Thin Mint Pie #PiDay

Happy Pi Day!!

This one is super exciting because the date matches the first 8 digits of pi!  Wow!

3.1415926

I had planned to have this post go live at

3-14-15 at 9:26 am 
but then, I decided to join in on Terri's (from Love and Confections) Pi Day event and 9:26 would've been a bit too late to post!

Actually, I had it go up at 5:26 am my time...so it was 9:26 somewhere, right?

Wait…is my geek showing?

Ok, ok, the pie.

Chocolate and mint is one of my very favorite flavor combinations.  This lovely pie has both flavors perfectly balanced to mimic my favorite girl scout cookie: Thin Mints!!

Plus is green for St. Patrick’s day later this week!

Perfection!

Now a quick note from Terri & a shoutout to all of the other wonderful bloggers participating in today's Pi Day event:

Welcome to Pi(e) Day hosted by Terri from Love and Confections! Pi Day is celebrated every March 14 by math fans around the world - and also bakers and pastry chefs. Pi is an non-repeating, infinite number represented by the Greek letter π, and used to represent the ratio of the circumference of a circle to its diameter. Today, March 14, 2015, is an extra special Pi Day, because at 9:26:53 AM it creates the "Pi Moment of the Century". The first ten digits of Pi are 3.141592653 (3/14/15, 9:26 AM and 53 seconds). This exact date and time happens once every hundred years - a once in a lifetime moment for most of us. How cool is that? Today, 20 Food Bloggers have gathered and want to celebrate the fun of Pi by creating their own sweet and savory pies to share with you. Hope you have a delicious day!

Enjoy a slice from the Pi(e) Day Bloggers:

• Apple Pear Pie with Crumble Topping from Baking and Creating with Avril
• Apple Rhubarb Strawberry Pie from Food Lust People Love
• Buffalo Chicken Shepherd's Pie from Healthy. Delicious.
• Chocolate Mousse Pie from A Day in the Life on the Farm
• Chocolate Silk Pie from Famished Fish, Finicky Shark
• Coconut-Pistachio Pie from The Spiffy Cookie
• Curried Lamb Potpie from Culinary Adventures with Camilla
• Fresh Strawberry Pie from Taste Cook Sip
• Hillbilly Apple Pie from My Catholic Kitchen
• Kentucky Derby Pie from Kelli's Kitchen
• Mixed Berry Slab Pie from Making Miracles
• Peach-Blueberry Pie from The Redhead Baker
• Salted Honey Pie from girlichef
• Sicilian Ricotta Pie from Cake Duchess
• S'Mores Brownie Pie from Cheese Curd in Paradise
• Strawberry Daiquiri Pie from Love and Confections
• Thin Mint Pie from Amy's Cooking Adventures
• Top Secret Derby Pie from A Kitchen Hoor's Adventures
• Triple Berry Pot Pie from {i love} my disorganized life
• Vegetable Pot Pie from Sew You Think You Can Cook

Thin Mint Pie

Adapted from Pillsbury

Crust

18 Oreo cookies

10 Thin Mint (or grasshopper) cookies

5 tbsp butter, melted

Mint Layer

4 oz cream cheese, softened

½ cup powdered sugar

¼ tsp peppermint extract

4 drop green food coloring

1 cup Cool Whip, thawed

3 tbsp mini chocolate chips

Fudge Layer

1 (4 serving) package Cook & Serve chocolate pudding mix

1 ¼ cups milk

1 cup semisweet chocolate chips

Garnish

Cool Whip

Thin Mints

Place the Oreos and Thin Mints into the bowl of a food processor and process until crumbled.  Add the butter and process until the ingredients are combined.

Press the crust across the bottom and about half way up a spring form pan (or a deep pie plate).  Place in the refrigerator for at least 30 minutes.

To make the mint layer, beat the cream cheese and powdered sugar until smooth.  Stir in the mint extract and food coloring until combined.  Last, gently fold in the cool whip and chocolate chips.  Spread evenly across the cooled crust.

To make the fudge layer, whisk together the pudding mix and milk in a saucepan over medium heat.  Bring to a boil, whisking frequently.  Add the chocolate chips, stirring until melted.  Cool slightly, then pour over the mint layer.

Refrigerate the pie for 2 hours or until set.  Garnish the pie with additional cool whip and thin mints.

Serve cold and refrigerate any leftovers.

More Pi Pie!