The Samoa Pie was born on Pi Day. I was baking an easy 5-ingredient Pi Day pie to celebrate and as I pulled the toasted coconut crust out of the oven, I thought, hey! It’s like a Samoa [my very favorite of all the Girl Scout Cookies]! So I put my head down determined to add a layer of chewy caramel to the creamy chocolate original. Did it work? You betcha.
The original pie, while an easy showstopper, is rich: like eating a slice of decadent chocolate truffle with a macaroon cookie crust (cue the sound of Mounds lovers rejoicing). And while adding another sweet layer to the pie might not seem like it would offer balance, it does. The chocolate coconut filling ends up being kind of one deep base note, but an added layer of salted caramel adds a brightness and a salinity that the recovering chocoholics were craving. Make this ahead, just bring it to room temperature before serving for easy slicing.
For the crust:
4 large egg whites
1 14-oz package sweetened shredded coconut, plus more toasted coconut for serving
For the caramel layer:
1 cup sugar
¼ cup water
2 tablespoons corn syrup
½ stick butter
¼ plus 1 Tbsp. cream
½ teaspoon kosher salt
For the chocolate layer:
12 ounces bittersweet or semi sweet chocolate, chopped
1¼ cups coconut milk (a little less than a 13.5 oz can), well shaken
How to Make It
Preheat oven to 325°F. Place egg whites in a large bowl and beat to break up. Add coconut and mix until evenly moistened. Transfer to a 9-inch pie plate and, using a flat-sided measuring cup, press the coconut firmly into the bottom and up the sides of the plate (it will kind of mound around the edge—that’s OK).
Bake coconut crust until golden brown around the edge and light golden in the center, 40 to 45 minutes. Let cool.
Meanwhile, make the caramel. Combine sugar, water, and corn syrup in a medium saucepan over medium heat. Cook, undisturbed until beginning to turn golden brown around the edge, about 5 minutes. Continue to cook, swirling pan occasionally until mixture is evenly amber in color. Remove from heat and, using a wooden spoon (not metal!) stir in butter, cream, and salt until melted and smooth. Let cool slightly then poor into cooled crust.
Make the chocolate layer. Place chocolate in a large bowl. Heat the coconut milk and a pinch flaky salt in a small saucepan until just simmering; pour over chocolate and let sit a few minutes. Starting in the center, stir mixture until chocolate melts and mixture is smooth and evenly combined; pour over caramel layer and smooth top. Sprinkle with flaky salt and toasted coconut and refrigerate until firm, 2 hours and up to overnight.
Bring to room temperature before slicing and serving.
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