I can sometimes be over the top. I like to take things right to the edge, and then push it. As if a pecan pie is not delicious and rich enough, I thought, “how can I make this special for Christmas?”
How about dark chocolate, caramel and coconut?
Yes. The answer is yes.
I needed to make a dessert to bring over to my parents house for Christmas eve, so I thought this would be the perfect thing. I made 2 pies, one tradition pecan (you know, for the boring folks) and then one special pie I like to call my “Samoa Girl Scout Cookie Pecan Pie”.
Here’s what you’ll need for both (note, you will need to double this if you want to make 2 pies like I did):
- Pre-baked crust (we aren’t about to mess around making a crust, no sir)
- 1 1/4 cups pecan pieces
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- pinch of salt
For Samoa pie:
- Chocolate chips (I used dark chocolate because I didn’t want it to be too sweet) (how much? I don’t know. I just tossed in a handful or 2)
- Coconut flakes (eyeball to taste)
- Caramel (I used little caramel melts that are already unwrapped and small balls so they were easy to melt
Put the pecans in the bottom of the pie shell. For the samoa pie, add the chocolate chips, caramel and coconut.
Next, you’ll make a custard. Mix together the corn syrup, brown sugar, eggs, vanilla, cinnamon, butter and salt until smooth. Pour this delicious, sweet goo over the nuts and tasty things and bake until the filling puffs up a bit and the middle is no longer super jiggly. It will still wiggle a little, which is normal, it will set up more once it cools. I believe mine baked for about 40-50 minutes, I started checking it every 5 minutes or so around the 30 minute mark.
Now, like I stated above, I like to take things over the top. I wanted to make the Samoa one stand out and really look festive, so I drizzled some chocolate and caramel over the top, and made some Christmas fudge decorations to go on top (just melt the chocolate with some heavy whipping cream and you have fudge! I made a piping bag and drew the designs on parchment paper, added some sprinkles and let harden in the fridge. Of course this is not just a Christmas dessert, it can be made and consumed all year long! (And totally should be made and consumed all year long!)