In the spirit of our Girl Scout Cookie season, we couldn’t get enough of the Somoa Cookies, so this weekend, I decided to give a try at a Somoa Cookie Pie! The results were amazing! Cookie crust topped with coconut, chocolate and caramel! Nothing’s better and now we can eat Somoa cookies anytime!
This recipe is a non-mixer recipe, super easy and the great thing is your Somoa Cookie Pie can be done from start to finish easily within 45 minutes! And with the week I’ve had, that’s exactly what I need, quick and easy dessert option for the family.
Enjoy the bake!
Somoa Cookie Pie
1.5 cups Coconut Shreds
1/2 cups salted butter
1 large egg
1 tsp vanilla
1/2 cup light brown sugar
1 1/4 cup of all-purpose non bleached flour
1/2 tsp salt
1 cup of mini semi-sweet chocolate chips
1/4 cup of mini semi-sweet chocolate chips reserved for later
1/2 cup of sweetened condensed milk
6 oz of caramel candies
1/4 cup of heavy cream
Melt the butter and add you egg, vanilla and light brown sugar to a medium size bowl. Using a wooden spoon, stir completely until thoroughly combined.
Next, add the flour and salt mixture. I sifted the two together. Stir gently until completely moistened.
Using a spatula, pour the cookie mix into a 9″ pie plate greased.
Bake at 350 degrees for about 15 minutes.
While baking, make your caramel syrup, melting the candies removed from their wrappers in a microwave. Melt completely and then carefully add your heavy cream a little at a time and stir until combined thoroughly and you have a nice caramel sauce.
Sprinkle the semi-sweet chips on the cookie bottom, then add your coconut shreds and push all the way to the edges. Pour evenly the sweetened condensed milk. Evenly pour the caramel sauce.
Place in oven and bake for about 22-25 minutes.
Pull out and place on a cooling rack. While it cools, melt the reserved chocolate chips in the microwave to create the well-known Somoa Cookie stripes on top of the pie. I had extra chips left over and then sprinkled those on top of the stripes. However, I think it was too much chocolate! The balance was a bit off, but if you’re a lover of chocolate, bring it on!
This March we’re all about Pie Recipes! Today’s bake is something my husband, Brad, loves. We discussed my bake this morning and he shared once again, his adoration for Lemon Meringue Pie, he said it reminded him of his Aunt Sally. Do you have any memories like this from your family bakes?
Aunt Sally made the best Lemon Meringue Pie, so to honor her, today’s bake is dedicated to Aunt Sally, in Coshocton, Ohio.
I have made plenty of curd recipes, which is the basis for this fruit pie recipes. However, I’ve never made a lemon meringue pie…love to eat them, but thought how could we take it up a notch. Voila! I had the idea to double the batch of meringue and pile it up high!
The pie recipes I reviewed had a number of great ideas, but I turned to my tried and true pie crust recipe, with a blind bake to prepare the crust. I then used my favorite orange curd recipe and substituted the orange with lemon juice and lemon zest. Finally, I use an Italian Meringue Recipe that my granny used to make. And this is where I was apprehensive, meringue can be tricky, and today was no exception. While it went well, I over beat the meringue and it wasn’t the exact consistency I believe it should be. Tastes yummy, holds up nice and firm, but I wasn’t able to shape it exactly how I would have preferred.
Afterwards, I looked up some meringue pie recipes and found some great articles on making the right consistency. I realized I over whisked it or used too high of a speed on my Kitchenaid mixer. Next time, I’ll pay a bit closer attention to the meringue process. Sometimes I get distracted cleaning up! The life of a multitasker!
Here are the pie recipes you need to make this fantastic dessert. Please share your results and photos, would love to see and hear your feedback. Enjoy the bake!
Simple Pie Crust
1 1/4 cup of all-purpose flour
1/4 tsp salt
1/3 cup of shortening
4 tbs ice cold water
Combine the flour and salt. Cut in shortening until large crumbles form. Gradually add water and mixt thoroughly until a firm dough forms. Don’t overwork the mixture. Place on a floured hard surface and gently need to finish combining. Then roll out into a 13″ round. Roll-up on rolling pin carefully and then unroll over a pie plate. Form a beautiful edge and pierce bottom of pie shell to prepare for blind bake.
Using partchment paper and I used Aborro Rice as my pie weights. I baked at 450 degree oven for 8 minutes. Then removed the weigths/paper and baked for an additional 8 minutes to finish the baked shell until golden brown. I did brush the edges with a little hevy cream and egg whites to help give it a golden brown.
1/3 cup of cake flour
1/3 cup cornstarch
1/4 tsp popcorn salt (unflavored white)
1 1/4 sugar
2 cups cold water
5 large egg yolks
1/2 cup fresh lemon juice
lemon zest from one large lemon
4 tablespoons of butter
In a saucepan, I combined the dry ingredients and mixed with a whisk to fully combine. Over medium heat, I slowly added the cold water and whisked thoroughly to avoid lumps. After fully combined, I continued to wisk until the mixture was hot. Remove from heat.
Take a couple tablespoons of the hot mixture and temper the egg yolks and slightly beat in the hot mixture and then add a bit more, keep stirring. Then add egg yolks to saucepan and continuing whisking for about 4 minutes. Then add lemong juice and lemon zest. Continue mixing. Once liquid is incorporated into mixture add butter and stir thoroughly until melted. Take off heat and let cool a bit.
Once your pie shell has cooled, add the lemon curd to the shell and cover. Place in refrigerator and let cool for 1 or more hours before adding the meringue.
Meringue (this is doubled)
8 egg whites
3/4 cup of sugar
1/4 tsp salt
Simmer a suacepan of water until boil. Turn down heat and then place a heat safe bowl (glass) and mix the eggs whites, sugar and salt. Continue stirring mixture until begins to steam and the mixture is warm. I waitied until I saw steam. Never quit stirring. Then place warm mixture in bowl and whisk on medium-high speed until stiff peaks form.
Place on cooled lemon curd/pie crust. Be sure the meringue covers all of the curd and touches the edges of the pie crust to seal the curd before placing into over to broil the meringue. Brown for about 2-3 minutes, watching continuously, this process of browning happens very quickly.
Let rest to room temperature and serve!
Enjoy the bake.
Pie Recipes – Nutrition Facts
Amount per serving
% Daily Value*
Total Fat 15.7g
Saturated Fat 6.6g
Total Carbohydrate 73.5g
Dietary Fiber 0.9g
Total Sugars 45.1g
Vitamin D 14mcg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.