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Your Weekly Girl Scout Cookie Recipe: Mile-High Peppermint Pie

Get cookin' with delicious cookie recipes!

Grab a box—or two, three, or more!—of your favorite Girl Scout Cookies, then try these easy-peasy recipes courtesy of Taste of Home. You can make your very own Girl Scout Cookie–inspired masterpiece to share with friends and family. It’s an amazingly delicious way to create meaningful moments of joy with the ones you love most! Came up with your own out-of-this-world, cookie-inspired dessert?

Mile-High Peppermint Pie

Prep: 40 min. + freezing; Bake: 5 min.

  • 1 1/2 cups crushed Thin Mints® Girl Scout Cookies (about 24 cookies)
  • 2 tablespoons butter, melted
  • 5 cups peppermint ice cream, softened if necessary


  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
  • 1/2 cup sugar
  • 3 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract


  • 5 large egg whites, room temperature
  • 2/3 cup sugar

In a small bowl, mix crushed cookies and melted butter. Press onto the bottom and up sides of a 9-in. metal pie pan. Freeze, covered, for 1 hour or until firm.

Spread ice cream into crust. Freeze, covered, until firm.

To serve, preheat oven to 450°. In a small saucepan, melt chocolate and butter over medium-low heat. Stir in sugar, water, corn syrup, and salt. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 4–5 minutes or until slightly thickened, stirring frequently. Stir in vanilla; keep warm.

For meringue, in a small, heavy saucepan, combine egg whites and sugar. Using a hand mixer, beat on low speed 1 minute. Place saucepan over low heat; continue beating on low until a thermometer reads 160°.

Transfer mixture to a bowl. Beat on high until stiff glossy peaks form. Spread over frozen pie. Bake 2–3 minutes or until meringue is lightly browned. Serve immediately with warm chocolate sauce. Yield: 8 servings.