American Pie Council

2018 Amateur Entry


Samoa Pie

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

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.

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

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.

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

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
1 cup unsweetened desiccated 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
5 oz semi-sweet chocolate
10 oz heavy whipping cream

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.