Description
A deliciously rich and indulgent Samoa Cookie Pie inspired by the beloved Girl Scout cookie. This pie features a buttery cookie crust topped with layers of semi-sweet chocolate, sweetened shredded coconut, sweetened condensed milk, and salted caramel sauce, finished with a glossy chocolate drizzle. Perfectly baked to achieve a gooey yet set texture, this dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Crust & Batter
- 1/2 cup unsalted butter (1 stick, melted)
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt (or to taste)
Toppings & Fillings
- 3/4 cup semi-sweet chocolate chips (for sprinkling)
- 1 1/2 cups sweetened shredded coconut (loosely laid in measuring cup, not 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)
- 3/4 cup semi-sweet chocolate chips (melted for drizzling)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C) and thoroughly spray a 9-inch pie dish with cooking spray to prevent sticking.
- Melt Butter: In a large microwave-safe bowl, melt the butter by heating for about 1 minute on high power until fully melted.
- Mix Wet Ingredients: Allow the melted butter to cool slightly to avoid scrambling the egg. Then add the egg, brown sugar, and vanilla extract, whisking until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the flour and salt carefully until just combined; avoid overmixing to maintain tender texture.
- Bake Initial Crust: Pour the batter into the prepared pie dish and smooth the surface lightly with a spatula. Bake for 10 to 12 minutes until the edges set slightly and the center begins to firm up but is not fully cooked.
- Add Chocolate Chips: Remove the pie from the oven and evenly sprinkle 3/4 cup semi-sweet chocolate chips over the partially baked crust.
- Layer Coconut: Evenly spread the shredded sweetened coconut on top of the chocolate chips.
- Drizzle Sweetened Condensed Milk: Drizzle approximately two-thirds of the sweetened condensed milk evenly over the coconut.
- Drizzle Caramel Sauce: Evenly drizzle the salted caramel sauce over the top layer; you can eyeball the amounts as desired.
- Bake Final Pie: Return the pie to the oven and bake for about 25 minutes, watching carefully during the last 10 minutes to prevent burning. Look for bubbling near the edges and a more set center. The pie will firm as it cools.
- Melt Chocolate for Drizzle: While the pie cools, melt the remaining 3/4 cup semi-sweet chocolate chips in a small microwave-safe bowl. Heat for about 1 minute on high, stirring every 10 seconds until smooth.
- Add Chocolate Drizzle: Use a spoon, pastry bag, or zip-top bag with a corner cut off to drizzle melted chocolate in long vertical lines spaced about 1/2-inch apart across the pie. It’s not necessary for the pie to be completely cooled before this step.
- Cool and Set: Let the pie cool on a wire rack for at least 4 hours or overnight. This resting time allows the chocolate drizzle to set and the pie interior to firm, ensuring clean slices and the perfect texture.
Notes
- Watch closely in the final stages of baking as the coconut, caramel, and condensed milk layers can burn easily; underbaking slightly is better than overbaking.
- Allow ample cooling time before slicing to avoid a messy pie and to let flavors meld.
- You can substitute regular caramel sauce if salted caramel is unavailable.
- The pie can be stored covered in the refrigerator and gently warmed before serving if desired.
