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Samoas Cookie Pie Recipe

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  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 1 9-inch pie (about 8 servings)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Samoas Cookie Pie is an indulgent dessert inspired by the beloved Girl Scout cookie. Featuring a buttery cookie crust filled with sweetened shredded coconut, melted caramel, and a double dose of semi-sweet chocolate, this pie is the perfect treat for caramel and chocolate lovers. With a crisp edge and gooey center, it combines rich flavors and textures into a comforting dessert that’s easy to make and sure to impress.

Ingredients

For the Cookie Crust

  • 1/2 cup unsalted butter (1 stick, melted)
  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt (or to taste)
  • 3/4 cup semi-sweet chocolate chips (for sprinkling)

For the Filling and Topping

  • 1 1/2 cups sweetened shredded coconut (loosely measured, not packed)
  • About 10 ounces (two-thirds of a 14-ounce can) sweetened condensed milk
  • 4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce may be substituted)
  • 3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

  1. Preheat and prepare pie dish: Preheat your oven to 350°F. Spray a 9-inch pie dish very well with cooking spray and set it aside to get ready for the crust.
  2. Melt butter: In a large microwave-safe bowl, melt the butter by heating it for about 1 minute on high power until fully melted.
  3. Mix wet ingredients: Allow the melted butter to cool slightly so it doesn’t scramble the egg. Add the egg, light brown sugar, and vanilla extract to the butter. Whisk everything together until the mixture is smooth and fully combined.
  4. Add dry ingredients: Stir in the all-purpose flour and salt just until the dough comes together. Avoid overmixing to keep the crust tender.
  5. Shape and bake crust: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes until the edges start to firm up and the center is beginning to set. The crust won’t be fully baked at this stage.
  6. Add chocolate chips: Remove the pie crust from the oven and evenly sprinkle 3/4 cup semi-sweet chocolate chips over the surface of the crust.
  7. Add coconut layer: Evenly spread the shredded sweetened coconut over the chocolate chip layer to create the filling.
  8. Pour caramel topping: Drizzle two-thirds of the sweetened condensed milk evenly on top of the coconut, followed by 4 to 5 ounces of salted caramel sauce. Spread gently to cover but not disturb the layers too much.
  9. Bake the pie: Return the pie to the oven and bake for another 25 to 30 minutes, or until the filling is set and bubbling slightly.
  10. Drizzle melted chocolate: Remove the pie from the oven and allow it to cool slightly. Melt 3/4 cup semi-sweet chocolate chips and drizzle the melted chocolate decoratively over the top of the pie for that classic Samoas look.
  11. Cool and serve: Let the pie cool completely to room temperature before slicing to allow the layers to set properly. Serve and enjoy your decadent Samoas Cookie Pie!

Notes

  • Make sure to let the melted butter cool slightly before adding the egg to prevent scrambling.
  • Loosely measure the shredded coconut to keep the texture light and not overly dense.
  • You can substitute regular caramel sauce if salted caramel is not available, but salted caramel gives the best flavor contrast.
  • Allow the pie to fully cool before slicing to ensure clean slices and the best texture.
  • If desired, store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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