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Samoa Pie

Recipe By: Christina Shum
Year Submitted: 2018
Winner Third Place

Ingredients

PIE BASE
Crust
1 1/2 cups all-purpose flour
7 tablespoons powdered sugar
3 tbsp cocoa
1/2 cup cold salted butter
3 tablespoons coconut milk
1 tsp vanilla
1 egg white, beaten

Filling
1 can, 14-oz. homemade dulce de leche*
4 large egg yolks
1/2 cup coconut milk
1/8 teaspoons salt

PIE TOPPINGS
Caramel
1/4 cup sugar
2 tablespoons water
2 tablespoons salted butter
2 tablespoons heavy whipping cream

Toasted Coconut
1 cup unsweetened desiccated coconut

Chocolate Ganache
5 oz semi-sweet chocolate
10 oz heavy whipping cream

Directions

Crust
In a food processor, pulse flour, cocoa, and powdered sugar to combine, add butter and pulse until the butter is pea-sized. Drizzle coconut milk into the butter flour mixture while pulsing the mix, just until clumps form. Shape into a disk, wrap in plastic and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 350F. Lightly dust surface with flour, roll dough to 1/4 inch thick circle and line a 9 inch pie dish. Prick dough with a fork and freeze for 20 minutes. Bake on lowest rack in oven for 15 minutes. Quickly brush the crust with a thin layer of egg white and bake for an additional 5 minutes. Set aside.

Filling
Whisk together filling ingredients, pour into crust. Bake at 350F for 15-20 minutes until the center is slightly jiggly and not liquid. Let cool on a wire rack.

PIE TOPPINGS
Put sugar and water in medium heavy-bottom saucepan, boil until caramelized, adding butter and cream, whisking until smooth, let cool to room temperature. Pour and smooth into a thin layer over the cooled pie.

Toasted Coconut
Toast coconut in a pan 5-6 minutes, low heat, constantly keep the coconut moving until a deep golden brown. Remove from pan, let cool to room temperature, and sprinkle an even layer over the caramel layer on the pie.

Chocolate Ganache
Microwave chocolate and cream on 50% power in 30 second bursts, stirring in between until smooth. Liberally drizzle the warm ganache over the pie in stripes.

Serve pie at room temperature.

*Homemade Dulce de Leche
(WARNING: Attempt these following steps at your own risk. The can must be submerged in water to prevent explosions of molten hot condensed milk all over yourself and the kitchen.)

1 can, 14-oz. sweetened condensed milk

Peel any labelling from the can, place can on its side in a deep saucepan and fill with water so the can is submerged under at least 1 inch of water. Bring the pot up to a gentle boil on medium heat, turn the heat down so the water is just simmering. Place a lid on the pot and let simmer for 3 hours. Check every 30 minutes to ensure there is at least 1 inch of water above the can; have some boiling water on stand-by to add to the pot. Remove from water and set aside to cool. DO NOT OPEN until the can has reached room temperature.