Samoas Cookie Pie: A Delicious Twist on a Classic Treat

Indulging in a Samoas Cookie Pie is like experiencing the joy of your favorite Girl Scout cookie, reimagined as an irresistible dessert that everyone will love. This decadent pie features a buttery crust that serves as the perfect base for a delightful combination of sweet coconut, luscious caramel, and rich chocolate. The warm aroma of baked coconut wafts through your kitchen as the pie bakes, making it an ideal choice for cozy gatherings, potlucks, or simply a sweet treat after dinner.

Each bite offers a satisfying crunch from the chocolate chips, followed by a chewy texture from the shredded coconut, all beautifully complemented by the gooey caramel. Whether it is for a special occasion or a simple afternoon delight, this Samoas Cookie Pie is sure to charm your taste buds and leave you yearning for another slice.

Ingredients

1/2 cup unsalted butter (1 stick, melted): Adds richness and depth to the crust.
1 large egg: Helps bind the ingredients together and provides structure.
1/2 cup light brown sugar (packed): Adds moisture and a hint of caramel flavor.
1 teaspoon vanilla extract: Enhances the overall flavor profile with a sweet aroma.
1 1/4 cups all-purpose flour: The base for the pie crust, providing stability and texture.
1/4 teaspoon salt (or to taste): Balances the sweetness and enhances flavors.
3/4 cup semi-sweet chocolate chips (for sprinkling): Adds a melty chocolate layer that complements the coconut.
1 1/2 cups sweetened shredded coconut: The star ingredient, offering that classic coconut flavor.
Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces): Adds creaminess and sweetness to the filling.
4 to 5 ounces salted caramel sauce (homemade or store-bought): Provides a gooey caramel layer with a hint of saltiness.
3/4 cup semi-sweet chocolate chips (melted for drizzling): Creates a delightful chocolate drizzle on top for a finishing touch.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly spray a 9-inch pie dish with cooking spray to prevent sticking.
In a large microwave-safe bowl, melt the butter for about 1 minute in the microwave. Let it cool slightly before using.
Whisk in the egg, brown sugar, and vanilla extract until well combined.
Stir in the flour and salt until just combined. Pour the batter into the prepared pie dish, spreading it evenly.
Bake for 10 to 12 minutes, or until the edges are firm and the center is slightly set.
Remove the pie from the oven and evenly sprinkle the chocolate chips over the top. Layer the shredded coconut on top next. Drizzle the sweetened condensed milk and caramel sauce over the pie.
Return the pie to the oven and bake for an additional 25 minutes or until bubbling near the edges.
Allow the pie to cool on a wire rack. Melt the reserved chocolate chips and drizzle over the cooled pie for added flair.
Let the pie cool for at least 4 hours before slicing to ensure it sets properly.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes + 4 hours cooling
Servings: 8
Calories: Approximately 300 per slice

Tips, Storage & Variations

To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This pie can be frozen for up to 2 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator before serving.

FAQs

Can I use unsweetened coconut instead?
Yes, but be aware that the final product will be less sweet.
How can I make this pie gluten-free?
Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
Is it necessary to chill the pie before slicing?
Yes, cooling allows the filling to set, making it easier to cut.
What can I use instead of caramel sauce?
You can use homemade caramel or butterscotch sauce as alternatives.
Can I use other types of chocolate?
Yes, milk chocolate or dark chocolate chips can also work well.