Saturday, April 27, 2013

It Started with Samoas

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, the crust. I started with biscotti for the caramel that younger son requested, and added some crushed pretzels and graham crackers. For sugar, I used powdered instead of granulated and guessed at the amount of melted butter needed. Actually, I guessed at all the amounts with the aim of making the requested thick crust.
Here's the baked result. You can't really see it here, but it is thick.
For the coconut cream part, I used a recipe that did not call for the double boiler I would have had to improvise. The recipe didn't specify sweetened or unsweetened coconut. I used unsweetened since that was what I had left over from making granola. As with last week's citrus pie, the amount of filling wasn't quite as much as I might have liked. Instead of hiding that fact with whipped cream, I sprinkled the top with toasted coconut. First, though, I made a circle of caramel sauce around the outside, letting it seep down a bit between the coconut cream filling and crust. On the top I drizzled melted chocolate chips and sprinkled some mini chips. The end result? The art of pie in more ways than one.
Younger son has indicated that I met his challenge quite handily. In fact, I expect that by morning the pie will be but a pleasant memory.

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.

1 comment:

  1. Remember older son icing of his birthday cake, some 15+ years ago? 25mm of cake, 50mm of icing! Younger son's face after eating it was priceless!