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Samoas Cookie Pie

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A delightful pie inspired by the classic Girl Scout cookie, featuring a buttery crust, gooey caramel, shredded coconut, and chocolate drizzle.

Ingredients

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  • ½ cup unsalted butter 1 stick, melted
  • 1 large egg
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt or to taste
  • ¾ cup semi-sweet chocolate chips for sprinkling
  • 1 ½ cups sweetened shredded coconut loosely laid in measuring cup (not packed)
  • two-thirds of one 14-ounce can sweetened condensed milk about 10 ounces
  • 4 to 5 ounces salted caramel sauce homemade or store-bought, regular caramel sauce may be substituted
  • ¾ cup semi-sweet chocolate chips melted for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9-inch pie dish very well with cooking spray; set it aside.
  3. In a large, microwave-safe bowl, melt the butter for about 1 minute on high power.
  4. Allow the melted butter to cool momentarily so it doesn’t scramble the egg.
  5. Add the egg, brown sugar, and vanilla extract to the bowl.
  6. Whisk the mixture until it is smooth and well combined.
  7. Add the all-purpose flour and salt to the wet ingredients.
  8. Stir until the flour is just combined; do not overmix.
  9. Turn the batter out into the prepared pie dish.
  10. Smooth the top lightly with a spatula.
  11. Bake for about 10 to 12 minutes, or until the edges firm up slightly and the center begins to set.
  12. Remove the pie dish from the oven.
  13. Evenly sprinkle the ¾ cup chocolate chips over the partially baked crust.
  14. Evenly sprinkle the 1 ½ cups sweetened shredded coconut over the chocolate chips.
  15. Evenly drizzle about 10 ounces of sweetened condensed milk over the coconut.
  16. Evenly drizzle 4 to 5 ounces of salted caramel sauce over the sweetened condensed milk.
  17. Return the pie dish to the oven.
  18. Bake for about 25 minutes, or until there’s slight bubbling near the edge and the center looks more set and dried out.
  19. Watch the pie carefully during the last 10 minutes of baking to prevent burning.
  20. Remove the pie from the oven and allow it to cool in the dish on a wire rack.
  21. While the pie cools, melt the remaining ¾ cup chocolate chips for drizzling.
  22. Place the chocolate chips in a small microwave-safe bowl.
  23. Heat for about 1 minute on high power.
  24. Stop to check and stir, then heat in 10-second increments until the chocolate can be stirred smooth.
  25. Using a spoon, evenly drizzle the melted chocolate in long vertical lines, spaced about ½-inch apart, over the pie.
  26. Allow the pie to continue cooling on the wire rack for at least 4 hours, or overnight, before slicing and serving.

Notes

Ensure your pie dish is thoroughly greased to prevent sticking.
Do not overmix the crust batter; stir just until combined for a tender texture.
Patience is key for cooling – slicing too early will result in a messy pie.
Watch closely during the second bake to avoid burning the coconut and caramel.

Find it online: https://theflakytruth.com/samoas-cookie-pie/