A decadent shortbread crust, chocolate mousse center, and a caramel coconut topping, with chocolate drizzle. This is inspired by your favorite Girl Scout cookie in pie form! Plus a collection of other pies to help you celebrate Pi Day!
You guys…it is my favorite day of the year! Hahaha that might be a little bit of an exaggeration, but I do seriously love Pi day. When I was in high school I had a Pi symbol necklace. I know…totally admitting my dorkiness. But I will own it for this one time because Pi day is that important to me. Usually on pie day I spend my day looking forward to bedtime. Scratch that…that is almost every day.
BUT…on Pi day, after the kids are in bed, the hubs and I turn on “Life of Pi” and we eat pie, usually key lime for me and coconut cream for him. This year we aren’t together for Pi day, and so I will be eating pity pie. And will probably be watching the Bachelor. So not my normal year, and thus not my normal pie.
I wanted a Samoa Girl Scout Cookie. The coconut on here did not turn out as crunchy as the girl scout cookie coconut, but you could use a toasted coconut instead of the sweetened coconut shreds. Up to you. It was pretty tasty, very rich, and also kind of hard to cut. I am putting a disclaimer on here.
THIS PIE IS MESSY. Delicious. But messy.
The coconut caramel is so yummy, but you have to cut through it, and this means the chocolate mousse may smush out the sides a bit. It still tastes good though. Promise. So good.
Go ahead, cut yourself a nice big slice.
I realize this recipe is a little longer/more complicated than you are used to here on EZPZ, but let me tell you, it takes some time because there is cooling and setting up that needs to happen. But the actual making of the pie is pretty easy!
- 1 1/2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 tsp salt
- 3/4 cup cold butter
Chocolate Mousse Center
- 3 cups heavy whipping cream Divided
- 1 tsp vanilla extract
- 12 ounces semi-sweet chocolate chips
- 1/4 tsp salt
- 1/4 cup powdered sugar
Caramel Coconut Topping
- 2 cup sweetened shredded coconut
- 14 oz can sweetened condensed milk
- 1 tsp salt
- 1/2 cup prepared caramel sauce
- 1/2 cup prepared chocolate sauce
- Lightly spray a 10 inch pie pan with non-stick cooking spray
- Combine all ingredients in the bowl of a food processor.
- Pulse in intervals until dough forms into clumps (about a minute of pulsing, possibly more)
- As soon as the mixture clumps, dump it into your pie pan, and use your hands to press the dough up the sides of the pan, and into an even layer.
- Use a fork to prick the dough, then cover with plastic wrap
- Put dough in the fridge and let it get cold (at least 45 minutes so it doesn't shrink when it is in the oven).
- Preheat oven to 425
- While oven preheats and crust refrigerates, combine 1 cup of heavy whipping cream, chocolate, vanilla the top of a double broiler.**(Or Make your Own)
- Heat, stirring continuously until chocolate is fully melted and silky smooth.
- Pour into a bowl, and let cool to room temperature.
- By now your oven should be heated, so bake for 10-12 minutes until slightly browned on the edges.
- Once the crust is done, remove from oven, and place on cooling rack to let cool.
- In a large bowl, beat 2 cups chilled heavy whipping cream with 1/4 cup powdered sugar, beating until stiff peaks form.
- Fold whipped cream into chocolate mixture.
- Pour mixture into cooled crust.
- Place pie in the fridge to let it set up.
- Meanwhile, In a heavy bottom pot mix together sweetened coconut, caramel sauce, salt, and sweetened condensed milk
- Heat over medium heat, and bring to a boil, boil for 6-8 minutes until it reaches a darker, golden brown consistency.
- Remove form heat and set aside. Let cool 4-5 minutes so it is cooler, but still spreadable.
- Spread coconut caramel mixture over the top of the pie.
- Let cool.
- When you are ready to serve, drizzle prepared chocolate sauce over the top. Slice and enjoy!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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