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Samoa Chocolate Coconut Cream Pie

  • Recipe Submitted by on

Category: Side Dishes, Holiday, Desserts, Chocolate

 Ingredients List

  • ~~ For the crust ~~
  • 20-24 chocolate wafer cookies (140 grams)
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 3 tablespoons (40 grams) granulated sugar
  • ~~ For the coconut custard ~~
  • 1 (13.5-14 ounce) can unsweetened coconut milk
  • 1 cup (235 grams) whole milk
  • â…” cup (130 grams) granulated sugar, divided
  • ½ cup (35 grams) unsweetened coconut flakes
  • ¼ teaspoon salt
  • 5 egg yolks
  • ¼ cup (40 grams) cornstarch
  • 2 tablespoons (30 grams) unsalted butter
  • 1½ teaspoon vanilla extract
  • ~~ For the caramel ~~
  • 1 cup (200 grams) granulated sugar
  • ¾ cups (175 grams) heavy cream
  • 4 tablespoons (60 grams) unsalted butter, cubed
  • ~~ For the whipped cream ~~
  • 1½ cups (350 grams) heavy cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ~~ For the topping and assembly ~~
  • ½ cup (40 grams) sweetened coconut, toasted
  • 1 cup (170 grams) bittersweet chocolate chips (or chopped chocolate)
  • 1 tablespoon coconut oil (or vegetable shortening)


~~ For the crust ~~

Preheat oven to 325°F. Pulse chocolate cookies in the bowl of a food processor until finely ground. Add melted butter and sugar and pulse until mixture starts to stick together, like wet sand. Dump into a 9-inch pie pan and use your fingers to press the crumb mixture evenly across the bottom and up the sides of the pan. Bake for 15 minutes, then transfer to a wire rack to cool completely.

~~ For the coconut custard ~~

In a medium saucepan, whisk together coconut milk, milk, â…“ cup (65 grams) sugar, coconut flakes, and salt. Bring to a simmer over medium heat.

While the milk mixture is heating, whisk together egg yolks, cornstarch, and remaining â…“ cup (65 grams) sugar in a medium bowl until smooth. The eggs will clump up at first, but keep whisking and it will all come together. You should be able to lift your whisk and having the egg mixture come off in silky ribbons.

When the milk mixture is simmering, slowly ladle about 1 cup of the milk mixture into the eggs, whisking constantly with your opposite hand. Pour the tempered egg mixture back into the saucepan with the simmering milk and whisk for 30 seconds over medium heat, until the mixture begins to thicken and sputter a bit. Remove from heat and stir in butter and vanilla extract until everything is combined.

Stir the custard occasionally for the next five minutes while it cools to prevent a skin from forming. Pour into your cooled pie shell. Press plastic wrap against the top of the custard, and place the pie pan into the refrigerator to cool for 2-4 hours.

~~ For the caramel ~~

While the pie is cooling, make the caramel sauce. Measure your butter and cream and place them near the stove. Pour sugar into a medium saucepan and place over medium heat. Stir and move the sugar around frequently with a wooden spoon or heatproof rubber spatula. The sugar will start to clump up, then liquefy. Keep stirring it until all the clumps of sugar have dissolved and become an amber-colored liquid. At this point, add the butter and whisk vigorously until combined. Remove the pan from the heat and whisk in heavy cream until it the mixture becomes uniform and stops bubbling.

Transfer caramel sauce to a bowl or jar to cool at room temperature. It will thicken as it cools.

~~ For the whipped cream ~~

When your pie and caramel sauce have cooled, make the whipped cream. Combine heavy cream, sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until light and fluffy and somewhat sturdy.

~~ For assembly ~~

Pile whipped cream on top of the custard and gently distribute with a rubber spatula or the back of a spoon. Drizzle caramel sauce over the whipped cream, covering as much of the surface as possible. (If the caramel is too thick to pour, heat it up slightly in the microwave.) Sprinkle the top with toasted, sweetened coconut.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in the microwave, stirring every 20 seconds, until the chocolate is melted. Drizzle over the top of the pie. Chill for 10 minutes, then serve. Keep leftovers chilled in the refrigerator, covered.

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