Description
This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Ingredients
- 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
- 3/4 cup semi-sweet chocolate chips, for sprinkling
- 1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
- 10 ounces sweetened condensed milk (about two-thirds of a 14-ounce can)
- 4 to 5 ounces salted caramel sauce, homemade or store-bought
- 3/4 cup semi-sweet chocolate chips, melted for drizzling
Instructions
1. Preheat oven to 350°F. Spray a 9-inch pie dish very well with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour, salt, and stir until just combined; don’t overmix.
5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit.
6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
7. Evenly sprinkle the coconut.
8. Evenly drizzle the sweetened condensed milk over the top.
9. Evenly drizzle the caramel sauce.
10. Return pan to oven and bake for about 25 minutes, or until there’s slight bubbling near the edge and the center looks more set. Watch closely during the last 10 minutes to avoid burning.
11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a microwave-safe bowl and heat to melt, stirring until smooth.
12. Using a spoon or ziptop bag with the corner cut off, drizzle the chocolate in long vertical lines across the pie.
13. Allow the pie to cool for at least 4 hours (or overnight) before slicing and serving so it can firm up.
Notes
Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Slice into wedges and wrap individually to store.
Don’t slice too early—let the chocolate set and interior firm up fully.