This pie honors the classic Girl Scout cookie by combining an oaty cookie crust and a smooth peanut butter mousse filling. Of course a few Do-Si-Dos are the perfect topping.
About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.
- Yield:serves 8
- Active time: 1/2 hour
- Total time:2 hours
- For the Crust:
- 2 boxes Do-Si-Dos Girl Scout Cookies (3 sleeves for crust, 1 for top)
- 4 ounces rolled oats, toasted in the oven and cooled
- 4 tablespoons unsalted butter, melted and cooled
- Pinch of salt
- For the Filling:
- 9 ounces creamy peanut butter
- 4 ounces sweetened condensed milk
- Pinch of salt
- 10 ounces heavy cream, whipped to soft peaks and chilled
Place three sleeves of cookies and toasted oats in the bowl of a food processor. Run food processor on high, stopping and pulsing now and then, until the contents is fine, even crumbs. Add the butter, pulse to combine. Remove the blade and finish mixing with a rubber spatula. Press the mixture into the sides and bottom of a pie plate. Chill for 10-15 minutes.
In a bowl, mix together the peanut butter, sweetened condensed milk, and salt using a big rubber spatula. Add 1/3 of the chilled whipped cream, and mix well to lighten. Fold in the remaining 2/3 of the cream, avoid deflating. Pour the mixture into the prepared crust and allow it to chill for at least 1 hour.
When you are ready to serve, twist apart the remaining sleeve of cookies and decorate the top of the chilled pie. Serve immediately, to avoid having soggy cookies.