Samoas Cookie Pie
This Samoas Cookie Pie is SO DELICIOUS! A gooey blend of toasted coconut, caramel, and chocolate in an easy-to-make pie.
Servings: 8 servings
Ingredients
- 1 cup unsalted butter melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon salt or to taste
- 1 cup semi-sweet chocolate chips for sprinkling
- 1 cup sweetened shredded coconut
- 10 ounces sweetened condensed milk two-thirds of one 14-ounce can
- 4 to 5 ounces salted caramel sauce
- 0.5 cup semi-sweet chocolate chips melted for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch pie dish lightly with non-stick spray or butter to prevent sticking.
- In a mixing bowl, combine 1 cup of melted unsalted butter, 1 large egg, 1 cup of packed light brown sugar, and 1 teaspoon of vanilla extract. Whisk until combined. Gradually add in 1 ½ cups of all-purpose flour and ½ teaspoon of salt, mixing until a dough forms.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish. Make sure to create an even layer. Bake the crust in the preheated oven for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and allow to cool slightly.
- While the crust is cooling, mix together 10 ounces of sweetened condensed milk and 4 to 5 ounces of salted caramel sauce in a bowl until well combined. Stir in the 1 cup of sweetened shredded coconut, ensuring it’s evenly coated.
- Pour the coconut and caramel filling over the cooled crust, spreading it out evenly. Sprinkle 1 cup of semi-sweet chocolate chips on top of the filling.
- Return the pie to the oven and bake for an additional 15-20 minutes, or until the filling is set and the top is golden. Remove from the oven and let it cool completely.
- Once the pie has cooled, melt ½ cup of semi-sweet chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the top of the pie for that beautiful finishing touch.
- Slice into the pie and serve it as is, or with a scoop of vanilla ice cream on the side. Enjoy the delightful layers of flavor and texture in this Samoas Cookie Pie!
Equipment
- Mixing Bowls
- 9-inch Pie Dish
- Whisk
- Spatula
- Microwave or Double Boiler
Notes
- Make sure not to overbake the crust to avoid dryness and underbake to prevent a gooey filling.
- Let the pie cool completely before slicing for clean, pretty slices.
- This pie can be made a day in advance and stored covered in the refrigerator.
- Freeze wrapped tightly in plastic and foil for longer storage; thaw overnight in the fridge before serving.
- Feel free to customize with milk or dark chocolate instead of semi-sweet.