Girl Scout Cookie Pie, Diana
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pie
Cuisine: American
Serves: 6 slices
Ingredients
  • For the crust:
  • 1 ½ cups Thin Mint cookie crumbs (about 24 cookies)
  • ¼ cup melted butter
  • .
  • For the Filling
  • 10-12 crumbled Tagalong cookies
  • 2 3.4 boxes instant vanilla pudding; milk as per directions on the box, about 4 cups for the 2 boxes.
  • 2 Tbsp. green sugar
Instructions
  1. For the crust:
  2. Crush the Thin Mint Cookies by placing the cookies in a large plastic baggie, and using a rolling pin, crush the cookies into fine crumbs.
  3. Mix the butter and crumbs with a fork and press into a 9 inch pie pan. Refrigerate for at least 30 minutes
  4. For the Tagalong peanut butter layer:
  5. Crumble 10-12 Tagalong cookies. These “crumble” best by tearing them into small pieces by hand. Press into the pie shell; refrigerate while making the custard filling.
  6. For the custard layer:
  7. Make the vanilla pudding per package directions for a pie filling. Pour over the Tagalong cookie layer. There likely will be extra filling which can be poured into custard cups for a treat later. Refrigerate for at least 1 hour until firm. Just before serving, garnish with the Girl Scout Trefoil. The trefoil template can be found online and printed, traced to parchment paper. Cut out the trefoil image and gently place the parchment with the trefoil centered on the pie, lightly pressing edges of the image to the pie. Sprinkle with green sugar and gently remove the parchment.
Recipe by People, Places and Pies at https://peopleplacespies.com/celebrating-girl-scouts-girl-scout-cookie-pie-diana/