Butter mints — which are also sometimes called pastel mints, dinner mints or pillow mints — are firm, silky candies with a mild mint flavor. (You can see them here.) These mints are used in both of these pie recipes — the first recipe calls for them whole, while you need to chop the mints for the second.
Cool mint cookie pie (1975)
1/2 cup nonfat dry milk
1/2 cup iced water
2 egg whites
1 teaspoon lemon juice
1/4 cup sugar
1/4 teaspoon peppermint extract
5 drops green food color
1/3 cup small pastel pillow mints
1 chocolate wafer, finely crushed (about 1 tablespoon)
Beat dry milk, water and egg whites in small mixer bowl on high speed 3 minutes. Beat in lemon juice on high speed 1 minute. Beat in sugar, 1 tablespoon at a time; continue beating until thick and fluffy, about 2 minutes (do not over-beat].
Beat in extract and food color until well mixed, about 15 seconds. Fold in mints; pour into ungreased 9-inch pie plate.
Sprinkle with wafer crumbs. Freeze uncovered until firm, about 1 hour.
Makes 8 servings – less than 100 calories per serving
Combine wafer crumbs, confectioners’ sugar, and melted butter or margarine. Press into 9-inch pie plate; chill. In saucepan, combine crushed mints and gelatin; gradually stir in milk and egg yolks. Cook and stir over medium-low heat till slightly thickened, 10 to 12 minutes. Stir in a few drops green food coloring; cool.
Whip cream till soft peaks form. Beat egg whites till soft peaks form; gradually add granulated sugar, beating to stiff peaks. Fold egg yolk mixture, then whipped cream, into egg whites. Spoon into pie shell; chill till firm, about 5 hours. Garnish with additional whipped cream.