Thin Mint Pie
16 thin mint cookies
1/8 tsp Salt
3 Egg whites
3/4 cup Sugar, white
½ cup Walnuts, chopped
½ tsp Vanilla, pure extract
1 cup Whipped cream
Shaved chocolate, optional
Preheat oven to 325
After freezing the thin mint cookies for 10 minutes, place them into a gallon bag, and roll with a rolling pin, to make fine crumbs. Set aside.
Beat salt, egg whites and sugar together, with electric mixer until they are stiff and glossy. Then fold in the walnuts, crushed cookie crumbs, and the vanilla extract.
Butter generously an 8 inch pie pan. Place the above mixture into the pan. Bake, in a preheated oven for 35 minutes.
Cool on a rack, and then refrigerate, for at least 3 hours. Cover the top of the pie with the whipped cream and the curls of shaved chocolate.
Wonderful Chocolate Pie
3 Tbl Cocoa, unsweetened
2 Tbl Flour, white
1 ½ cups Sugar
½ cup Butter, melted
2 Eggs, large
1/4 cup Water
3/4 cup Walnuts, chopped
½ cup Coconut, sweetened
1 1/4 cup Milk, evaporated
1 Pie shell, un-baked, 9 inch
Preheat oven to 350
In a large mixing bowl, combine cocoa, flour and sugar. To that combination, stir in the melted butter and eggs. Mix well after adding water, chopped walnuts, sweetened coconut and the evaporated milk.
Pour this chocolate mixture into the un-baked pie shell. Bake in the preheated oven until set, or about 35 minutes.
Frozen Cream Pie
1 ½ cup Crumbs, cream filled chocolate sandwich cookie, crushed
1/3 cup Butter, melted
1 quart Ice Cream, vanilla, softened
Chocolate Topping (see recipe below)
1 tub Whipped topping, (frozen kind) 8 ounce, thawed
2 Tbl Walnuts, chopped, toasted
Place cookies into a one gallon zip closure bag, and roll with a rolling pin, on a hard surface until cookies are crushed into crumbs. Add the melted butter to the bag, and combine the cookie crumbs and butter, by squeezing it around. Dump and press this butter and cookie mixture into a well buttered 9" pie pan. Without breaking up the crust, spoon the softened ice cream over cookie crust. Cover the pie pan and place into the freezer overnight.
Make the chocolate topping using the recipe below. Remove pie from the freezer and spoon the fresh made chocolate topping over the ice cream, cover pie again, and place back into the freezer and freeze until firm.
Remove pie from freezer, remove cover and dollop the thawed whipped topping on top of pie, and scatter on the toasted walnuts. Cut and serve immediately.
Chocolate Topping
3 Tbl cocoa, unsweetened
2/3 cup Milk, evaporated
½ cup Sugar, white, granulated
1 Tbl Butter
½ tsp Vanilla, pure extract
Over medium heat, in a heavy, medium sized saucepan, bring the cocoa, milk and sugar to a boil, stirring occasionally. Then reduce the heat, and simmer this chocolate mixture, stirring often, about 5 minutes or until it thickens. Remove pan from heat and stir in butter and vanilla extract. Cool this mixture, to ready it to top the ice cream.
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