Samoas Cookie Pie Dessert (Print Version)
A golden cookie crust layered with coconut, chocolate, and caramel for a decadent, chewy sweet treat.
# Ingredients:
→ Cookie Pie Base
01 -
1/2 cup unsalted butter, melted
02 -
1 large egg
03 -
1/2 cup light brown sugar, packed
04 -
1 teaspoon vanilla extract
05 -
1 1/4 cups all-purpose flour
06 -
1/4 teaspoon salt
→ Toppings
07 -
3/4 cup semi-sweet chocolate chips
08 -
1 1/2 cups sweetened shredded coconut
09 -
10 ounces sweetened condensed milk
10 -
4 to 5 ounces salted caramel sauce
→ Chocolate Drizzle
11 -
3/4 cup semi-sweet chocolate chips, melted
# Steps:
01 -
Preheat oven to 350°F. Grease a 9-inch pie dish with nonstick spray.
02 -
Melt butter in a large microwave-safe bowl. Add egg, brown sugar, and vanilla extract. Whisk until well combined.
03 -
Stir in all-purpose flour and salt until just incorporated. Avoid overmixing.
04 -
Spread batter evenly into the prepared pie dish.
05 -
Bake the base for 10 to 12 minutes, or until edges start to set.
06 -
Remove from oven. Sprinkle 3/4 cup chocolate chips evenly over crust. Layer shredded coconut on top. Drizzle sweetened condensed milk over coconut, then finish with caramel sauce.
07 -
Return pie to oven and bake for 25 minutes, until center is set and edges are gently bubbling. Check during the final 10 minutes to prevent excessive browning.
08 -
Remove pie from oven. Place dish on a wire rack to begin cooling.
09 -
Melt remaining 3/4 cup chocolate chips in a microwave-safe bowl, stirring until smooth.
10 -
Drizzle melted chocolate over cooled pie in decorative lines.
11 -
Allow pie to cool completely for at least 4 hours or overnight before slicing and serving.
# Notes:
01 -
Let pie chill thoroughly before slicing to ensure clean portions and optimal texture.