Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Which Girl Scout cookie is the best one? If you said “all of them”, give yourself a gold star because you just won this game. It’s hard to deny the deliciousness of each type of cookie, and as we all know, imitation is the sincerest form of flattery. Maybe that’s why we see so many homespun takes on their various delicious flavors. It seems there’s a cake, or a pie, or even another cookie, that carries the theme of each of the many varieties the Girl Scouts offer.
If you love Samoas with their toasted coconut stripes, dark chocolate, and gooey caramel, you’ve got to give this Samoa pie a try. As easy to make as it is delicious, there is not even any baking involved! That makes this the perfect summertime pie, fit for a neighborhood potluck, or for keeping all to yourself. Once you’ve had a taste of this magnificent Samoa pie, you might find that the best option is to make two: one for you and one for them. Go on, we won’t judge.
Ingredients –
- 8 oz. cream cheese, softened
- 1/4 c. granulated sugar
- 1/4 c. powdered sugar
- 2 c. caramel, divided, plus more for drizzling
- 2 c. heavy cream
- 1 store-bought pie crust (shortbread or chocolate)
- 1 c. sweetened shredded coconut, toasted
- Melted chocolate, for drizzling
Method –
- Using a large bowl and a hand mixer (or a stand mixer), beat together the cream cheese, both sugars, and 1/2 cup of caramel until fluffy. Add the heavy cream and continue beating until medium peaks form.
- Add this mixture to the pie crust, and smooth out the top. Refrigerate the pie until firm, 5-6 hours.
- When ready to serve, make the topping: In a small bowl, combine the toasted coconut and 1 cup of caramel.
- Spread the remaining 1/2 cup of caramel on top of the chilled pie. Top with the coconut mixture, spreading evenly.
- Lightly drizzle the top with even more caramel, and melted chocolate, and it’s ready to share! Or not.
