In the wake of last weekend's successful citrus pie, I asked younger son if there were a type of pie he wanted me to make this weekend. On the back of last week's recipe, he scrawled "coconut cream pie (a bit crunchy, if possible) w/ chocolate chips + chocolate drizzle on top w/ caramel+ pretzel crust (possibly w/ a bit of plain graham cracker in the crust, too)." He then verbally added, "Samoa in pie form." In researching the exact composition of samoas, I discovered the recipe for a Samoa Pie. This made it entirely too easy, so I decided instead to create a pie from the scrawled instructions as well as the email amendment that the crust be "as thick as the one on last week's pie." I have apparently succeeded, though it took bits and pieces of six different recipes to do so.
First up, caramel sauce and toasted coconut. I made the caramel sauce last night and am desperately hoping that younger son takes it home with him tomorrow. I have a love-hate relationship with caramel. I love eating it and hate that it is basically made from sugar, butter, and cream.
Next up? There's a recipe for cinnamon roll swirl cake that looks promising not to mention quicker and easier than the homemade cinnamon rolls that are part of our Christmas morning routine.