Description
Indulge in this decadent Samoas Cookie Pie, a rich dessert that perfectly captures the iconic flavors of toasted coconut, silky caramel, and premium chocolate. Designed for both casual gatherings and sophisticated dessert tables, this pie features a chewy, cookie-like crust topped with a generous, gooey coconut-caramel layer. It is a foolproof, high-impact treat that requires minimal technical effort while delivering maximum satisfaction. Ideal for anyone craving a nostalgic blend of sweet, salty, and toasted notes in a warm, sharable format.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1/2 cup caramel sauce
2 cups sweetened shredded coconut
1/2 cup chocolate chips
1/4 cup semi-sweet chocolate for drizzling
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
In a bowl, cream together the softened butter and sugar until smooth.
Stir in the flour and salt until a crumbly dough forms, then press it evenly into the bottom of the pie dish.
Bake the crust for 10-12 minutes until slightly golden, then remove from the oven.
In a separate bowl, toss the shredded coconut with the caramel sauce until well coated.
Spread the coconut-caramel mixture evenly over the pre-baked crust.
Sprinkle the chocolate chips over the top.
Return the pie to the oven and bake for an additional 20-25 minutes until the edges are toasted.
Remove from the oven and let cool completely for at least 3 hours to allow the caramel to set.
Drizzle with melted chocolate before slicing and serving.
Notes
Store in an airtight container at room temperature for up to 3 days. Ensure the pie cools completely before slicing for clean, professional-looking wedges. You can lightly toast the coconut beforehand for an extra depth of flavor.
- Prep Time: 20
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American