Description
Samoa Coconut Cream Pie brings tropical dreams right to your dessert plate, loaded with caramel, toasted coconut, and pure deliciousness. Chocolate drizzle and crisp cookie crust make this slice a total showstopper that’ll have friends begging for seconds.
Ingredients
Scale
Main Ingredients:
- 20 chocolate wafer cookies
- 1 (13.5-14 ounces) unsweetened coconut milk
- 1 cup whole milk
- 5 egg yolks
- 1 cup granulated sugar
- 1½ cups heavy cream
- 1 cup bittersweet chocolate chips
Supporting Ingredients:
- 5 tablespoons unsalted butter
- ½ cup unsweetened coconut flakes
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoon vanilla extract
- ½ cup sweetened coconut
Flavor Enhancers:
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- ¾ cups heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil
Instructions
- Crush 20-24 chocolate wafer cookies into fine crumbs using a food processor. Mix with 5 tablespoons melted butter and 3 tablespoons sugar until it resembles wet sand.
- Press cookie mixture firmly into a 9-inch pie pan, covering bottom and sides evenly. Bake at 325°F for 15 minutes, then cool completely on a wire rack.
- Combine coconut milk, whole milk, ⅓ cup sugar, coconut flakes, and salt in a medium saucepan. Heat to a gentle simmer over medium heat.
- Whisk 5 egg yolks, cornstarch, and remaining ⅓ cup sugar in a separate bowl until smooth and ribbon-like.
- Slowly pour 1 cup of hot milk mixture into egg mixture, whisking constantly to temper. Return tempered eggs to saucepan and whisk for 30 seconds over medium heat until thickened.
- Remove from heat and stir in 2 tablespoons butter and 1½ teaspoons vanilla extract until fully combined.
- Stir custard every few minutes while cooling to prevent skin formation. Pour into cooled pie crust and refrigerate for 2-4 hours.
- Create caramel by heating 1 cup sugar in a saucepan over medium heat, stirring until it becomes amber liquid.
- Add 4 tablespoons butter to caramel, whisking vigorously. Remove from heat and whisk in ¾ cup heavy cream until smooth.
- Whip 1½ cups heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla until light and fluffy.
- Spread whipped cream over chilled custard. Drizzle caramel sauce across the top.
- Melt 1 cup chocolate chips with 1 tablespoon coconut oil in microwave, stirring every 20 seconds.
- Drizzle melted chocolate over pie and sprinkle with ½ cup toasted sweetened coconut.
- Chill for 10 minutes before serving. Store covered in refrigerator.
Notes
- Toast coconut carefully to prevent burning, watching it closely and stirring frequently for even golden color.
- Tempering eggs slowly prevents scrambling, so pour hot milk mixture gradually while whisking constantly.
- Use room temperature ingredients for smoother custard and more consistent texture throughout the pie.
- For a gluten-free version, replace chocolate cookies with gluten-free graham crackers or almond flour-based crust.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: Samoan
Nutrition
- Serving Size: 8
- Calories: 401
- Sugar: 31 g
- Sodium: 75 mg
- Fat: 27 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 90 mg