Samoas Coconut Cream Pie

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Additional Time

    4 hrs

  • Total Time

    40 mins

  • Servings

    6

  • Calories

    1012 kcal

  • Course

    Dessert

  • Cuisine

    American

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.

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Ingredients

Servings
  • 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
  • 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
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Instructions

Crust

  1. 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.
  2. 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.
  3. 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

  1. In a small bowl mix the cornstarch and egg yolks.
  2. In a saucepan, add the coconut milk, heavy cream, sugar, and cold milk. Slowly heat over medium-low heat.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. Top the coconut cream layer of the pie with the whipped cream and spread to make an even layer.

Topping

  1. Top the coconut cream pie with the grated chocolate and the toasted coconut.
  2. Refrigerate until ready to serve.

Nutrition Information

Show Details
Calories 1012kcal (51%) Carbohydrates 74g (25%) Protein 10g (20%) Fat 77g (118%) Saturated Fat 50g (250%) Polyunsaturated Fat 6g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 227mg (76%) Sodium 340mg (14%) Potassium 411mg (12%) Fiber 2g (8%) Sugar 48g (96%) Vitamin A 1817IU (36%) Vitamin C 1mg (1%) Calcium 146mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1012 kcal

% Daily Value*

Calories 1012kcal 51%
Carbohydrates 74g 25%
Protein 10g 20%
Fat 77g 118%
Saturated Fat 50g 250%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 227mg 76%
Sodium 340mg 14%
Potassium 411mg 9%
Fiber 2g 8%
Sugar 48g 96%
Vitamin A 1817IU 36%
Vitamin C 1mg 1%
Calcium 146mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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