Do-Si-Dos Pie
A chilled peanut butter cream pie with a Do-Si-Dos and toasted oat crust, finished with cookie halves for crunch.
Prep 25 min · Total 1 hr 40 min · Makes 1 pie (8 slices)
Ingredients
- For the crust:
- 2 boxes Do-Si-Dos Girl Scout Cookies
- 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
- 10 ounces heavy cream, whipped to soft peaks and chilled
Directions
- Put 3 sleeves of cookies into a food processor with the toasted oats. Process on high, pausing here and there to pulse, until everything has broken down into small, uniform crumbs. Add the butter and pulse just until it disappears into the mixture. Take out the blade, then use a rubber spatula to finish bringing the crumbs together. Press the crumb mixture up the sides and across the bottom of a pie plate. Refrigerate for 10-15 minutes.
- In a bowl, use a large rubber spatula to stir the peanut butter, sweetened condensed milk, and salt together. Spoon in 1/3 of the cold whipped cream and mix thoroughly to loosen the peanut butter mixture. Gently fold in the remaining 2/3 of the cream, keeping as much air in it as you can. Scrape the filling into the prepared crust and let the pie chill for at least 1 hour.
- Just before serving, separate the cookies from the remaining sleeve and arrange them over the cold pie. Serve right away so the cookies stay crisp.