Go Back

Thin Mint Pudding Pie

Print Recipe
Servings: 6 servings
Ingredients Method

Ingredients
  

Thin Mint Crust
  • 2 Cups Thin Mint Cookies Smashed (about 30 cookies)
  • 5 T butter melted
  • 1/4 cup sugar
  • pinch of salt
Chocolate Pudding
  • Thin Mint Cookie Crust
  • 1 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Whole Milk
  • 4 whole Egg Yolks
  • 6 ounces Ghiradelli Bittersweet Chocolate Bars Chopped Finely
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Butter
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla

Method
 

Thin Mint Crust
  1. Preheat oven to 350 degree F.
  2. Smash Thin Mint cookies in a gallon bag and add to mixing bowl.
  3. Add melted butter, sugar and salt to smushed cookies and mix until fully combined.
  4. Press into a greased pie pan until even. Cook for 10 minutes.
  5. Let cool completely before adding pudding. If leaving out overnight, cover with foil.
Chocolate Pudding
  1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
  2. Pour in milk and egg yolks, and whisk together.
  3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 5-7 minutes.
  4. When it starts to bubble around the edges and thicken, remove from heat.
  5. Add the chopped chocolate, vanilla, and butter. Stir until everything is fully combined and smooth.
  6. Pour the pudding onto the pie crust. Chill in the fridge for at least four hours or overnight.
  7. When ready to serve, add fresh whipped cream and chocolate shavings.
Whipped Cream
  1. Freeze mixer bowl and whisk for 10 minutes.
  2. Pour heavy whipping cream, vanilla and sugar in mixing bowl.
  3. Mix on level 6 for 4-5 minutes until soft peaks form. You'll know it's ready when you can remove the whisk, hold it upside down and it stays put.