Toffeetastic Butterscotch Mud Pie

This delicious Butterscotch Mud Pie, made with a Toffeetastic Girl Scout Cookie crust, was our Girl Scout Cookie Recipe Bake-off Personal Pick!

_{Recipe winner is a minor; name withheld.}

Course Dessert, Sweets

Cuisine American

Diet Vegetarian

Prep Time 25 minutes

Cook Time 25 minutes

Chilling Time 3 hours

Total Time 3 hours 50 minutes

Servings servings

Calories 465kcal

Author Renee

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.