Samoas Cookie Pie
Transform the classic Samoa cookie into a decadent sliceable pie, featuring a buttery crust, chewy toasted coconut, rich caramel, and a dark chocolate drizzle.
Ingredients
For the base
- 1 9-inch Pie Crust Shortbread or Graham Cracker crust recommended.
For the filling
- 1 cup Sweetened Shredded Coconut This moisture prevents the coconut from becoming wood-like.
- 1 cup Caramel Sauce Provides the classic burnt-sugar flavor.
- 0.5 cup Sweetened Condensed Milk Acts as a stabilizer in the filling.
- 0.25 teaspoon Salt Enhances the flavor of the caramel.
- 1 tablespoon Butter Used for making the filling smooth.
- 1 teaspoon Vanilla Extract Adds an aromatic floral note.
- 0.25 cup Chopped Toasted Pecans or Walnuts Optional, for added crunch.
For the chocolate drizzle
- 1 cup Chocolate Chips Melted and drizzled on top.
- 1 tablespoon Butter Makes the chocolate softer when set.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread your coconut on a baking sheet.
- Toast the coconut in the oven for about 5 minutes, stirring occasionally, until golden.
Building the Filling
- In a saucepan over low heat, combine the caramel, sweetened condensed milk, butter, vanilla, and salt.
- Stir until smooth and glossy, being careful not to boil.
Layering Technique
- Pour half of the caramel mixture into the pie crust.
- Sprinkle half of the toasted coconut and all the nuts.
- Pour the remaining caramel mixture on top and finish with the remaining coconut.
Chocolate Drizzle
- Melt chocolate chips with a tablespoon of butter in 30-second intervals.
- Use a small Ziploc bag to drizzle melted chocolate over the pie.
Final Bake
- Bake for 15–20 minutes until the caramel bubbles around the edges.
Notes
Allow the pie to cool for at least 30 minutes at room temperature, then refrigerate for an hour for best slicing. Pairs well with vanilla ice cream or dark roast coffee.