Samoa Pie

This is just a really big Girl Scout Samoa cookie in pie-form (also less work). This pie recipe really means a lot to me because it was the last pie I ever made for my father...he passed away the day after Christmas and life hasn't been the same since. I was happy to make him his favorite Girl Scout cookie in pie form before he left us so soon. Much love to my papa!

Tips:

Go deep - if you want to make a deep dish pie, add one cup more of flaked coconut. The crust should be able to stretch to cover a deep dish pie pan.  

Striped - I was looking to make my pie actually LOOK like a Samoa cookie, so I chose to alternate with the chocolate and coconut caramel mixtures.

Go nuts - if you would like to add more coconut in order to get that actual cookie appearance, I would not add more than 4 cups. I also know, that in the cookie, they use a finely shredded coconut which can be found in most supermarkets.

Oven Temperature: 350 degrees

Prep Time: 20-25 minutes

Cook Time: 15 -20 minutes

Servings: 1, 9 - inch pie

3 cups flaked, sweetened coconut
1 cup all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed
1/4 cup water
1/2 cup sugar
1/2 cup light corn syrup
1, 14 ounce can sweetened condensed milk
3 Tablespoons butter
2 1/2 cup mix of semi-sweet and milk chocolate chips


Directions:
1) Preheat the oven to 350 degrees. Spread the coconut evenly out on a baking sheet and place it the oven.

2) Toast the coconut, stirring occasionally until lightly browned, 5 to 6 minutes. Remove from the oven and set the pan aside to cool.

3) In a small mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside.

4) In a large bowl, cream together shortening, sugar and vanilla. Stir in dry the ingredients.

5) Add in the milk 1/2 Tbsp at a time, until dough comes together.

6) Press the dough into a 9-inch pie pan. Prick the crust several times with a fork and bake for 15-20 minutes until the crust is lightly browned. Transferring to a wire rack to cool completely.

7)  In a medium saucepan, combine water, sugar, and corn syrup. Place over medium heat and whisk until the sugar dissolves.

8) Remove from heat and stir in the sweetened condensed milk, and butter.

9) Turn the heat to medium high, return the pan to the heat. Bring the mixture to a rolling boil, while stirring constantly. When a rolling boil is reached, attach a candy thermometer to the pan.

10) WITHOUT stirring the mixture, boil until the thermometer reads 230 degrees. Remove the pan from the heat and stir in vanilla.

11) Place the toasted coconut into a large bowl. Pour the caramel mixture over the coconut and stir until combined. 

12) Spoon half of the caramel mixture into another large bowl and stir in the chocolate chips until the chips melt and the mixture is well combined. 

13) Spoon either the caramel or chocolate mixture into the cool cookie crust and spread the mixture evenly. Repeat with the alternate mixture.

14) Place the pie into the refrigerator for at least one hour before slicing.