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.
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.
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 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.
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.