Samoa Coconut Cream Pie

siftandwhisk.com

Evelyn Elias

subheading: FOR THE CRUST:

20 to 24 chocolate wafer cookies (140 grams)

5 tablespoons (70 grams) unsalted butter, melted

3 tablespoons (40 grams) granulated sugar

subheading: FOR THE COCONUT CUSTARD:

1 (13.5 to 14 ounce) can unsweetened coconut milk

1 cup (235 grams) whole milk

⅔ 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

subheading: FOR THE CARAMEL:

1 cup (200 grams) granulated sugar

¾ cups (175 grams) heavy cream

4 tablespoons (60 grams) unsalted butter, cubed

subheading: FOR THE WHIPPED CREAM:

1½ cups (350 grams) heavy cream

2 tablespoons (25 grams) granulated sugar

1 teaspoon vanilla extract

subheading: 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)

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