Saturday, February 19, 2011

Thin Mint Chocolate Mousse Pie

I made this last night, after I found a recipe online using Jello pudding but switched it up with the Chocolate Mousse and adding Mint Extract for extra mintyness!

2 boxes Dr. Oetker Dark Chocolate Truffle Mousse
2 c. cold milk (per Dr. Oetker's instructions)
1/4-1/2 tsp. Mint extract, depending on how minty you want it
approx. 20 Girl Scouts Thin Mint Cookies, or enough to border your pie rim, plus 4 for crushing to sprinkle on top
1 pie crust, baked off and cooled (I used an 8" pie plate)

Follow Dr. Oetker's instructions on the box, mixing the 2 c. cold milk, packaged mousse mix, and the mint extract.

**You may have extra mousse that won't fit in your pie shell so if you want pure chocolate set at least 1 cup aside, then add the mint extract to the rest of the mousse. I had 2 cups of extra mousse since my pie plate was smaller.

Pour mint chocolate mousse into the baked pie shell, place the whole Thin Mint cookies around the border of the pie to create a crown look. Put 4 Thin Mints in a sandwich ziplock bag and crush with a rolling pin. Sprinkle crumbs over top and chill in the fridge according to Dr. Oetker's directions.

1 comment:

  1. Ooh! I've gotta try this one! I didn't think Thin Mints could get any better... but it looks like you may have done it!