Description
This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Ingredients
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½ cup unsalted butter (1 stick), melted
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1 large egg
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½ cup light brown sugar, packed
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1 teaspoon vanilla extract
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1 ¼ cups all-purpose flour
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¼ teaspoon salt (or to taste)
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¾ cup semi-sweet chocolate chips (for sprinkling)
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1 ½ cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
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2/3 of one 14-ounce can sweetened condensed milk (about 10 ounces)
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4 to 5 ounces salted caramel sauce (homemade or store-bought, regular caramel sauce may be substituted)
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¾ cup semi-sweet chocolate chips (melted for drizzling)
Instructions
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Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
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In a large, microwave-safe bowl, melt the butter (about 1 minute on high power). Wait momentarily before adding the egg to avoid scrambling it. Add the egg, brown sugar, vanilla, and whisk until smooth.
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Add the flour, salt, and stir until just combined. Don’t overmix.
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Turn the batter out into the prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and the center begins to set.
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Remove the pie dish from the oven, and evenly sprinkle ¾ cup chocolate chips over the crust.
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Evenly sprinkle the coconut, sweetened condensed milk, and caramel sauce.
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Return the pan to the oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of the dish and the center has dried out a bit. Keep a close eye on the pie in the last 10 minutes to prevent burning.
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Allow the pie to cool in the dish on a wire rack.
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Melt the chocolate for drizzling by adding ¾ cup chocolate chips to a small microwave-safe bowl and heat for about 1 minute on high power. Stir until smooth.
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Drizzle the melted chocolate over the pie.
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Let the pie cool on the wire rack for at least 4 hours (or overnight) before slicing and serving.
Notes
The pie is best fresh but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Slice the pie into small wedges, wrap each wedge individually in plastic wrap, and store them in a large zip-top bag.