Cafe Au Mint Chocolate Pie (A Girl Scout Cookie Recipe)
Chocolate lovers with adore this scrumptious pie that is decadent to the touch.
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
ice cream
coffee flavour |
*
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 3 | tablespoons |
heavy whipping cream
whipping cream, (or condensed milk) |
|
| 1 ½ | slice |
girl scout mint cookies
crushed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
ice cream
coffee flavour |
*
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 45 | ml |
heavy whipping cream
whipping cream, (or condensed milk) |
|
| 1.5 | slice |
girl scout mint cookies
crushed |
* |
Directions
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350℉ (180℃).
Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
