Samoas Cookie Pie

If you love the rich, indulgent taste of Samoas cookies, then you are in for a real treat with this Samoas Cookie Pie. This dessert brings together the delicious combination of buttery crust, sweet chocolate, toasted coconut, and creamy caramel that makes Samoas a fan favorite. The pie has a luscious texture that balances between chewy and crunchy, while the aroma of melting chocolate and toasted coconut fills your kitchen, making it an irresistible scent in the air. Perfect for gatherings, holiday parties, or a special evening at home, this Samoas Cookie Pie is sure to impress family and friends alike. It is a delightful way to enjoy the classic flavors of your favorite cookie in a unique and satisfying pie form.

Ingredients

• 1/2 cup unsalted butter, melted: This adds richness and moisture to the crust.
• 1 large egg: Acts as a binder for the ingredients, helping maintain the pie’s structure.
• 1/2 cup light brown sugar, packed: Adds sweetness and a hint of caramel flavor.
• 1 teaspoon vanilla extract: Enhances the flavor of the pie with a warm, aromatic essence.
• 1 1/4 cups all-purpose flour: The base for the crust, providing structure and stability.
• 1/4 teaspoon salt: Balances the sweetness and enhances overall flavor.
• 3/4 cup semi-sweet chocolate chips, for sprinkling: Melts beautifully and adds a chocolaty layer.
• 1 1/2 cups sweetened shredded coconut: Provides texture and the classic coconut flavor found in Samoas.
• 2/3 of one 14-ounce can sweetened condensed milk (about 10 ounces): Adds creaminess and sweetness, helping to bind everything together.
• 4 to 5 ounces salted caramel sauce: Drizzled over the top, it adds a rich, sweet contrast with a touch of salty flavor.
• 3/4 cup semi-sweet chocolate chips, melted for drizzling: Completes the pie with a smooth, decadent chocolate finish.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and spray a 9-inch pie dish with cooking spray to prevent sticking.
2. In a microwave-safe bowl, melt the butter. Allow it to cool slightly before whisking in the egg, brown sugar, and vanilla until the mixture is smooth and well combined.
3. Stir in the flour and salt until just combined. Be careful not to overmix.
4. Pour the batter into the prepared pie dish and bake for 10-12 minutes, or until the edges firm up and slightly pull away from the sides.
5. Remove the pie crust from the oven and evenly sprinkle chocolate chips over the top. Layer with shredded coconut and drizzle with sweetened condensed milk and salted caramel sauce.
6. Return the pie to the oven and bake for an additional 25 minutes, until the filling is bubbly and the coconut is lightly golden.
7. Let the pie cool on a wire rack for at least 30 minutes. Meanwhile, melt the reserved chocolate and drizzle it over the pie.
8. Allow the pie to cool for at least 4 hours before slicing to ensure it holds its shape.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 4 hours 55 minutes
• Servings: 8 servings
• Calories: Approximately 300 calories per slice

Tips, Storage & Variations

• Tip: Letting the pie cool completely before slicing helps it hold its shape and makes serving easier.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the pie for up to 3 months. Wrap it well in plastic wrap and aluminum foil for best results.
• Variations: Swap half of the shredded coconut with chopped nuts for an added crunch, or use dark chocolate chips instead of semi-sweet for a richer chocolate flavor.

FAQ Section

Q1: Can I use a different type of sweetener instead of brown sugar?
A1: You can substitute brown sugar with coconut sugar for a similar texture and flavor.

Q2: What can I use instead of sweetened condensed milk?
A2: You can use coconut cream or a homemade cashew cream for a dairy-free alternative.

Q3: How do I know when the pie is done baking?
A3: The pie is done when it is bubbly and the coconut topping is lightly golden brown.

Q4: Can I make this pie gluten-free?
A4: Yes, substitute all-purpose flour with a gluten-free flour blend suitable for baking.

Q5: Is it necessary to let the pie cool before slicing?
A5: Yes, allowing it to cool at least 4 hours helps the filling set and makes it easier to cut.

Q6: Can I add more chocolate?
A6: Absolutely! You can increase the amount of chocolate chips or melted chocolate drizzle for an extra chocolatey treat.

People Also Ask (PAA) Expansion

Q1: What is a Samoas cookie?
A1: Samoas cookies are a type of Girl Scout cookie featuring a shortbread base, topped with caramel and toasted coconut, and dipped in chocolate.

Q2: How long can I store Samoas Cookie Pie?
A2: You can store the pie in the refrigerator for up to 5 days or freeze it for up to 3 months.

Q3: Can I use unsweetened coconut instead of sweetened?
A3: Yes, but you may want to add some extra sugar to balance the flavors since it will be less sweet.

Q4: What type of caramel should I use?
A4: Using store-bought salted caramel sauce works well, but homemade caramel can elevate the flavor significantly.

Q5: Can I make mini Samoas Cookie Pies?
A5: Yes, you can use a muffin tin to create individual mini versions of the pie.

Q6: What occasions are best for serving this pie?
A6: This pie is great for birthdays, holiday gatherings, potlucks, or any time you want to impress with a delicious dessert.

Q7: How can I make this recipe more decadent?
A7: Add a layer of peanut butter or Nutella under the chocolate chips for an added flavor twist.

Q8: What dishes pair well with Samoas Cookie Pie?
A8: This pie pairs wonderfully with vanilla ice cream or fresh whipped cream to complement its rich flavors.

In conclusion, this Samoas Cookie Pie is a delightful fusion of flavors that will satisfy any sweet tooth. The luscious layers of chocolate, caramel, and coconut create a treat that is perfect for sharing with loved ones or enjoying as a guilty pleasure. We invite you to try this recipe and share your thoughts. You will likely want to make it again and again!