This delicious Butterscotch Mud Pie, made with a Toffeetastic Girl Scout Cookie crust, was our Girl Scout Cookie Recipe Bake-off Personal Pick!
Toffeetastic Girl Scout Cookie Recipe
Mr B and I had the honor of being part of a Girl Scout Cookie Bake-off a few cookie seasons ago. Competition in event was open to any Girl Scout from our community.
As a lover of all things caramelly and butterscotchy, this Toffeetastic Butterscotch Mud Pie was our personal favorite entry in the contest. My insider source (i.e., Mr B) tells me that it had a great chance to be the overall winner, but ended up coming in fourth because of poor pudding execution: the texture was just too grainy for the judges' tastes. Flavor-wise though, it was delicious.
Girl Scout Cookie Recipe Bake-off: Make the Winning Recipes
If you're here for the winning recipes, you can find our Personal Pick at the end of this post, or click through for the Judges Choice and People's Choice winners.
- Samoa Cheesecake Bars (Bake-off Winner)
- Strawberry Thin Mint Cookie Delight (People's Choice)
- Toffeetastic Butterscotch Mud Pie (My Personal Choice)
Read all about our GS Cookie Recipe Bake-off, including our tips for how to host a kids' bake-off.
Butterscotch Pudding Tips
Granular consistency in homemade butterscotch pudding is a common, tricky challenge. It can be avoided by (a) being patient as you whisk in the cream, (b) tempering the cornstarch mixture, and (c) whisking continually as the mixture reaches a boil. You can make the pudding even smoother by straining the mixture through a fine-mesh sieve. For more complete directions about how to make super-smooth butterscotch pudding, check out this great post on TheKitchn.com
Toffeetastic Butterscotch Mud Pie
- 1 9-inch pie plate
- 1 heavy saucepan
- 1 box Toffeetastic Girl Scout Cookies
- 2 tablespoons sugar
- 6 tablespoons melted butter
- 2 cups heavy cream
- ¼ cup sugar
- 2 ounces chocolate shaved
- Preheat oven to 350°F (175°C) degrees.
- In a food processor or by hand, finely crush the cookie crumbs. Add sugar and melted butter to the crushed cookies and stir to combine.
- Press crumb mixture into a 9" pie pan, and bake in preheated oven for for 8 to 10 minutes, or until warm, fragrant, and lightly toasted.
- Remove from oven and cool on wire rack.
- In heavy saucepan, heat butter, brown sugar, and salt to boiling, stirring frequently. Remove from heat; set aside.
- In small bowl, stir cornstarch into ⅓ cup of the milk until dissolved. Add egg yolks; beat with whisk until blended.
- Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine. Whisk in the cornstarch mixture. Heat to boiling over medium heat, stirring constantly. When pudding comes to a rolling boil, remove from heat. Allow to cool for 5 minutes.
- Pour pudding into prepared pie shell. Refrigerate for 3 hours.
- Beat heavy cream in a chilled bowl with electric mixer on high speed until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form.
- Spread whipped cream over cold pudding-pie and sprinkle with shaved chocolate. Chill until serving time.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.