A delicious pie that replicates the flavors of the classic Samoas cookie in a delightful dessert form.
Author:Emma Rossi
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup shredded sweetened coconut
12 caramel candies, unwrapped
3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the chocolate chips and 1/2 cup of shredded coconut.
Spread the cookie dough evenly into the prepared pie pan.
Bake for 18-20 minutes or until the edges are golden and the center is set.
While the cookie pie is baking, prepare the caramel topping. In a small saucepan, combine the caramel candies and heavy cream over low heat, stirring continuously until smooth and melted.
Once the cookie pie is out of the oven, drizzle the melted caramel over the top.
Sprinkle the remaining 1/2 cup of shredded coconut evenly over the caramel.
Allow the pie to cool completely before slicing and serving.
Notes
If you prefer a chewy texture for the coconut, toast it lightly before adding it to the recipe.
Serve with a scoop of vanilla ice cream for an indulgent treat.
This pie is a great way to replicate the flavors of the classic Samoas cookie favorite in pie form.
For a decorative touch, drizzle extra melted chocolate over the top of the coconut layer.