Samoas Cookie Pie (Printable Version)
A decadent dessert layered with caramel sauce, chocolate, and shredded coconut that tastes even better than the classic cookies!
# Ingredients:
01 -
1/2 cup unsalted butter, melted
02 -
1 large egg
03 -
1/2 cup light brown sugar, packed
04 -
1 teaspoon vanilla extract
05 -
1 1/4 cups all-purpose flour
06 -
1/4 teaspoon salt
07 -
3/4 cup semi-sweet chocolate chips, for sprinkling
08 -
1 1/2 cups sweetened shredded coconut, loosely measured
09 -
10 ounces sweetened condensed milk (about 2/3 of a 14-ounce can)
10 -
4-5 ounces salted caramel sauce, homemade or store-bought
11 -
3/4 cup semi-sweet chocolate chips, for drizzling
# Steps:
01 -
Preheat oven to 350°F (175°C). Thoroughly spray a 9-inch pie dish with cooking spray.
02 -
Melt butter in a large microwave-safe bowl. Allow to cool slightly before adding egg, brown sugar, and vanilla. Whisk until smooth.
03 -
Add flour and salt to the butter mixture, stirring until just combined without overmixing.
04 -
Transfer batter to prepared pie dish, smoothing the top with a spatula. Bake for 10-12 minutes until edges firm up slightly and center begins to set.
05 -
Remove partially baked crust from oven. Sprinkle evenly with 3/4 cup chocolate chips, then shredded coconut. Drizzle sweetened condensed milk over the coconut, followed by the caramel sauce.
06 -
Return to oven and bake for approximately 25 minutes, until edges are bubbling slightly and center appears more set. Watch carefully during the final 10 minutes to prevent burning.
07 -
While pie cools on wire rack, melt remaining 3/4 cup chocolate chips in microwave. Stir every 30 seconds until smooth. Drizzle melted chocolate in parallel lines across the pie surface.
08 -
Allow pie to cool completely on wire rack for at least 4 hours before slicing to ensure chocolate sets and filling firms up properly.
# Notes:
01 -
Pie can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 6 months. For best results, slice into individual servings, wrap in plastic, and store in a large zip-top bag.