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Samoas Cookie Pie Recipe

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4.4 from 26 reviews

Samoas Cookie Pie is a delightful dessert inspired by the flavors of the classic Samoa cookie, featuring a buttery cookie crust layered with semi-sweet chocolate, sweetened shredded coconut, sweetened condensed milk, and gooey salted caramel sauce, all topped with a rich chocolate drizzle. This indulgent pie combines chewy, caramel-coconut goodness with chocolate to satisfy any sweet tooth.

Ingredients

Crust and Base

  • 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

Toppings and Filling

  • ¾ cup semi-sweet chocolate chips, for sprinkling
  • 1 ½ cups sweetened shredded coconut, loosely packed
  • Two-thirds 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

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Generously spray a 9-inch pie dish with cooking spray and set aside to prepare the crust mixture.
  2. Melt Butter and Mix Wet Ingredients: In a large microwave-safe bowl, melt the butter by microwaving for about 1 minute on high. Allow it to cool slightly, then add the egg, brown sugar, and vanilla extract. Whisk thoroughly until smooth and well combined.
  3. Add Dry Ingredients: Stir in the all-purpose flour and salt until just combined. Be careful not to overmix to keep the crust tender.
  4. Form Crust and Bake Initial Layer: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for about 10 to 12 minutes until the edges start to firm and the center begins to set but is not fully cooked.
  5. Add Toppings: Remove the crust from the oven. Evenly sprinkle ¾ cup of semi-sweet chocolate chips over the crust, followed by an even layer of shredded coconut. Drizzle the sweetened condensed milk evenly over the top, then drizzle the salted caramel sauce in a similar manner.
  6. Final Bake: Return the pie to the oven and bake for approximately 25 minutes until you see slight bubbling around the edges, and the center looks set and dried out somewhat. Watch closely toward the end to avoid burning as the coconut and caramel can burn quickly. It is better to underbake slightly than overbake.
  7. Cool and Melt Chocolate: Remove the pie and allow it to cool on a wire rack. Meanwhile, melt ¾ cup semi-sweet chocolate chips in a small microwave-safe bowl by heating for about 1 minute on high, stirring every 10 seconds until smooth.
  8. Drizzle Chocolate: Using a spoon or a piping bag, drizzle the melted chocolate over the pie in long, vertical lines spaced about ½ inch apart. The pie does not need to be fully cooled to add the drizzle.
  9. Final Cooling: Allow the pie to cool completely for at least 4 hours or overnight on the wire rack to let the chocolate set and the pie firm up properly.
  10. Serving: Once fully set, slice into wedges and serve. Early slicing is not recommended to prevent a messy texture.

Notes

  • The pie is best served fresh but can be stored airtight at room temperature for up to 5 days.
  • For longer storage, freeze the pie in individual wrapped slices for up to 6 months.
  • To freeze, slice the pie into wedges, wrap each in plastic wrap, and place them in a large zip-top bag.
  • Watch carefully during the final bake to prevent burning of the caramel and coconut.
  • Underbaking is preferable to overbaking since the pie firms up as it cools.

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