Thin Mint Ice Cream Pie

My folks came over for a nice visit today, and I decided to reward them with a pot of my famous white chicken chili. But I needed a few key items like chicken, and headed off to the store. As I approached the momvan with 4 bags of groceries (yes, I know, I just went for chicken), a strange woman approached me and thrust two boxes of Thin Mints into my hands. With a half-crazed look in her darting eyes, she begged, "Please, please take them....", and then hurried into a running pickup and drove off. I stood there staring after her, dumbfounded, with the two boxes of mom crack in my hands. It's okay, sister, I know. Been there, done that. Damn Girl Scouts.

Back home, mom and I got the chili started while Poppy and Jay watched The Emperor's New Groove and giggled; and I thoughtfully contemplated my bounty. Hide 'em for an orgy later? or share with the family? or let my inner chef out to play? Oh hell yeah, the chef came out. And now you have the Girl Scout Thin Mint Ice Cream Pie.

Take two sleeves of Thin Mints (frozen for easier crushing), and beat the hell out of them until fine crumbs. Everyone knows that broken cookies leak calories, so crushed cookies are practically health food. Mix with half a stick of unsalted butter (melted) until coated thoroughly. Press evenly into deep dish or spring form pan.

Take a gallon of your favorite minty ice cream. I'm partial to Blue Bell Mint Chocolate Chip, leave in fridge to soften while making the crust. Mix the softened ice cream with a tub of Cool Whip, folding until smooth and blended. Turn into pie crust, pressing into corners to assure no air pockets and smooth out evenly. Put in freezer covered to firm, at least an hour.

Garnish with crushed Thin Mints, chopped Andes mints, or spritz with Redi-whip (the Teen Queen's favorite). Sit pan in a shallow dish of warm water and use a knife moistened with warm water to help slicing and serving.

I didn't get any pics to publish, I was lucky I got a slice.