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Mint Chocolate Cookies & Cream Pie

Paula Nemzek from KCTS 9 Cooks
Serves 8 to 10
  • 46-48 fudge mint cookies, such as Girl Scout Thin Mints or Back to Nature Fudge Mint Cookies
  • 1/4 cup butter, melted and cooled slightly
  • 1 cup heavy cream
  • 3/4 cup confectioners' sugar
In a food processor, finely grind 24 cookies. Add melted butter and pulse. Alternatively, place cookies in a plastic bag and crush them with a mallet. Transfer to a bowl and stir in butter. Lightly press crumb mixture into a 9-inch pie plate. Refrigerate for 30 minutes or more to set. Crush 12 more cookies. In a large mixing bowl, whip cream until it forms soft peaks. Fold in sugar and continue whipping until stiff peaks form. Fold the crushed cookies into the filling mixture, and evenly spread in the pie crust. Crush 2 cookies and garnish the top of the pie with the crumbs. Embed whole cookies in the filling and serve.


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