There is that magical time of year when little girls so innocent and sweet offer delicious treats. They will give a wicked little grin of victory when you succumb to temptation and hand over $4 for 15 delicious little cookies. Is it the cookie itself or the hurried feeling of a limited time offer that make these little cookies seem so much more delicious than they are? I can never be sure but every year I looked forward to these tables set up in front of my grocery store and every year I look for the Samoa cookie (or Carmel Delite, depending on the distributor). It is a popular cookie and having it once a year simply isn't enough. I decided I needed to make it, but in pie form.
My sister-in-law and I love pies. It's the obsession du jour and we would love nothing better than to open our own pie shop out in wine country. Until then, we are dedicated to finding ten perfect pie recipes. This one is one we concocted ourselves. The flavors are spot on, tasted just like the cookie, and even though we might tweak it a little as we go, this pie needless to say, is AMAZING.
Samoa Pie
Crust
1 package Lorna Doone shortbread cookies
1 stick of butter, melted
3 oz semi-sweet chocolate, melted
Run these cookies through a food processor. Crushing by hand isn't as effective because the consistency needs to be very fine in order for the crust to hold together with the butter. Mix butter and cookie crumbs and form a crust. Bake at 350 degrees for about half an hour. When the crust has set and cooled, gingerly brush the melted chocolate on top of the crust. Do this lightly and evenly as possible, some loose crumbs may stick to the brush, that's okay.
The Filling
2 1/2 cups unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tbsp all purpose flour
2 tbsp cornstarch
pinch of salt
2 tbsp unsalted butter at room temperature
1 1/4 cup shredded unsweetened coconut, toasted
3/4 tsp vanilla extract
1/4 cup heavy whipping cream
1/2 tbsp confectioners sugar
Bring the coconut milk to just a boil in a medium sauce pan. Remove from heat.
Beat sugar and egg yolk with an electric mixer until it increases three times its original volume. Add flour, cornstarch, and salt. Continue to mix and slowly add the coconut milk. Return the mixture to heat and cook over medium high heat, stirring constantly. Once it begins to boil, let it thicken for another minute while continuously whisking it. Remove from heat and add butter, 3/4 cup coconut, and 1/2 tsp vanilla.
Let the mixture become room temperature and cover with plastic wrap. Make sure the wrap is touching the cream as to not let the cream be exposed to air and develop a film. Refrigerate for 2 hours and up to 1 day.
Beat the confectioner sugar with the cream until soft peaks form. Add remaining vanilla. Fold into the cream. Transfer the cream to the crust and smooth with a spatula. Refrigerate for 30 minutes to 4 hours.
Sprinkle remaining coconut on top the the pie. Using 1/4 cup sugar, make caramel sauce. Drizzle the caramel over the pie.
This pie was so delicious! The key in this is making sure the cream is a bit more thick than you'd like before you take it off the heat. Adding the whipped cream lightens it but also thins it out. Next time I will add thick drizzles of chocolate on top so it more closely resembles the cookie. Try this pie, it's definitely a winner!
My sister-in-law and I love pies. It's the obsession du jour and we would love nothing better than to open our own pie shop out in wine country. Until then, we are dedicated to finding ten perfect pie recipes. This one is one we concocted ourselves. The flavors are spot on, tasted just like the cookie, and even though we might tweak it a little as we go, this pie needless to say, is AMAZING.
Samoa Pie
Crust
1 package Lorna Doone shortbread cookies
1 stick of butter, melted
3 oz semi-sweet chocolate, melted
Run these cookies through a food processor. Crushing by hand isn't as effective because the consistency needs to be very fine in order for the crust to hold together with the butter. Mix butter and cookie crumbs and form a crust. Bake at 350 degrees for about half an hour. When the crust has set and cooled, gingerly brush the melted chocolate on top of the crust. Do this lightly and evenly as possible, some loose crumbs may stick to the brush, that's okay.
The Filling
2 1/2 cups unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tbsp all purpose flour
2 tbsp cornstarch
pinch of salt
2 tbsp unsalted butter at room temperature
1 1/4 cup shredded unsweetened coconut, toasted
3/4 tsp vanilla extract
1/4 cup heavy whipping cream
1/2 tbsp confectioners sugar
Bring the coconut milk to just a boil in a medium sauce pan. Remove from heat.
Beat sugar and egg yolk with an electric mixer until it increases three times its original volume. Add flour, cornstarch, and salt. Continue to mix and slowly add the coconut milk. Return the mixture to heat and cook over medium high heat, stirring constantly. Once it begins to boil, let it thicken for another minute while continuously whisking it. Remove from heat and add butter, 3/4 cup coconut, and 1/2 tsp vanilla.
Let the mixture become room temperature and cover with plastic wrap. Make sure the wrap is touching the cream as to not let the cream be exposed to air and develop a film. Refrigerate for 2 hours and up to 1 day.
Beat the confectioner sugar with the cream until soft peaks form. Add remaining vanilla. Fold into the cream. Transfer the cream to the crust and smooth with a spatula. Refrigerate for 30 minutes to 4 hours.
Sprinkle remaining coconut on top the the pie. Using 1/4 cup sugar, make caramel sauce. Drizzle the caramel over the pie.
This pie was so delicious! The key in this is making sure the cream is a bit more thick than you'd like before you take it off the heat. Adding the whipped cream lightens it but also thins it out. Next time I will add thick drizzles of chocolate on top so it more closely resembles the cookie. Try this pie, it's definitely a winner!
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