Savory chocolate thin mint mini pie recipe for an after dinner treat for the family and friends.
Servings 12mini pies
2packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust
1 3.4ouncepackage Chocolate Jell-O Instant Pudding and Pie Filling
1cupwhipping creamnot ultra-pasteurized which is harder to whip
1teaspoonpure vanilla extract
18-20Thin Mint cookiesabout 1 1/2 sleeves or 1 1/4 cup, crumbled (these can crumble pretty finely. I keep them pretty chunky)
In a medium size bowl, prepare chocolate pudding per package directions. Chill in refrigerator while preparing whip cream.
To prepare whip cream, place cold heavy cream, powdered sugar and vanilla in a large mixing bowl. With an electric hand mixer, stand mixer with whisk beater attachment or hand whisk (which I prefer), beat cream at slow speed, slowly increasing speed to avoid splashes as cream thickens.
Continue beating until soft peaks form. Slow beat speed at tail end of mixing so you don’t beat too long for cream to turn into butter.
Pull pudding from refrigerator and gently fold 1 cup—or half—of the whip cream in with the pudding. Spoon pudding into graham cracker pie crusts to 1/4” below the lip of the pie crust (pudding will plump once whip cream is added to top.) Top pudding with 1 tablespoon or more of crumbled thin mint cookies. Top mixture with dollops of whip cream. Refrigerate for up to 1/2 hour or overnight before serving.
**optional pudding ingredient add-ins: raspberries, strawberries, bananas or nuts