Description
This Samoas Cookie Pie is a decadent dessert inspired by the beloved Girl Scout cookies! It features a chewy cookie crust, gooey caramel, rich chocolate, and toasted coconut, all baked into one irresistible pie. Perfect for chocolate and caramel lovers, this easy-to-make treat is great for parties, holidays, or any time you crave a Samoa cookie-inspired dessert!
Ingredients
Units
Scale
Refrigerated:
- 1 large egg
Condiments:
- 4 oz salted caramel sauce (homemade or store-bought)
Baking & Spices:
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar (packed)
- 1/4 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp vanilla extract
Nuts & Seeds:
- 1 1/2 cups sweetened shredded coconut
Dairy:
- 1/2 cup (1 stick) unsalted butter, softened
- 10 oz (2/3 of a 14-oz can) sweetened condensed milk
Instructions
1. Prepare the Cookie Dough Base
- Preheat oven to 350°F (175°C) and grease a 9-inch pie pan.
- In a mixing bowl, beat together butter, brown sugar, egg, and vanilla extract until creamy and smooth.
- Add flour and salt, mixing until combined.
- Press the dough evenly into the bottom and slightly up the sides of the pie pan.
2. Add the Caramel & Coconut Layers
- Spread sweetened condensed milk evenly over the cookie crust.
- Sprinkle 1 cup of chocolate chips and 1 cup of shredded coconut over the top.
- Drizzle with caramel sauce.
3. Bake & Toast the Coconut
- Bake for 30-35 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and immediately sprinkle the remaining ½ cup of coconut on top.
- Let cool for 10 minutes, then drizzle with additional caramel sauce and sprinkle with the remaining ½ cup of chocolate chips.
4. Cool & Serve
- Allow the pie to cool completely before slicing to let the caramel set.
- Serve warm or at room temperature—optionally with a scoop of vanilla ice cream!
Notes
- Toasted Coconut Option: For extra crunch, toast the coconut in a dry pan over medium heat before adding it to the pie.
- Extra Drizzle: Warm some additional caramel and chocolate to drizzle over each slice before serving.
- Storage: Store covered at room temperature for 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze for up to 3 months, and thaw in the fridge before serving.