Girl Scout cookie inspires Samoa Pie
File this recipe away for the next time you’re craving Girl Scout cookies.
It’s from Allison Kave, a baker with an online pie shop called First Prize Pies, who just published her first book, “First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)” (Stewart, Tabori and Chang, $29.95).
After winning the Brooklyn Pie Bake-off, Kave started her own pie business, and her all-star creations, including Root Beer Float Pie, Chocolate Peanut Butter Pretzel Pie and Irish Car Bomb Cream Pie, quickly led to a book deal so you can try your hand at making some of them at home. Girl Scout cookies won’t be on sale again until next year, so get your fix for Samoa cookies with this inventive treat.
For the shortbread crust:
1 1/2 cups shortbread cookie crumbs, from 15 to 20 cookies
2 to 4 Tbsp. unsalted butter, melted
2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1 (14-oz.) can full-fat coconut milk, refrigerated
1 tsp. vanilla extract
1/4 tsp. salt
1 cup toasted shredded coconut
For the topping:
1/4 cup toasted shredded coconut
4 oz. semisweet chocolate, chopped or chips
1/4 cup heavy cream
Make the crust: Grind the cookies in a food processor until finely ground or seal them in a plastic bag and crush them with a rolling pin. Pour in the butter (they’re very buttery already, so use just a little at a time) and mix (hands are best for this) until the texture is that of wet sand. Firmly press the crumbs into a 9-inch pie pan. Chill the crust in the freezer or fridge while preheating the oven to 350 degrees.
Bake it for about 10 minutes, until golden, and then let it cool completely. Make the filling: In a heavy-bottomed saucepan, stir together 1/2 cup water, the sugar, and corn syrup until the sugar is mostly dissolved. Cook over medium-high heat, moving the pan around occasionally, until the caramel has turned a dark amber and reached 360 degrees on a candy thermometer. Keep a close eye at this stage, as the caramel can burn very quickly!
Remove the caramel from the heat and immediately start to whisk in the butter. Be very careful here: The caramel will start to bubble violently and release a lot of hot steam. Open the chilled can of coconut milk, and spoon off the thick white coconut cream from the top, discarding the remaining water. Whisk this coconut cream into the caramel until it is fully dissolved, then add the vanilla and salt. Stir in the toasted coconut, and pour the filling into your prebaked pie shell.
Refrigerate the pie, uncovered, for at least 1 hour, until the surface is set. Sprinkle the toasted coconut over the surface of the pie.
Make the topping: Heat the cream until scalded, and then pour it over the chocolate. Let it sit for a minute, then whisk until glossy. Using a fork, drizzle the ganache over the surface of the pie in a crosshatch pattern, then sprinkle over the toasted coconut. Return the pie, uncovered, to the fridge to fully set, for at least 4 hours but preferably overnight. Serve the pie at room temperature. Running a sharp knife under hot water will make it easier to slice through the sticky caramel filling. This pie can be kept in the refrigerator for up to 1 week, covered in plastic wrap.
— From “First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)” by Allison Kave (Stewart, Tabori and Chang, $29.95)