Samoas Cookie Pie
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
1 9-inch pie
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Calories
682 kcal
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Course
Baked Goods
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Cuisine
American
Samoas Cookie Pie
Description
This Samoas Cookie Pie starts with a buttery, lightly sweetened cookie-like crust prepared with melted butter, brown sugar, egg, vanilla, flour, and salt. After an initial brief bake, the crust is topped with semi-sweet chocolate chips and shredded sweetened coconut, which provide texture and flavor layers inspired by Samoa cookies. Sweetened condensed milk and caramel sauce are drizzled evenly over the toppings, adding a creamy sweetness and gooey richness. The pie returns to the oven for a longer bake period during which the caramel melds with other ingredients and the edges bubble lightly. Finally, melted semi-sweet chocolate is drizzled over the top to finish the dessert. The pie offers a balance of buttery crispness, chewy coconut, and the smooth richness of caramel and chocolate.
This dessert is best enjoyed fresh but keeps well when stored airtight at room temperature for up to five days. For longer storage, slices can be individually wrapped in plastic wrap and frozen for up to six months, allowing convenient thawing portions. Slicing before freezing facilitates easier serving later. The rich components make this pie a satisfying indulgence when shared or saved as a treat.
Ingredients
- ½ cup butter 1 stick, melted, unsalted
- 1 egg large
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt or to taste
- ¾ cup chocolate chips for sprinkling, semi-sweet
- 1 ½ cups coconut loosely laid in measuring cup (not packed, sweetened shredded
- sweetened condensed milk about 10 ounces, two-thirds of one 14-ounce can
- 4 to 5 ounces caramel sauce homemade or store-bought, regular caramel sauce may be substituted, salted
- ¾ cup chocolate chips melted for drizzling, semi-sweet
Instructions
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
- Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
- Evenly sprinkle the coconut.
- Evenly drizzle the sweetened condensed milk (just eyeball it).
- Evenly drizzle the caramel sauce (just eyeball it).
- Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
- Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
- Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
- Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.
Notes
- Store the pie airtight at room temperature for up to five days for best freshness.
- For longer storage, slice the pie into wedges, wrap each individually in plastic wrap, and freeze up to six months.
- Use sweetened shredded coconut loosely measured rather than packed to keep texture consistent.
- Choose salted or regular caramel sauce according to preference; both work in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19-inch pie
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 682kcal | 34% |
| Carbohydrates | 95g | 32% |
| Protein | 10g | 20% |
| Fat | 32g | 49% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 76mg | 25% |
| Sodium | 232mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 74g | 148% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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