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Samoa Pie

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!
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate mousse, coconut, girl scout cookie, somoan pie
Servings: 8
Calories: 1240kcal
Author: Rachael

Ingredients

Shortbread Crust

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

Instructions

Crust

  • 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!

Notes

** You can fake a double broiler by using a metal bowl, and placing it on top of a pot with 1-2 inches of water in the bottom, just be careful of escaping steam so you don't burn your fingers.

Nutrition

Calories: 1240kcal | Carbohydrates: 120g | Protein: 12g | Fat: 80g | Saturated Fat: 51g | Cholesterol: 187mg | Sodium: 936mg | Potassium: 663mg | Fiber: 5g | Sugar: 77g | Vitamin A: 2010IU | Vitamin C: 2mg | Calcium: 254mg | Iron: 4.6mg