This Chocolate Caramel Samoas Coconut Pie Recipe is somewhere between a coconut custard pie and a Samoa cookie. With layers of chocolate, caramel, and a cookie crust it will be your new favorite dessert.
First, you are going to get the caramel going. Combine the coconut milk, sweetener, butter flavored coconut oil, and molasses in a small saucepan and simmer over medium-low heat, stirring occasionally, until thickened and browned. About 1 hour. Stir in the caramel extract.
Meanwhile, combine almond and coconut flour, coconut oil, 3 tbsp sweetener, gelatin, and vanilla in a food processor and pulse until crumbs form. Press into the bottom of a deep dish pie plate. Bake for 15 minutes. Remove from the oven and sprinkle the 1/3 cup chocolate chips on top. Let sit for 3-4 minutes until they have melted. Gently spread with a spatula. Some crumbs from the crust will get mixed in but keep gently spreading until the chocolate covers the crust.
Combine the filling ingredients in a large mixing bowl. Spread on top of the chocolate covered crust. Bake for 35 minutes. Broil for 2-3 minutes, watching continuously, to toast the coconut on top.
Poke little holes in the top of the pie (use a skewer, not a straw, or you will be able to see them after chilling - lesson learned). Drizzle the caramel over the baked pie. Drizzle with melted chocolate. Chill for at least 2-3 hours. I prefer this cold.