Irresistible Samoas Cookie Pie: A Decadent Twist on a Classic Treat!
Experience the ultimate indulgence with our Samoas Cookie Pie recipe. Combining the flavors of the beloved Girl Scout cookies with the comfort of a classic pie, this dessert is sure to delight your taste buds and satisfy your sweet cravings. With layers of buttery cookie crust, gooey caramel, sweetened coconut, and rich chocolate drizzle, each bite is a symphony of flavors and textures. Whether you’re a fan of Samoas cookies or simply love decadent desserts, this pie is guaranteed to be a hit at any gathering.
In our household, Samoas Cookie Pie is synonymous with joy and celebration. It all started when my daughter brought home a box of Girl Scout cookies, and we instantly fell in love with the irresistible combination of caramel, coconut, and chocolate. Inspired by our favorite cookie, we set out to create a dessert that captured its essence in pie form. After several experiments in the kitchen, we finally perfected our recipe, and it quickly became a staple at family gatherings and special occasions. Now, whenever we serve this pie, it’s met with smiles of anticipation and requests for seconds. It’s more than just a dessert—it’s a symbol of love, creativity, and the joy of sharing delicious food with the ones we cherish.
Why This Samoas Cookie Pie Shines:
- Authentic flavors: Recreating the taste of the iconic Samoas cookies, this pie features a buttery crust, sweet caramel, and toasted coconut, all topped with a decadent chocolate drizzle.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible to both novice and experienced bakers alike.
- Versatile: Perfect for any occasion, from casual family dinners to elegant dinner parties, this pie is sure to impress guests and leave them craving more.
- Make-ahead friendly: Prepare this pie in advance and let it cool overnight for best results, making it ideal for planning ahead for special events or gatherings.
Ingredients:
- ½ cup unsalted butter, melted
- 1 large egg
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips, for sprinkling
- 1 ½ cups sweetened shredded coconut
- Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
- 4 to 5 ounces salted caramel sauce (homemade or store-bought)
- ¾ cup semi-sweet chocolate chips, melted, for drizzling
Directions:
- Preheat the oven to 350°F and spray a 9-inch pie dish with cooking spray.
- In a large microwave-safe bowl, melt the butter. Let it cool slightly before adding the egg, brown sugar, and vanilla extract. Whisk until smooth.
- Add the flour and salt, stirring until just combined. Press the mixture into the prepared pie dish and bake for 10 to 12 minutes, or until the edges firm up slightly.
- Remove the pie dish from the oven and sprinkle the chocolate chips over the crust. Then, layer the shredded coconut on top.
- Drizzle the sweetened condensed milk and caramel sauce over the coconut layer. Return the pie to the oven and bake for an additional 25 minutes, or until the edges are slightly bubbling.
- While the pie is baking, melt the remaining chocolate chips in the microwave. Once melted, drizzle the chocolate over the cooled pie.
- Allow the pie to cool on a wire rack for at least 4 hours or overnight before slicing and serving. Enjoy!
Notes:
- Be cautious not to overbake the pie, as the coconut, caramel, and condensed milk can burn easily. Keep an eye on it during the last 10 minutes of baking.
- For a fun twist, consider adding a sprinkle of sea salt on top of the chocolate drizzle for a sweet and salty contrast.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days, although it’s best enjoyed fresh.
