Girl scout mint cookie pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Bradshaw bdgm08b | ||
| 16 | Girl scout thin mint cookies | |
| 3 | Egg whites | |
| ⅛ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ½ | cup | Chopped nuts |
| ½ | teaspoon | Vanilla |
| 1 | cup | Heavy cream, whipped |
| Shaved chocolate, opt. | ||
Directions
Preheat oven to 325. 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 w/whipped cream and shaved chocolate. Denise Bradshaw
Posted to JEWISH-FOOD digest V97 #049 by Nancy Berry <nlberry@...> on Feb 12, 1997.