Minted Brownie Pie

“My grandmother gave me this recipe. She usually makes it around the time of year when the Girl Scouts come by with their Thin Mint cookies! The pie has the texture of a brownie, with a very mild, refreshing flavor of mint. If you'd like a stronger mint flavor, I would replace the vanilla extract with peppermint extract. The inside stays very moist and gooey! I usually use walnuts, but any nuts you are partial to in brownies would work just fine. Please note that the pie should be refrigerated for 3-4 hours before serving, and this is not included in the cooking/preparation time.”
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Ingredients Nutrition

  • 14 thin mint cookies
  • 3 egg whites
  • 0.25 ml salt
  • 177.44 ml sugar
  • 4.92 ml vanilla extract
  • 118.29 ml nuts, chopped
  • 118.29-236.59 ml whipped cream (optional)
  • unsweetened chocolate (optional)


  1. Chill cookies in refrigerator for a few minutes.
  2. Meanwhile, beat egg whites and salt until soft peaks form.
  3. Crush cookies into crumbs and fold into the egg mixture.
  4. Add nuts, sugar, and vanilla extract, and mix well.
  5. Spread mixture into a lightly buttered 9” pie plate.
  6. Bake at 325 degrees for 35 minutes.
  7. Cool thoroughly, and refrigerate for 3-4 hours.
  8. Optionally, serve garnished with dollops of whipped cream and curls of shaved, unsweetened chocolate.

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