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A delicious pie that combines the flavors of Girl Scout Samoas cookies with a soft, chewy cookie crust layered with chocolate, coconut, sweetened condensed milk, and salted caramel sauce, finished with a chocolate drizzle.

Ingredients

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  • 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
  • 1 1/2 cups sweetened shredded coconut (loosely measured)
  • Approximately 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 oven to 350°F (175°C) and generously spray a 9-inch pie dish with cooking spray.
  2. Melt unsalted butter in a large microwave-safe bowl for about 1 minute on high; let cool slightly.
  3. Add the egg, packed light brown sugar, and vanilla extract to the melted butter and whisk until smooth.
  4. Add all-purpose flour and salt to the wet ingredients and gently stir until just combined.
  5. Pour the dough into the prepared pie dish and lightly smooth the top with a spatula.
  6. Bake the crust for 10–12 minutes until edges are just starting to firm and the center begins to set.
  7. Remove the pie from the oven and evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
  8. Evenly spread 1 1/2 cups sweetened shredded coconut over the chocolate chips.
  9. Drizzle approximately 10 ounces of sweetened condensed milk over the coconut layer.
  10. Drizzle 4–5 ounces of salted caramel sauce evenly over the top.
  11. Return the pie to the oven and bake for about 25 minutes until bubbling at the edges and the center looks set, monitoring carefully to avoid burning especially during the last 10 minutes.
  12. While the pie cools on a wire rack for a few minutes, melt 3/4 cup semi-sweet chocolate chips in 10-second increments in the microwave, stirring frequently until smooth.
  13. Drizzle the melted chocolate over the pie in parallel vertical lines using a spoon or piping bag.
  14. Allow the pie to cool and set on a wire rack for at least 4 hours or preferably overnight before slicing.

Notes

Use salted caramel sauce for a balanced sweetness or regular caramel sauce as a substitution., Watch baking closely during the last 10 minutes to prevent burning of coconut, caramel, and condensed milk., Pie needs at least 4 hours or overnight chilling to firm up for clean slicing., Leftover sweetened condensed milk can be used for coffee, no-bake treats, or eaten by the spoonful., Toast shredded coconut before using for a nutty, deep flavor if desired., Chocolate types can be swapped: dark chocolate for a richer less sweet flavor, milk chocolate for sweeter, or chopped chocolate for larger melty pockets., This pie can be made as bars in an 8×8 or 9×13-inch pan; baking time may vary and should be watched closely for bubbling edges and set center., Add-ins include flaky sea salt over chocolate drizzle, toasted chopped pecans, or a splash of coconut extract in the cookie base., For gluten-free option, substitute with a 1:1 gluten-free flour blend and follow blend instructions., To mimic traditional Samoa cookie slices appearance, dip bottoms in melted chocolate after pie has set and cooled., Store covered at room temperature up to 5 days; freeze sliced and wrapped pieces up to 6 months, thaw at room temperature before serving.

Nutrition

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