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Sa’Moa Pie

Instructions

SERVINGS: 8
PREPARATION TIME: 1 HR 30 MIN

SHORTBREAD PIE CRUST

Cream butter and sugar together until smooth. Add egg and vanilla gradually. Add flour and scrape the bowl in between mixing. Roll the dough 1/8-inch thick and bake at 350° for 25 minutes.

GANACHE

Chop chocolate and add warmed heavy cream. Mix together until smooth. Spread ganache over shortbread crust in a thin layer. Allow to chill until set and then add to pie crust.

CARAMEL

Heat saucepan on medium-high heat and add sugar gradually in thin layers. Remove from heat when browned. Add warm cream and butter; stir with wooden spoon. Add on top of ganache in pie crust.

COCONUT TOPPING

Toast coconut on a flat pan on 375°, toss frequently until brown. Reserve for later use.

COFFEE SYRUP

Add S&D Espresso Coffee Extract and sugar to heavy bottomed saucepan. Remove from heat when syrup begins to boil. Let cool slightly before adding to mixing bowl with whisk attachment.

MOUSSE

Whip heavy cream to soft peaks and reserve. Chop chocolate and melt in double boiler. Add butter, egg yolks and heavy cream into chocolate to lighten mixture. Smooth into pie crust and add toasted coconut to top. Allow to chill before serving.

Ingredients

SHORTBREAD PIE CRUST

1 tbsp. vanilla
1 cup flour
1/2 cup butter
1/4 cup sugar
1 egg

GANACHE

3 oz. chocolate
1/4 cup heavy cream

CARAMEL

1/4 cup salted butter
1 cup sugar
1/2 cup heavy cream

COCONUT TOPPING

3/4 cup toasted coconut

COFFEE SYRUP

1/4 cup S&D Espresso
Coffee ExtractMousse
1/4 cup S&D Espresso

MOUSSE

2 cups heavy cream
1 1/4 cup chocolate
1 1/2 oz. butter
1/2 cup sugar
1/4 cup egg yolks