Easter has been a great success this year. I have much to be thankful for. I was searching for pie recipes and found this one : Samoa Pie
I adapted it as follows and created the most wonderful creation ever imagined. I have to say I did use my coconut custard filling that has won a blue ribbon at the iowa state fair and this pie may also have a blue ribbon attached to it after this year's fair. It is THAT good!
1 shortbread pie crust (I cheated and used Keebler)
1/4 cup chocolate chips melted
Place the melted chocolate chips in the pie crust and spread evenly.
2 cups sweetened shredded coconut
1 cup caramel sauce (I used my homemade caramel sauce recipe)
1/4 cup chocolate chips (garnish)
Toast the coconut for 10
minutes in a 325 degree oven. Stir often. When it is golden brown it is
Mix toasted coconut and
caramel together to form the topping and set aside.
1/3 cup cornstarch
1/2 tsp salt
1 cup cream of coconut
4 yolks, lightly beaten
2 tsp vanilla
1 1/2 cups sweetened
Mix together the sugar, cornstarch, and salt in a saucepan. Beat
the coconut milk and milk into the yolks. Stir slowly into the sugar mixture.
Heat mixture over medium, stirring constantly, until it boils. Continue cooking
for one minute. Remove from heat and stir in vanilla and coconut. Pour
directly into crust. Chill
Remove plastic wrap. Crumble coconut and caramel mixture across the
top of the pie. Melt the chocolate chips. Spoon melted chocolate into a
plastic bag with the tip cut off and drizzle over the top of the pie for
garnish. Chill until ready to serve