Girl Scout Mint Cookie Pie
Yield
1 piePrep
20 minCook
35 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
mint cookies
|
* |
| 3 | each |
egg whites
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
nuts
chopped |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
mint cookies
|
* |
| 3 | each |
egg whites
|
*
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
nuts
chopped |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Preheat oven to 325. degrees F.
Roll cookies between two sheets of wax paper to make fine crumbs (can freeze cookies a few minutes for easy rolling).
Beat egg whites and salt until stiff and glossy.
Fold in crumbs; nuts and vanilla.
Spread in buttered 8 inch pie plate.
Bake for 35 minutes. Cool and refrigerate 3 hours.
Cover with whipped cream and shaved chocolate.
