Girl Scout Season Pie

Ingredients

Crust:

-24 thin mint cookies (about 1½ sleeves of cookies)

-3 tablespoons salted butter

-¼ cup of sugar

Filling:

-6 ounces bittersweet chocolate, chopped

-4 egg yolks

-3 tablespoons sugar

-pinch of salt

-2 cups heavy cream

Topping

-1 cup heavy cream

-¼ cup sugar

-1 teaspoon vanilla

-9 (or more to choice) thin mint cookies

Instructions

Crust

1. Preheat oven to 350°F and grease a 9 inch pie pan.
2. Put cookies into a quart sized ziploc bag and crush until fine.
3. Pour crushed cookies into a medium sized bowl and add butter and sugar.
4. Press mixture into greased pie pan, and bake for 8 minutes.

Filling

1. Simmer water in a medium sized sauce pan. Place a glass bowl over the simmering water, and add chopped chocolate to the bowl. Stir until smooth and remove from h

   

   eat. *the water should not touch the glass bowl.

2. Whisk egg yolks, sugar, and salt together in a medium bowl. Set aside.
3. Heat ⅔ cup of heavy cream in a medium sized sauce pan. Stir cream until steaming, then turn off heat.
4. Slowly pour steaming cream into the egg and sugar mixture. Whisk continually until thoroughly combined.
5. Pour mixture back into saucepan and heat until thickened, 2-3 minutes. Stir continuously to avoid scrambled eggs and cream!
6. Once incorporated, remove mixture from heat and carefully stir in melted chocolate. Let mixture cool to room temperature.
7. While chocolate mix is cooling, beat the remaining 1⅓ cup of cream with a mixer until stiff peaks form.
8. Once chocolate mixture is room temperature is cooled to room temperature, fold in ⅔ of the whipped cream into the mixture. Once well incorporated, fold in the remaining cream. Fold filling into baked pie crust.

Topping

1. Beat heavy cream until soft peaks form. Slowly add the sugar, beating into cream until stiff peaks form. Then add the vanilla.
2. Spread topping over pie filling. Top with 9 thin mint cookies.
3. Chill for 2 hours, remove from refrigerator 20 minutes prior to serving.