From start to finish, this recipe will take you about 20 minutes to prepare. The pie needs to chill in the freezer for at least 2 hours before serving.
32 Girl Scout Thin Mints
2 tbsp melted butter
1 container marshmallow cream
2/3 cup half and half
2 tbsp Creme de Menthe liqueur
2 tbsp Creme de Cacao Liqueur
1-2 drops of green food coloring (optional)
1 cup heavy cream
2 Thin Mints crushed for sprinkling on top
Crush cookies and mix well with butter.
Press cookie mixture into bottom and sides of pie pan, and set aside.
Melt marshmallow cream and half-and-half in a saucepan over low heat, stirring constantly.
When melted and combine, place in pan of ice to cool down quickly.
Once mixture is cook, add Creme de Menthe and Creme de Cacao. Taste, and add more Creme de Menthe to taste as needed.
Add food coloring.
In a mixing bowl, beat whipping cream until stiff.
Pour cold marshmallow mixture into whipped cream and fold together gently.
Pour filling into Thin Mints crust.
Crumble and sprinkle cookies on top.
Place in freezer for a minimum of 2 hours before serving.
Remove from freezer 10 minutes before serving.
Slice and serve.