Go read the title of this post again.
It’s worth reading twice.
And if you’re like me, you need to read it twice for the words to register: Samoas Girl Scout Cookie Pie.
Earlier this week, when I posted my Healthy Girl Scout Cookies – Peanut Butter Tagalongs, I hinted at having also made homemade Samoas and Thin Mints.
My Samoas recipe still needs some work, but I didn’t want to leave you Samoa-less this week… so I sought help!
Enter Regan Jones, RD of The Professional Palate and Healthy Aperture. This lovely chocolate pie that you see is her creation, so if you enjoy the recipe, be sure to visit her site for more beautiful photos and recipes (many of which are vegan). I’m honored to have Regan as a guest on the blog today:
One of my first jobs after becoming a registered dietitian was as an Assistant Food Editor at Cooking Light Magazine. To say I considered myself lucky at the time would be a gross understatement. I’ve loved cooking since I was a little girl, and as a college student, I found that I loved nutrition & healthy eating even more. Being able to work at one of the country’s largest magazines – devoted to healthy cooking – was a dream come true.
So when I sat in one of my first editorial planning meetings and suggested a story on healthy desserts that used “unfamiliar” ingredients (think tofu in custard, avocado as ice cream) and found myself on the receiving end of quite a few disapproving looks, I felt a little like my dreams had been shattered. Seriously… my Executive Editor looked at me as if I had 3 heads. I just “knew” that innovative desserts would be well received. At the time, my team wasn’t so sure.
Fast forward to 2013 and the blog you’re currently reading.
Chocolate Covered Katie is one of THE most popular blogs on the block – and for good reason. Katie’s innovative way to make seemingly indulgent desserts out of healthy ingredients makes millions of people – including me – drool at our computer screens daily.
It’s been years since I sat in an editorial planning meeting at a magazine. My planning meetings now consistent of myself, my Mac and a good cup of coffee, enjoyed in my kitchen in the early hours of the morning. It’s in that kitchen that this was born…
…and where I first received an email from Katie to share this guest post with you today. Having followed her blog and been a fan for years, I think I probably had that same look of surprise on my email as my Editor did all those many years ago. I’m honored that she asked and equally as thrilled to be able to share the recipe with you.
I sincerely hope you enjoy this chocolate pie!
Have you ever tried avocado in a dessert recipe?
Avocado key lime pie? Avocado Chocolate Mousse? Avocado shamrock shakes? Avocado chocolate pies? If you still haven’t tried this heart-healthy fruit in a sweet recipe, Regan’s chocolate avocado Girl Scout Cookie Pie might be the perfect opportunity!
Samoas Girl Scout Cookie Pie
- 2 cups unsweetened coconut
- 4 tablespoons coconut oil, melted
- 1/2 cup white whole wheat flour (for gluten-free, use coconut flour)
- 1 tablespoon honey (K note: strict vegans can use agave)
- flesh from 2 ripe avocados
- 4 – 5 tablespoons honey, to taste (K note: strict vegans can use agave)
- 1/4 cup dark cocoa powder
- 1 tablespoon Kahlua or strong brewed coffee
- 2 tablespoons coconut milk
- pinch of Kosher salt
- Garnish: melted chocolate chips
Toast coconut in a large skillet over medium heat 5 minutes or until golden; reserve 1/2 cup and set aside. Combine 1 1/2 cups toasted coconut, melted coconut oil, flour and 1 tablespoon honey in a large bowl; press into and up sides of pie plate. Set aside. Add avocado, remaining honey, cocoa, Kahlua, coconut milk and salt to bowl of a food processor. Process until completely smooth. Spoon into pie shell and sprinkle with reserved toasted coconut. Freeze at least 4 hours or until firm. Just before serving, drizzle with melted chocolate.
Link of the Day:
Thin Mint Girl Scout Cookie Cheesecake
Is there any substitute I could use for the avocado? My mom and I are both allergic! :/
Do you know how many servings one pie can make?
katie i’ve made quite a few of your desserts and this is by far the ultimate experience!!! the toasted coconut with the creamy smooth decadence of the chocolate omg. my avacados weren’t quite ripe enough i should have waited one more day. but it’s all good. i added a tablespoon of sugar free chocolate chips to compensate for the not quite ripeness of my avacados. it’s too too unbeliavably good. i used 2 tb of coconut flour in place of the 1/2 cup wheat flour for the crust. i only used 3 tb honey in the filling as i don’t like things too sweet but added a squirt of hazelnut stevia. this is it. it just can’t get any better. i have 2 more avacado ripening on the counter now. is there a way hasten their ripening? 😉
I’ve heard that if you put them in a brown paper bag with a kiwi they’ll ripen faster… 🙂
How long should you take this out of the freezer prior to serving? Can’t wait to try it.
Thanks!
20 minutes?
I was also confused about this. I tried the 20 min, as suggested, and that seemed fine. I decided to put the rest back into the fridge. I recommend keeping it frozen.
About the avocados, even though I am a fan, I could also taste them in this pie. I think there are two things to consider for lessening that taste:
1)The ripeness of your avocados. One was perfectly ripe and the other one, not quite as ripe. I think this really affects the result. They both must be perfectly ripe. It not only affects taste, but texture.
2) I didn’t add the coffee. I think I should have. As someone pointed out, the coffee brings out the chocolatey taste and masks the avocado. This probably shouldn’t be ‘optional’.
I like everything else about this dessert. The crust is a revelation and it’s all very healthy. I think i will try substituting silken tofu for the choc pie mixture. Tofu has an even milder taste and would work well as a creamy filling. I am sure CCK has a recipe for that somewhere in here.
This pie was AWESOME!!! My carnivore hubby and son lit into this pie and my son asked for seconds!!! I made it according to the recipe and was so happy to find Kahlua on a Sunday!!! I also used coconut flour as I’m trying to not use grains too much and it all worked beautifully!!!!!
This looks amazing! Made me drool! When I read the ingredients I saw avocado. I made the chocolate mousse using avocado & it was awful! Avocado is one of my favorite foods! Any substitutions for this?
This looks delicious ! I have made chocolate avocado mousse sweetened with dates and you would never know that there was avocado in it 🙂
Made this tonight and it was delicious! I’m a HUGE fan of the girl scout samoas , and it is a stretch to call this a samoas pie :). Maybe if there was a caramel component?
Is this pie meant to be served frozen, like an ice cream pie? Or can it just sit in the freezer to solidify and then put in the fridge to defrost before serving?
You probably would be best to ask Regan, as she is the expert on this recipe :).
I just want to make sure I prepare the pie correctly. I am only to use the skin of the avocado correct?
Hi Love your recipes! Can the crust be baked a bit, I am wondering how the raw flour tastes, especially since I have to use gluten free! Thanks
Does this pie have to stay frozen until served or can it be placed in the fridge once firm?
I made this shortly after it was posted, and it ended up in the trash. It was gross. It was a waste of a lot of good ingredients. Katie’s tofu and banana based pies are far superior and I make those regularly.
Totally making this for 4th of July gathering. This is gonna be an awesome hit! Thank you Katie!
Hi,
I require Gluten-free, which you have done by suggesting the use of coconut flour. I know that coconut flour requires a lot more moisture than regular flour. What do you suggest to use as the extra liquid?
I am a huge samoas girl scout cookie fan (I’ll take chocolate and coconut anytime,anywhere), so this pie will probably turn out to be my favorite pie!