Eclectic Recipes How to Make Samoa Chocolate Pie with Toasted Coconut

Samoa Chocolate Pie

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These past few weeks have been just beautiful here in Florida. Spring has arrived and all the beautiful azaleas and other spring flowers are in bloom. My yard is covered in flowers and I’ve been spending a few hours each week planting more beautiful flowering shrubs in our yard. Next week I’m going to start on planting our vegetable garden too!

When the weather is so perfect and mild, I love to enjoy my cup of coffee in the mornings on my back porch enjoying the beautiful flowers and singing birds in my backyard. And nothing makes my coffee more perfect than adding International Delight® Coffee Creamer. They have three flavors right now that I’m absolutely obsessed with:

  • International Delight® HERSHEY’S® Chocolate Caramel, 32oz
  • International Delight® Almond JoyTM, 32oz

They also have a International Delight® REESE’S® Peanut Butter Cup, 32oz, which I was able to find at my local Walmart. You can save on your favorite International Delight flavors too at Walmart! There’s a coupon offer available to save!  Find the in-store display that includes a tearpad with a recipe and $0.50 coupon valid in April!

Don’t forget to also check out the ibotta offer below too!

All these delicious International Delight® Coffee Creamers can be found at Walmart in the dairy aisle.

Of these flavors, it’s hard to say what my favorite is! I absolutely always have the HERSHEY’S® Chocolate Caramel and the Almond JoyTM flavor in my fridge. They taste so good! It’s like adding your favorite candy in your coffee! I even make recipes with these coffee creamers too like this beautiful Samoa Chocolate pie.

This pie is so delicious and tastes like my favorite girl scout cookie, the Caramel Delight, better known as the Samoa cookie. These decadent cookies are shortbread cookies topped with perfectly toasted coconut, caramel and rich chocolate. They are a chocolate and coconut lovers dream come true!

To make this pie, I start with a simple cookie crust made with store-bought shortbread cookies crushed in the food processor and mixed with a little melted butter. I press it in a pie plate the same way you would a graham cracker crust and bake it in the oven just until it starts to bubble.

Then I make a simple chocolate pudding pie filling with egg yolks and corns starch. I add HERSHEY’S® Chocolate Caramel along with milk to make the pie filling even more rich and delicious. Then I pour enough filling in the pie crust to fill and save the rest for myself! I love to have extra pie filling leftover, especially if I’m making a pie for someone else 🙂

After refrigerating overnight, I finish my pie. First I toast some unsweetened coconut and then combine that with some caramel sauce. Then I just sprinkle the caramel coated coconut in top of the pie.

Then for even more chocolate goodness, I add some HERSHEY’S® Milk Chocolate Chips, yummy!

Next I make a simple ganache by combining HERSHEY’S® Milk Chocolate Chips and heavy cream in a bowl and heating it in the microwave. It takes just a few seconds to get a rich, chocolate ganache that’s so delicious and perfect for drizzling!

This is the perfect chocolate spring dessert to serve to family and friends, or to just enjoy with the family! You could also add some sliced almonds to this pie if you’re an almond lover!

My family absolutely loved this pie! It would be great to make for any spring celebration too!

Want more delicious inspiration? Be sure to visit International Delight’s Pinterest page to find recipe inspiration for delicious, seasonal treats.

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Samoa Chocolate Pie

Yield: 8 servings

Ingredients:

For the crust:

  • 1 (5.3 oz) package shortbread cookies
  • 2 tablespoons butter, melted

For the filling:

  • 4 egg yolks
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  • 1/2 cup HERSHEY’S® Cocoa Powder
  • 1/2 teaspoon salt
  • 2 3/4 cups milk
  • 1/4 cup International Delight® HERSHEY’S® Chocolate Caramel
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

For the toasted coconut topping:

  • 1 cup unsweetened shredded coconut
  • 1/4 cup prepared caramel sauce

For the rich ganache topping:

  • 1/2 cup HERSHEY’S® chocolate chips
  • 1/4 cup heavy cream

Additional toppings:

  • HERSHEY’S® milk chocolate chips

Directions:

For the crust:

Heat oven to 350°. Place shortbread cookies in food processor with 2 tablespoons butter, melted. Pulse until well combined and cookies are fine. Press cookie mixture evenly into a 9-inch pie plate. Bate at 350° for 8 - 10 minutes until crust starts to slightly bubble. Remove from oven and let cool.

For the filling (makes more than you'll need):

Combine egg yolks, 1 1/4 cups sugar, 1/4 cup cornstarch, 1/2 cup HERSHEY’S® Cocoa Powder, 1/2 teaspoon salt, 2 3/4 cups milk, 1/4 cup International Delight® HERSHEY’S® Chocolate Caramel in a medium saucepan. Place on medium heat and whisk continuously until mixture comes to a bowl. Bowl for one minute and remove from heat. Add 2 tablespoons butter and 1 teaspoon vanilla extract. Whisk well and pour enough filling into pie plate to fill. Don't overfill. Place in refrigerator overnight to set up. Place remaining filling in serving cups for an extra treat!

For the toasted coconut topping:

Heat oven to 300°. Add 1 cup unsweetened shredded coconut to a large baking sheet in a thin layer. Place in oven and toast for 1 - 2 minutes, or until golden brown. Stir coconut and make a thin layer again. Toast again for just a minute or two and remove from oven when golden brown. Combine toasted coconut with 1/4 cup prepared caramel sauce and mix well.

For rich ganache topping:

Combine 1/2 cup chocolate chips and 1/4 cup heavy cream in a medium bowl. Heat in the microwave on high for 1 minute, 30 seconds, microwaving 30 seconds at a time, stirring well after each time interval. Don't let cream come to a boil. Mix well until all chocolate is melted in cream.

To assemble pie:

Top chocolate pie that has set up in refrigerator with caramel coated toasted coconut. Then top with chocolate chips and drizzle with warm chocolate ganache.

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