MINNEAPOLIS (WCCO) — A Coon Rapids Girl Scout just got back from New York after being a finalist in a national Girl Scout pie baking contest.

Natalie Berg, her mother and sister were all there to showcase the pie to judges.

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Last month, Natalie appeared on WCCO This Morning to show some tips on the top secret recipe. She uses Samosas, her favorite Girl Scout cookie.

She couldn’t reveal the complete recipe until after the contest ended. Here it is:

Chocolate Coconut Chantilly Pie

Prep: 1 hour + chilling

INGREDIENTS

•2-1/2 cups all-purpose flour
•2 tablespoons sugar, divided
•1/2 teaspoon salt
•1 package (8 ounces) cream cheese, cubed
•1/4 cup cold butter, cubed
•2 teaspoons cider vinegar
•6 to 8 tablespoons ice water

COOKIE FILLING:
•1-1/2 cups cold 2% milk
•1 package (3.9 ounces) instant chocolate pudding mix
•8 Girl Scout Caramel deLites/Samoas cookies, crumbled

COCONUT CREAM FILLING:
•1 cup heavy whipping cream
•1/2 cup confectioners’ sugar
•1/2 cup flaked coconut, toasted
Additional toasted coconut and Girl Scout Caramel deLites/Samoas cookies

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DIRECTIONS

Place flour, 1 tablespoon sugar and salt in a food processor; pulse until blended. Add cream cheese and butter; pulse until butter and cream cheese are the size of peas. While pulsing, add vinegar and just enough ice water to form moist crumbs.

Divide dough in half. Shape each half into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.

Preheat oven to 425°. On a lightly floured surface, roll one pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.

Cut remaining pastry in half. Roll each portion into an 8-in. circle. Transfer to ungreased baking sheets; sprinkle with remaining sugar. Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

For cookie filling, in a small bowl, whisk milk and pudding mix 2 minutes. Stir in crumbled Caramel deLites/Samoas cookies. Refrigerate, covered, 15 minutes or until set.

For coconut cream filling, in another bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Fold in coconut.

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Spread 1/2 cup cookie filling and 1/2 cup coconut cream filling into prepared crust; top with one pastry circle. Repeat layers. Top with remaining cookie filling and coconut cream filling. Garnish with additional coconut and Caramel deLites/Samoas cookies. Refrigerate at least 2 hours before serving. Yield: 8 servings. Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.