100 Years of Memories 2012 Professional Cream CRUST 2 boxes Girl Scout Samoa cookies or 1 pkg Keebler Coconut Dream Cookies 5 Tbsp butter, melted Using a food processer, crush cookies finely and place into a bowl. Add in the butter and toss with a fork to moisten. Pour into a 9-inch deep dish pie pan. Use the back of a spoon to press and form a crust. Freeze. CREAM LAYER 3/4 cup milk 2/3 cup sugar 1/8 tsp salt 3 Tbsp flour 2 egg yolks, slightly beaten in a bowl 1/2 Tbsp butter 1/2 tsp vanilla Using a whisk, stir together flour and milk in a bowl. Place milk mixture over medium heat. Using a whisk, add sugar and salt, stirring until mixture begins to thicken. Place 1/2 cup of the hot mixture into the egg yolks and whisk to temper the eggs. Add egg mixture back to the remaining hot mixture for 2 minutes. Remove from heat, add in butter and vanilla, and stir well. Cool about 5 minutes, stirring occasionally. Pour over crust and refrigerate. GERMAN CHOCOLATE LAYER 6 oz Philadelphia cream cheese 1 cup powdered sugar 1 tsp vanilla 1 Tbsp milk 4 oz Cool Whip 3 oz Bakers German sweet chocolate squares, melted Using a mixer, beat well the cream cheese, vanilla, and milk. Add in powdered sugar and Cool Whip. Quickly, while mixing, add in the melted chocolate. Stir well and pour carefully over the cream layer. Freeze. CARAMEL COCONUT TOPPING 1 cup evaporated milk 1 cup sugar 1/2 cup butter 3 small egg yolks, slightly beaten in a bowl 1 tsp vanilla 1 1/2 cups chopped pecans 1 1/3 cups flaked white coconut In a saucepan over medium heat, combine milk, sugar, and butter, using a whisk to stir constantly. Stir 10-15 minutes to thicken. Add 1/2 cup hot mixture into slightly beaten eggs, whisk, and pour back into hot mixture for 2 more minutes. Remove from heat and add in vanilla. Using a large stirring spoon, add in pecans and coconut. Cool about 15 minutes and carefully place over the top of the pie to decorate. Cover and refrigerate 8 hours to overnight.