Everyday for the next couple weeks I am going to post up a yummy recipe that calls for Girl Scout cookies. Don't forget to support your local girls and buy a box!
Winning Recipe! Lone Star Bake-Off 2007: Third Place
Lemonade Cooler Pie — By Ariana, Troop 923
1 sleeve Shortbread Girl Scout Cookies
1 Box Lemonades Girl Scout Cookies
1 stick butter or margarine (separated into 6 Tbsp. and 2 Tbsp)
1 1/2 cups hot water
3 slightly beaten egg yolks
1/3 cup lemon juice
Whipped cream/Cool Whip
Preheat oven to 350 degrees. Melt 6 Tbsp. of the butter or margarine. Process 1 sleeve of Shortbread cookies in the food processor to a coarse texture. Add melted butter and stir until cookie crumbs are slightly moist. Spray pie pan with Pam or other cooking spray. Press moist crumbs into the bottom of the pie pan with a glass or the back of a spoon. Bake crust in oven for ten minutes. Set aside to cool while preparing the pie filling.
Take approximately half of the box of Lemonade cookies, place them in a plastic bag and seal it. Then, using a rolling pin, crush the Lemonades into small chunks. Set aside. In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until the mixture comes to a boil. Reduce heat. Cook and stir 2 minutes longer. Remove from heat. Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture. Bring to a boil and cook two minutes, stirring constantly. Add butter and lemon juice, mixing well. Fold in chunks of Lemonade cookies. Pour pie filling into Shortbread crust. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting. (I recommend chilling in refrigerator overnight.) When ready to serve, pieces of pie can be garnished with whipped cream and Lemonade cookies (cut in half).