time 35 minutes
Referate to set 4 hours
Total Time 1 hour
Servings 8
Calories 523 kcal
Author Mikel @ Sweet Bytes


Thin Mints Crust

  • 1 1/2 cup chocolate graham cracker crumbs (I use Teddy Grahams) 5.5 ounces
  • 1/3 cup melted butter
  • 1/4 cup sugar
  • 2 Thin Mints Girl Scouts Cookies crumbs finely chopped

Thin Mints Chocolate Pie Filling

  • 3/4 cup sugar
  • 1/4 cup natural cocoa powder
  • 3 Tablespoons cornstarch
  • 1/4 teaspoon fine salt
  • 1 1/2 cup whole milk
  • 1/2 cup heavy whipping cream
  • 4 egg yolks from large eggs
  • 1 cup chocolate chips or chopped chocolate
  • 17 Thin Mints Girl Scouts Cookies whole

Thin Mints Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 teaspoons nonfat milk powder
  • 3 Thin Mints Girl Scouts Cookies crumbs finely chopped


Pre-heat the oven to 375°F

Make the Thin Mints Pie Crust

  1. In a food processor or by hand, chop the chocolate graham crumbs and the 2 Thin Mints together to make fine crumbs. 

  2. Place the butter, chocolate Thin Mints crumbs, and sugar in a medium mixing bowl. Stir until incorporated and the mixture resembles coarse wet sand. 

  3. Pour pie crust mixture into your 9" pie plate. Using a flat bottomed glass or tamper, press the crumbs into the bottom and sides of the pie pan. Start in the center and work the crumbs up the sides for best results. 

  4. Bake the pie crust on a baking sheet for ease of transport. Bake for 8-10 minutes or until the top edge of the crust looks slightly toasted. 

  5. Remove pie crust from the oven and allow to cool until needed.

Make the Thin Mints Chocolate Pie Filling

  1. In a medium pan, whisk together the sugar, cocoa powder, cornstarch, and salt. 

  2. In a medium mixing bowl whisk together milk, cream, and 4 egg yolks. 

  3. Slowly pour wet ingredients into the dry ingredients, whisking as you pour. Continue to whisk the mixture to blend ingredients, making sure to get all of the dry ingredients from the edges of the pan bottom. 

  4. Set pan over medium heat, stirring continually and scraping the bottom of the pan with a heatproof spatula or wooden spoon. Do not rush or stop stirring or the filling will scorch. 

  5. Before the pie filling boils, it will begin to make clumps, it's supposed to happen, keep stirring! Continue stirring until mixture reaches a full boil. 

  6. After it reaches a full boil, continue to stir and allow to boil for 1 full minute AND until the filling looks glossy. It might take up to 3 minutes. 

  7. Remove filling from the heat and add the chocolate chips. Stir slowly until all of the chips and melted and well blended into the filling. 

  8. Optional: Pour the filling through a fine-mesh sieve to strain out any clumps that might be remaining. Use a spatula or spoon to help filling work through since it's so thick it takes a little elbow grease. 

  9. Arrange 8 whole Thin Mints in a single layer in the bottom of the pie crust. Pour about 1/2 of filling on top. Arrange another layer of 9 cookies on top of the filling followed by the remaining filling. 

  10. Lay plastic wrap directly on the top surface of the pie. Refrigerate at least 4 hours and preferably overnight before topping and serving. 

Make the Thin Mints Whipped Cream and Garnish

  1. Pour heavy whipping cream, powdered sugar, and nonfat milk powder into a large mixing bowl or the bowl of a stand mixer. 

  2. Beat on medium-high speed until the whipped cream thickens and will hold a stiff peak on the end of your beater attachment. DO not over beat 

  3. Gently fold 3 finely chopped Thin MInts cookies into the whipped cream and continue to stir gently until all of the crumbs are evenly distributed throughout the cream.  

  4. Heap whipped cream on top of the chilled Thin Mints pie and artfully arrange the remaining 10 Thin Mints cookies on top before serving. 

  5. Slice and serve immediately or refrigerate.

Recipe Notes

The pie will stay fresh for approximately 3 days in the refrigerator.