Description
This Samoas Cookie Pie is a decadent dessert inspired by the beloved Girl Scout cookie. It features a buttery cookie crust base topped with semi-sweet chocolate chips, shredded sweetened coconut, drizzles of sweetened condensed milk and salted caramel sauce, then baked until perfectly bubbly and set. Finally, it’s finished with a luscious melted chocolate drizzle. This pie captures all the rich flavors and textures of Samoas cookies in a shareable pie format, perfect for special occasions or holiday gatherings.
Ingredients
Scale
Pie Crust and Base
- 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)
Toppings
- 3/4 cup semi-sweet chocolate chips (for sprinkling)
- 1 1/2 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)
- 3/4 cup semi-sweet chocolate chips (melted for drizzling)
Instructions
- Preheat and Prepare Pie Dish: Preheat the oven to 350°F (175°C). Spray a 9-inch pie dish very well with cooking spray and set aside.
- Melt Butter: In a large, microwave-safe bowl, melt the unsalted butter by microwaving for about 1 minute on high power.
- Combine Wet Ingredients: Let the melted butter cool slightly so it doesn’t cook the egg. Add the large egg, light brown sugar, and vanilla extract to the melted butter, then whisk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour and salt gently until just combined. Avoid overmixing the batter to keep the crust tender.
- Form Pie Crust and Initial Bake: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for about 10 to 12 minutes until the edges begin to firm up and the center starts to set but is not fully baked.
- Add Chocolate Chips: Remove the pie from the oven and evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
- Add Coconut: Evenly sprinkle 1 1/2 cups sweetened shredded coconut over the chocolate chips.
- Drizzle Sweetened Condensed Milk: Drizzle about two-thirds of the 14-ounce can (approximately 10 ounces) of sweetened condensed milk evenly across the coconut layer.
- Drizzle Caramel Sauce: Evenly drizzle 4 to 5 ounces of salted caramel sauce over the pie layers.
- Final Bake: Return the pie to the oven and bake for an additional 25 minutes. Watch carefully in the last 10 minutes to avoid burning the coconut, caramel, or condensed milk. The pie should bubble slightly around the edges and look set in the center.
- Melt Chocolate for Drizzling: While the pie cools on a wire rack, melt 3/4 cup semi-sweet chocolate chips in a small microwave-safe bowl by heating in 10-second increments, stirring until smooth.
- Drizzle Melted Chocolate: Use a spoon, pastry bag, or ziptop bag with a corner cut to drizzle the melted chocolate in long vertical lines spaced about half an inch apart over the pie surface. This step can be done before the pie is fully cooled.
- Cool and Set: Allow the pie to cool on a wire rack for at least 4 hours or overnight to let the chocolate drizzle set and the pie interior firm up before slicing and serving.
Notes
- Be cautious when adding the egg to the melted butter to avoid scrambling it by letting the butter cool slightly first.
- Do not overmix the crust batter to keep a tender texture.
- Watch the pie closely during the final bake to prevent burning the coconut, condensed milk, and caramel sauce.
- Allowing the pie to cool fully before slicing is critical to prevent a gooey mess.
- You can substitute regular caramel sauce if you don’t have salted caramel sauce, but salted caramel adds a richer flavor contrast.
- The melted chocolate drizzle enhances both flavor and presentation but is optional if preferred.
