As Friends of Coliloquy know, I love to bake and our entire team loves pie. It’s really a perfect match (other than the fact that I don’t get to spend much time in the kitchen these days).
However, last week, I decided to try making a new pie, in honor of Heidi Kling, Nephele Tempest, Pam van Hycklama, and Annette Pollert, henceforth known as the Thin Mint Gang (TMG), due to an awesome moment at this year’s San Francisco Writer’s Conference, when a girl scout strolling through the hotel lobby hit paydirt with our bevvy of starving literary ladies.
Fast-forward to the next day, when Waynn turned down a girl scout selling cookies at the office. Aside from the fact that I now blame him for single-handedly crushing her entrepreneurial dreams, he managed to slightly redeem himself by sending around a link to Dreyer’s limited edition thin mint ice cream…which led to Lisa’s Thin Mint Ice Cream Pie!
We ate the first one last week at Innovation Endeavors in Palo Alto, and I am officially adding it to my pie rotation. If you’d like to make it at home, here’s the recipe:
Lisa’s Thin Mint Ice Cream Pie
3 sleeves of thin mint cookies (that leaves one sleeve for snacking and decorating)
7 T butter, melted
ice cream layer: 1 gallon Dreyer’s Thin Mint Ice Cream
fudge layer: 1/4 lb of fudge, melted
mocha custard layer:
I used Martha Stewart’s recipe: http://www.marthastewart.com/316400/mocha-custards, but if you don’t have a lot of time, you can replace with instant mousse (I don’t judge). Either buy chocolate mocha mousse or buy chocolate mousse and replace water with coffee.
Place the cookies (still in their plastic sleeves) inside a 1-gal freezer bag and vigorously smash to smithereens. I used a baseball bat. This should be fun!
Mix cookie smithereens with melted butter, and then, using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate
Pull the ice cream out of the freezer and place in fridge while you make the mousse layer (this will make the ice cream easier to mold)
Layer the ice cream into the bottom of the pie crust, filling it about 3/4 of the way. Use your hands to mold it into the pan. Drizzle a thin layer of the melted fudge on top, and then seal with a layer of the custard or mousse (the fudge and custard will hold the pie together later). Decorate with thin mints and place in freezer.
Move pie to refrigerator 30 minutes before serving. Dip bottom of pie pan into 1/2 inch of hot water to loosen. Cut and serve.