Last Friday was National Pie Day! I gave you all a little sneak peek on my social media sites of what I’d made for that special day. I also gave you a hint as to what that yummy pie would taste like. Well, here ya go…to honor one of my favorite desserts – Pie, and a very special group that I’m quite fond of, The Girl Scouts of America, here is my Thin Mints Ice Cream Pie. It’s creamy, minty and cold with just the right amount of crunch from the graham cracker crust. The flavor of the chocolate cookie mixed with ice cream could almost be two of the best flavors ever combined. So here’s to Pie, ice cream, and the Girl Scouts, so glad to introduce y’all to each other!
Oh my goodness! Who could resist these two sweet faces…
certainly not Mr. A Southern Soul. Good thing they didn’t take credit cards!
Thin Mints Ice Cream Pie with Graham Cracker Crust
Thin Mints Ice Cream Pie. It’s creamy, minty and cold with just the right amount of crunch from the graham cracker crust.
- 12 graham crackers
- 1/4 cup sugar
- 6 tablespoons butter
- 1 sleeve of Girl Scout Thin Mints cookies - chopped
- 1 pint (2 cups) vanilla ice cream - softened
- Preheat oven to 375 degrees.
- Break crackers into bowl of a food processor. Add sugar and pulse until crackers are chopped to a fine texture. OR - Place crackers and sugar into a zip top bag and crush until crackers are broken into fine crumbs.
- Melt butter and pour over cracker crumbs. Mix well.
- Pour mixture into a pie pan, pressing into bottom and sides using your hand or the bottom of a small measuring cup.
- Bake for 8 to 10 minutes until golden and dry.
- Cool completely before using.
- Add all but 1/4 cup of chopped cookie to ice cream.
- Fold together.
- Fill pie shell with ice cream mixture and smooth to edges of crust.
- Top with remaining chopped cookies.
- Cover with plastic wrap and place in freezer for at least 3 hours.
- Slice and serve while still firm.