Thin Mint French Silk Ice Cream Pie

Mmmm pie. Chocolate pie. I got the idea for this from back when I was in college and working for a small mom and pop pie place in Columbia, Missouri called Peggy Jeans Pies. Every year around Girl Scout cookie season, they'd do a French silk pie with a special twist - a thin mint crust. I was obsessed. It didn't help matters that they also sold miniature pies that were about the size of 2 servings and I got an employee discount. My friends loved it, though, when I'd show up to social functions with gourmet pies. Peggy Jean's is no longer in business but I definitely had them in mind when I created this recipe, and I added the ice cream factor because... well, who doesn't scream for ice cream?

What you need:

• 1 carton mint ice cream
• 1 box of thin mint or similar cookies
• 6 tablespoons chilled salted butter
• 1/2 cup sugar
• 1 1/2 ounces unsweetened chocolate, melted and cooled
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 3 tablespoons vegetable oil (give or take)

Directions:

Take out that package of thin mints you've been hoarding in the pantry since Girl Scout Cookie season and try not to hoover too many of them because you're going to need almost all of it. Proceed with crushing the thin mint cookies however you choose - you can try blending them, a mortar and pestle works well, or - under dire circumstances - a meat tenderizer will get the job done (desperate times call for desperate measures. I've uncorked a wine bottle with a hammer and screw, before. What of it?).

Once you've pulverized the thin mints to satisfaction, put the crumbs in a bowl and add three tablespoons of vegetable oil and mix well. Take out your pie pan (freezer-safe) and pat out your mint chocolate pie crust. Put it in the freezer for a couple of hours. In the meantime, let the mint ice cream sit out so it melts enough to spread evenly over the crust without picking up too many of the crumbs. While you wait for your pie crust to freeze, you can begin making the French silk. In a bowl, cream the butter and sugar until it's light and fluffy. Gradually add the vanilla and the melted chocolate* (they always say that in directions and I never pay attention. Cannonball!). Add the eggs one at a time and beat the mixture until it's smooth. Remove the pie crust from the freezer and spread a layer of thin mint ice cream. A cup and a half should do it, but you can add more or less depending on your affection for mint ice cream. Last, pour the French silk over the top. Cover it with plastic wrap and freeze for another four hours or overnight. You can serve this right out of the freezer, no thawing necessary.

I tried heating my chocolate in the microwave because I'm lazy. I swear it was only in there for 2 minutes and it started smoking and was burnt, so if you want to go the microwave route, keep a close eye on it. It will be melted but will hold it's shape. How does that happen?! Otherwise, use the stove top method or one of those special tiny crock pots for melting candies.