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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 slices
Ingredients
- ½ cup unsalted butter (1 stick), melted
- 1 large egg
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt (or to taste)
- ¾ cup semi-sweet chocolate chips (for sprinkling)
- 1 ½ cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
- 2/3 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)
- ¾ cup semi-sweet chocolate chips (melted for drizzling)
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- 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.
- Add the flour, salt, and stir until just combined. Don’t overmix.
- 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.
- Remove the pie dish from the oven, and evenly sprinkle ¾ cup chocolate chips over the crust.
- Evenly sprinkle the coconut, sweetened condensed milk, and caramel sauce.
- 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.
- Allow the pie to cool in the dish on a wire rack.
- 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.
- Drizzle the melted chocolate over the pie.
- 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.
Nutrition
- Serving: 1
- Calories: 682 kcal
- Carbohydrates: 95g
- Protein: 10g
- Fat: 32g
- Saturated Fat: 21g
- Polyunsaturated Fat: 10g
- Cholesterol: 76mg
- Sodium: 232mg
- Fiber: 4g
- Sugar: 74g
Samoas Cookie Pie
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
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
-
½ cup unsalted butter (1 stick), melted
-
1 large egg
-
½ cup light brown sugar, packed
-
1 teaspoon vanilla extract
-
1 ¼ cups all-purpose flour
-
¼ teaspoon salt (or to taste)
-
¾ cup semi-sweet chocolate chips (for sprinkling)
-
1 ½ cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
-
2/3 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)
-
¾ cup semi-sweet chocolate chips (melted for drizzling)
Instructions
-
Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
-
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.
-
Add the flour, salt, and stir until just combined. Don’t overmix.
-
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.
-
Remove the pie dish from the oven, and evenly sprinkle ¾ cup chocolate chips over the crust.
-
Evenly sprinkle the coconut, sweetened condensed milk, and caramel sauce.
-
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.
-
Allow the pie to cool in the dish on a wire rack.
-
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.
-
Drizzle the melted chocolate over the pie.
-
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.