Thin Mint Brownie Pie

Printed from Crazy for Crust


For the Crust:
2 1/2 cups flour
1/2 teaspoon salt
1 cup (2 sticks butter), cut in small cubes and chilled
1/2 cup ice water

For the filling:
1 box of brownie mix (family size), plus the ingredients on the box
1 sleeve (half a box) of Thin Mint cookies, about 20
(If it's not Girl Scout Cookie season, you can use the Keebler Grasshopper cookies.)

To prepare crust:
  1. Mix flour and salt in a food processor. Add chilled butter and pulse until it forms coarse crumbs. Add the water, 1 tablespoon at a time, until the dough forms a ball. Separate into two sections.
  2. For mini pies: roll out one section of dough to 1/4 inch thick and cut circles that are 4 inches in diameter. Grease your muffin tins or spray liberally with cooking spray and press into each muffin cup. (A silicone muffin pan works awesome for this; they pop right out. Be sure if you're using a regular muffin tin to really grease it good or they will stick. And you'll end up with chunks of pie.) Repeat with the remaining dough, re-rolling when needed. Makes approximately 18-22 mini pies. Chill until ready to use.
  3. For a large pie: this dough recipe will make two 7-9" pie crusts. Roll out dough and line the two pie pans. Crimp the edges. Chill until ready to use.

To prepare filling:
  1. Preheat oven to 350 degrees.
  2. Mix the brownies in a large bowl following the directions on the back of the box.
  3. In a food processor or on a large cutting board, finely chop the Thin Mint cookies and add them to the brownie batter. (If you stopped here and just made these as brownies they'd be awesome!)
  4. Pour the brownie batter evenly into your mini pies or large pie crusts. You may have some filling left over. You can bake this in greased muffin tins or a small baking pan.
  5. Bake mini pies for 18-22 minutes. Bake large pies about 25-35 minutes. (I made mini pies not a large one, so after about 20 minutes keep an eye on the oven so they don't overcook.)

Best served with whipped cream or ice cream and lots of extra Thin Mint cookies!

Source: Crust recipe from All Recipes; idea by Dorothy @ Crazy for Crust