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"In honor of National Pi Day on 3/14, a copy of &amp;quot;First Prize Pies&amp;quot; arrived on my desk. Get it? I appreciate a homophone, as well as an excuse to eat more dessert, so I perused those prize-winning pies to find you a doozy of a recipe. And I did. Oh, yes, I did... Samoa Pie! Yes, a pie inspired by everyone&amp;#x27;s favorite Girl Scout cookie (unless, of course, you&amp;#x27;re partial to Thin Mints): Here&amp;#x27;s how to make it: Shortbread Crust 1 1/2 cups (156 grams) shortbread cookie crumbs, from 15 to 20 cookies 2 to 4 tablespoons (30 to 55 grams) unsalted butter, melted Filling 2 cups (400 grams) sugar 1/4 cup (60 milliliters) corn syrup 1/2 cup (1 stick/115 grams) unsalted butter 1 (14-ounce) can full-fat coconut milk, refrigerated (organic preferred) 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup (113 grams) toasted shredded coconut (organic preferred) Topping 1/4 cup (28 grams) toasted shredded coconut (organic preferred) 4 ounces (115 grams) semisweet chocolate, chopped or chips 1/4 cup (60 milliliters) heavy cream To make the crust: Grind cookies in a food processor. Pour in the butter (they&amp;amp;#8217;re very buttery already, so use just a little at a time) and mix (hands are best for this) until the texture is that of wet sand. Firmly press crumbs into a 9-inch pie pan. Chill crust in the freezer or fridge while preheating the oven to 350??F. Bake for about 10 minutes, until golden, then let cool completely. To make the filling: In a heavy-bottomed saucepan, stir 1/2 cup water, sugar, corn syrup until the sugar is mostly dissolved. Cook over medium-high heat, moving the pan around occasionally, until caramel has turned a dark amber and reached 360??F on a candy thermometer. Keep a close eye at this stage, as the caramel can burn very quickly! Remove caramel from heat and immediately whisk in the butter. Be very careful here: The caramel will start to bubble violently and release a lot of hot steam. Open the chilled can of coconut milk, and spoon off the thick white cream from the top, discarding the remaining water. Whisk this cream into the caramel until fully dissolved, then add the vanilla and salt. Stir in the toasted coconut and pour the filling into your prebaked pie shell. Refrigerate uncovered for at least 1 hour, until surface is set. Sprinkle toasted coconut over the surface of the pie. To make the topping: Heat cream until scalded, and then pour over the chocolate. Let sit for a minute, then whisk until glossy. Using a fork, drizzle the ganache over the surface of the pie in a crosshatch pattern, then sprinkle on the toasted coconut. Return the pie, uncovered, to the fridge to fully set for at least 4 hours (preferably overnight). Serve at room temperature. To slice, run a sharp knife under hot water to easily cut through the sticky caramel filling. This pie can be kept in the refrigerator for up to 1 week, covered in plastic wrap. Who wants a slice? Let me know if you make this at home."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/home/blogs/toast/2014/03/samoa-pie-recipe>