Are you ready to embark on a culinary journey that combines the irresistible flavors of Samoa cookies with the creamy goodness of coconut cream pie? Look no further! Our Samoa Coconut Cream Pie recipe is a decadent delight that will tantalize your taste buds and leave you craving more. With layers of rich chocolate, velvety coconut cream filling, and a crunchy cookie crust, this pie is sure to become a new favorite in your dessert repertoire. So, gather your ingredients and let’s dive into the deliciousness!
Ingredients:
Refrigerated:
- 5 egg yolks
Canned Goods:
- 1 (13.5-14 ounce) can unsweetened coconut milk
Baking & Spices:
- 1 cup bittersweet chocolate chips
- 1/4 cup cornstarch
- 31 2/3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 1/2 teaspoons vanilla extract
Oils & Vinegars:
- 1 tablespoon coconut oil
Nuts & Seeds:
- 1/2 cup sweetened toasted coconut
- 1/2 cup unsweetened coconut flakes
Snacks:
- 20 chocolate wafer cookies (140 grams)
Dairy:
- 11 tablespoons unsalted butter
- 2 1/4 cups heavy cream
- 1 cup whole milk
Instructions:
Step 1: Prepare the Crust
- Crush Cookies: Place the chocolate wafer cookies in a food processor and pulse until finely ground.
- Combine Ingredients: In a bowl, mix the cookie crumbs with melted butter until well combined.
- Press Into Pan: Press the mixture evenly onto the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while you prepare the filling.
Step 2: Make the Chocolate Layer
- Melt Chocolate: In a heatproof bowl set over a pot of simmering water, melt the bittersweet chocolate chips with coconut oil, stirring until smooth.
- Spread Chocolate: Pour the melted chocolate mixture over the bottom of the chilled crust and spread evenly. Place in the refrigerator to set while you make the coconut cream filling.
Step 3: Prepare the Coconut Cream Filling
- Whisk Egg Yolks: In a bowl, whisk the egg yolks until smooth and set aside.
- Combine Ingredients: In a saucepan, whisk together the coconut milk, cornstarch, granulated sugar, salt, and vanilla extract.
- Cook Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Temper Eggs: Gradually whisk a small amount of the hot coconut milk mixture into the egg yolks to temper them, then slowly whisk the tempered egg mixture back into the saucepan.
- Continue Cooking: Cook for an additional 2-3 minutes, stirring constantly, until the mixture thickens further.
- Add Coconut: Remove from heat and stir in the sweetened toasted coconut and unsweetened coconut flakes.
Step 4: Assemble the Pie
- Pour Filling: Pour the coconut cream filling over the chilled chocolate layer in the pie crust and smooth the top with a spatula.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Step 5: Serve and Enjoy!
- Garnish: Before serving, whip the heavy cream until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with additional toasted coconut flakes.
- Slice and Serve: Slice the pie into wedges and serve chilled. Enjoy the heavenly combination of flavors with every bite!
Cook Notes and Variations:
- Gluten-Free Option: Use gluten-free chocolate wafer cookies or almond meal for the crust to make this pie gluten-free.
- Vegan Version: Substitute the egg yolks with a vegan egg replacer or cornstarch slurry, and use full-fat coconut milk instead of heavy cream.
- Nut-Free Variation: Omit the coconut flakes and use crushed pretzels or graham crackers for the crust for a nut-free option.
- Extra Decadence: Drizzle melted chocolate or caramel sauce over the whipped cream topping for an extra indulgent touch.
FAQs (Frequently Asked Questions):
Q: Can I use sweetened coconut flakes instead of unsweetened? A: Yes, you can use sweetened coconut flakes, but keep in mind that they will add additional sweetness to the filling.
Q: Can I make the pie ahead of time? A: Yes, you can make the pie a day in advance and store it in the refrigerator until ready to serve. Just add the whipped cream topping right before serving for the best results.
Q: Can I freeze leftover pie? A: While it’s best enjoyed fresh, you can freeze leftover pie slices in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.
Q: Can I use store-bought pie crust instead of making my own? A: Yes, you can use a pre-made chocolate or graham cracker pie crust if desired. Simply skip the crust-making steps and proceed with assembling the pie.
Keto and Low-Carb Version:
Keto-Friendly Variation:
- Use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar.
- Substitute almond flour or coconut flour for the cornstarch to thicken the filling.
Low-Carb Variation:
- Reduce the amount of sweetener used in the filling or omit it altogether for a less sweet dessert.
- Serve the pie without the whipped cream topping to further reduce the carb content.
In conclusion, our Samoa Coconut Cream Pie is a heavenly dessert that combines the flavors of your favorite Samoa cookies with the creamy richness of coconut cream pie. With layers of chocolate, coconut cream filling, and a crunchy cookie crust, each bite is a delightful indulgence. Whether you’re serving it for a special occasion or simply satisfying your sweet tooth, this pie is sure to impress. So, gather your ingredients and treat yourself to a slice of dessert paradise!
