Like the rest of America, I’m a complete sucker for Girl Scout cookies. They’re so sneaky, just waiting outside the grocery store and coffee shop when I’m at my hangriest. I always make a pact that this will be the year that I won’t give in… maybe better luck next year.
I know Thin Mints are the ultimate favorite but I have a soft spot for Samoas. I don’t know why, coconut and I have never been friends, but that chocolate and caramel and shortbread (okay and yes, even the toasted coconut) – I just can’t resist.
Cookie pie needs very little hands-on time but has an impossibly long cooling period… you’ve been warned, but zero judgment if you just can’t wait and decide crumbly and gooey is the way to go.
This pie is rich rich rich! Just a little sliver is plenty thanks to so many sweet layers.
Samoas Cookie Pie
- 1/2 cup butter melted
- 1 egg
- 1/2 cup brown sugar
- 1 t. vanilla
- 1 cup flour
- 1/4 t. salt
- 1 1/2 cup semisweet chocolate chips
- 1 1/2 cups unsweetened shredded coconut toasted
- 10 oz. sweetened condensed milk
- 6 oz. caramel sauce
- pinch coarse salt
- 1/2 cup semisweet chocolate chips melted
- Preheat oven to 350°.
- Whisk together butter, egg, brown sugar, and vanilla. Stir in flour and salt just until combined.
- Pour into very well-greased pie dish and smooth the top.
- Bake at 350° for 10-12 minutes until edges are starting to firm.
- Sprinkle pie with 1 1/2 cups chocolate chips, then top with toasted coconut flakes.
- Drizzle sweetened condensed milk and caramel sauce as evenly as you can on top.
- Return to the oven at 350° for 20-22 minutes, until edges are bubbling and the center is set.
- Drizzle melted chocolate across the pie when it comes out of the oven.
- Let pie cool for at least 4 hours, ideally overnight, before cutting.