Girl Scout Cookie Recipe Bake-off | The Good Hearted Woman

Toffeetastic Butterscotch Mud Pie

Prep Time4 hrs
Total Time4 hrs
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Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Crust

  • 1 box Toffeetastic Girl Scout Cookies
  • 2 Tbls sugar
  • 6 Tbls melted butter

Butterscotch Pudding

  • 4 tbls butter
  • 3/4 cup packed dark brown sugar
  • 1/2 tsp salt
  • 2 1/3 cups whole milk
  • 4 large egg yolks
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • 2 tablespoons vanilla

Topping

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 2 ounces chocolate shaved

Instructions

Crust

  • Preheat oven to 350 degrees
  • In a food processor or by hand, finely crush your cookie crumbs. Add sugar and melted butter 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.
  • Set aside to cool.

Butterscotch Pudding

  • In heavy saucepan, heat butter, brown sugar, and salt to boiling, stirring frequently. Remove from heat; set aside.
  • In small bowl, stir cornstarch into 1/3 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. Add 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.

Topping

  • 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.
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