Description
This Samoas Cookie Pie offers a delightful combination of a chewy cookie crust, a rich coconut caramel filling, and a smooth chocolate drizzle. It’s an easy-to-make dessert that brings the nostalgic flavors of Samoas cookies into a shareable pie format, perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the Filling:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1/2 cup (113g) unsalted butter
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 7 ounces (200g) sweetened shredded coconut
- For the Chocolate Drizzle:
- 4 ounces (115g) semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour and salt, mixing until just combined. Avoid overmixing.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie plate.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Bake for 15-20 minutes, or until the crust is lightly golden brown. Let it cool completely.
- Make the Filling:
- In a medium saucepan, combine the granulated sugar, corn syrup, butter, milk, vanilla extract, and salt.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Continue to boil for 5 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and stir in the shredded coconut until evenly coated.
- Assemble and Bake the Pie:
- Pour the coconut filling into the cooled pie crust and spread it evenly.
- Bake for 10-15 minutes, or until the filling is lightly golden brown and bubbly.
- Let the pie cool completely before adding the chocolate drizzle.
- Make the Chocolate Drizzle:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the cooled Samoas cookie pie.
- Let the chocolate set before slicing and serving.
Notes
- Storage: Store the Samoas cookie pie in the refrigerator in an airtight container for up to 4 days.
- Reheating: Reheat individual slices in the microwave for 20-30 seconds, or in the oven at 350°F (175°C) for 5-10 minutes.
- Freezing: You can freeze the pie for up to 2 months. Thaw it in the refrigerator overnight before serving.
- Crust Prevention: Pricking the crust with a fork and baking it before adding the filling helps prevent a soggy crust. Ensure the crust is completely cooled.
- Coconut Type: You can use unsweetened coconut, but you may need to add more sugar to the filling to adjust sweetness.
- Make Ahead: This Samoas cookie pie can be made a day or two in advance and stored in the refrigerator.
- Store-Bought Crust: A 9-inch store-bought crust can be used to save time in this Samoas inspired pie.
- Quick Chocolate Set: Place the pie in the refrigerator for 15-20 minutes to help the chocolate set faster.
- Variations:
- Use dark chocolate or white chocolate for the drizzle.
- Add chopped nuts, such as pecans or walnuts, to the filling.
- Experiment with almond or maple extracts.
- Add a pinch of sea salt for a salted caramel flavor in your homemade Samoas cookie pie.
- For a vegan version, use plant-based butter and milk alternatives.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg