Samoas Cookie Pie

Indulge in this decadent Samoas Cookie Pie, inspired by the classic Girl Scout cookie. This delightful dessert combines a buttery cookie crust, rich caramel, sweetened coconut, and a generous drizzle of chocolate. Perfect for any occasion, this pie is sure to satisfy your sweet tooth.

Ingredients

• Cookie 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:
• ¾ cup semi-sweet chocolate chips (for sprinkling)
• 1 ½ cups sweetened shredded coconut, loosely measured
• Two-thirds of a 14-ounce can sweetened condensed milk (about 10 ounces)
• 4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce can be substituted)
• ¾ cup semi-sweet chocolate chips, melted (for drizzling)

Instructions

1. Prepare the Pie Crust:

• Preheat your oven to 350°F. Generously spray a 9-inch pie dish with cooking spray; set aside.
• In a large, microwave-safe bowl, melt the butter (about 1 minute on high power).
• Allow the melted butter to cool slightly before adding the egg to avoid scrambling it. Add the egg, brown sugar, and vanilla, then whisk until smooth.
• Add the flour and salt, stirring until just combined. Avoid overmixing.
• Pour the batter into the prepared pie dish and smooth the top with a spatula.
• Bake for about 10 to 12 minutes, or until the edges start to firm up and the center begins to set. It will still be undercooked but will return to the oven later.

1. Add the Toppings:

• Remove the pie dish from the oven and evenly sprinkle ¾ cup of chocolate chips over the crust.
• Evenly sprinkle the shredded coconut over the chocolate chips.
• Drizzle the sweetened condensed milk evenly over the coconut layer.
• Drizzle the caramel sauce evenly over the sweetened condensed milk layer.

1. Bake Again:

• Return the pie to the oven and bake for an additional 25 minutes, or until the edges are slightly bubbling and the center appears more set. The pie will continue to firm up as it cools.
• In the last 10 minutes of baking, watch carefully to prevent burning, especially the coconut, caramel, and sweetened condensed milk. It’s better to underbake slightly than to overbake.

1. Add the Chocolate Drizzle:

• Allow the pie to cool in the dish on a wire rack while melting the remaining ¾ cup of chocolate chips. Place the chocolate chips in a small microwave-safe bowl and heat for about 1 minute on high power. Stir until smooth, heating in 10-second increments if needed.
• Drizzle the melted chocolate over the pie in long vertical lines, spacing them about ½-inch apart. You can use a spoon or a pastry bag (or a zip-top bag with a corner cut off) for a fancier presentation. The pie doesn’t need to be completely cool to add the chocolate drizzle.

1. Cool and Serve:

• Allow the pie to cool completely on a wire rack for at least 4 hours (or overnight) before slicing and serving. This ensures the chocolate drizzle sets and the pie’s interior firms up.

Tips

• Caramel Sauce: If using store-bought caramel sauce, make sure it’s thick. Thin sauces can cause the pie to be too runny.
• Chocolate Drizzle: For an easier drizzle, use a squeeze bottle or piping bag.
• Cooling Time: Patience is key! Letting the pie cool completely is crucial for perfect slices.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.