Samoas Coconut Cream Pie
This decadent coconut cream pie is inspired by Samoas Girl Scout Cookies and made with a coconut cookie crust. The chocolate and coconut cookie crust is topped with caramel, a rich coconut cream custard, and then topped with coconut flavored whipped cream, toasted coconut and bittersweet chocolate.
Ingredients
- 3 Tablespoons Caramel Sauce
Crust
- 25 Samoas Girl Scout Cookies Or Caramel DeLites
- 5 Tablespoons Butter
Cream Filling
- ½ Cup Milk Hot
- ¼ Cup Cornstarch
- 3 Egg Yolks
- 14 Ounce Coconut Milk
- ½ Cup Heavy Cream
- ½ Cup Milk Cold
- ⅔ Cup White Sugar
- ¼ Cup Shredded Coconut
- 2 Tablespoons Butter
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
Whipped Cream
- 1.5 Cups Whipping Cream
- 3 Tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
- ¼ teaspoon Coconut Extract
Topping
- 1 Ounce Bittersweet Chocolate Grated or shredded
- ¼ Cup Shredded Coconut
Instructions
Crust
- Process the Girl Scout Cookies in a food processor, until finely ground. Next add in the butter, a little at a time and process until well combined.
- Oil a 9-inch pie pan and form the cookie crust into the bottom of the pan, bringing the crust up the sides of the pan and just overlapping the top of the pie dish.
- Blind bake the cookie crust by covering the crust with a piece of parchment paper and use pie weights or beans to weigh down the crust. Bake the crust in a 350-degree oven for about 10 minutes. Once the crust is blind baked, place it in the refrigerator until ready to use or cover and store overnight.
Cream Filling
- In a small bowl mix the cornstarch and egg yolks.
- In a saucepan, add the coconut milk, heavy cream, sugar, and cold milk. Slowly heat over medium-low heat.
- Slowly add the hot milk to the egg/cornstarch mixture, whisking constantly. Once combined and smooth, slowly add the tempered eggs to the saucepan, stirring constantly.
- Allow to cook for about 2 minutes, then remove the saucepan from the heat and stir in the ¼ cup shredded coconut, butter, and vanilla and coconut extracts.
- Pour the cream filling into the cookie pie crust. Cover with plastic wrap, and place in the refrigerator for at least 4 hours or overnight.
Whipped Cream Topping
- In a medium sized bowl, beat together the whipping cream, powdered sugar, vanilla extract and coconut extract with a hand mixer. Continue to beat until stiff peaks form.
- Top the coconut cream layer of the pie with the whipped cream and spread to make an even layer.
Topping
- Top the coconut cream pie with the grated chocolate and the toasted coconut.
- Refrigerate until ready to serve.
Nutrition
Calories: 1012kcalCarbohydrates: 74gProtein: 10gFat: 77gSaturated Fat: 50gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 227mgSodium: 340mgPotassium: 411mgFiber: 2gSugar: 48gVitamin A: 1817IUVitamin C: 1mgCalcium: 146mgIron: 4mg
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