Samoas Coconut Cream Pie
Crushed Samoas cookies create the bottom crust on this luscious Pastry Cream filled pie, sweetened with flaked coconut and vanilla beans. Homemade Salted Caramel Sauce and chocolate sauce adorn the whipped cream topper.
- Prep Time: 1 Hour
- Total Time: 8 Hours
- Yield: One 9-inch Pie; Serves 10-12 1x
Ingredients
For Filling:
1 Recipe Cream Pie Pastry Cream
2 cups sweetened flaked coconut
For Samoas Crust:
2 cups crushed Samoas cookies (about 15–20 cookies)
4 tbsp. unsalted butter, melted at room temperature
For Topping:
2 cups heavy cream, cold
1 tbsp. granulated sugar
1 tsp. vanilla
1 Recipe Salted Caramel Sauce
Chocolate syrup, homemade or store-bought
Additional Samoas cookies to decorate
Instructions
Prepare Cream Pie Pastry Cream according to directions. After straining cooked pastry cream through a sieve, stir in sweetened flaked coconut. Cover with plastic wrap by placing wrap directly on cream’s surface to prevent a skin from forming. Chill in refrigerator for about 4 hours.
To Make Samoas Crust:
In a food processor, crush or blend cookies until fine crumbs form. Stir in unsalted butter until evenly combined. Be sure to use cooled, melted butter or else the chocolate in the cookies will melt completely. Press evenly into the bottom of a 9-inch pie pan. Place in freezer.
For Topping:
In a large bowl, beat heavy cream until soft peaks form. Add granulated sugar and vanilla. Continue beating until stiff peaks form. Refrigerate until pastry cream is done chilling.
Prepare Salted Caramel Sauce according to recipe. Allow to cool.
Assembling the Pie:
Evenly spread the coconut pastry cream into the Samoas crust. Spread whipped cream topping over the coconut cream. Drizzle salted caramel sauce and chocolate syrup over the top. Crumble additional Samoas cookies over the pie’s top for decoration. Slice and serve.
Notes
This pie will keep for up to a week in the refrigerator, covered with plastic wrap.
Find it online: https://gloveboxeats.com/?p=1610