Samoas Cookie Pie
Description
While not using the actual Girl Scout cookies, this pie has all of the dangerously good Samoas cookie flavors. That means that you can now have all of the great taste without waiting for the Girl Scout cookie season. This pie is gooey and sweet, with cara
Ingredients
1/2 c. unsalted butter (1 stick), melted
1 large egg
1/2 c. light brown sugar, packed
1 t. vanilla extract
1 1/4 c. all-purpose flour
1/4 t. salt, or to taste
3/4 c. semi-sweet chocolate chips, for sprinkling
1 1/2 c. sweetened shredded coconut, (not packed)
10 oz. of a 14-oz. can sweetened condensed milk
4-5 oz. salted caramel sauce (homemade salted caramel or store bought, regular caramel sauce can be substituted)
3/4 c. semi-sweet chocolate chips, melted for drizzling
Directions
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Preheat oven to 350 degrees. Generously spray a 9 inch pie dish with cooking spray; set aside.
In a large, microwave-safe bowl melt butter, about 1 minute on High power. Wait a bit before adding the egg, so that it doesn't get scrambled. Add egg, brown sugar and vanilla; whisk until smooth. Add flour and salt; stir until just combined; DON'T over-mix.
Turn batter out into the prepared pie dish; smooth the top lightly with a spatula.
Bake about 10 - 12 minutes or until edges firm up slightly and center has begun to set up a bit. It isn't done, but pie will be baked another 25 minutes or so after adding toppings.
Remove pie dish from oven; evenly sprinkle chocolate chips over the crust; evenly sprinkle on the coconut; evenly drizzle on the sweetened condensed milk; evenly drizzle on the caramel sauce.
Bake for about 25 minutes, or until there's slight bubbling near the edge of dish and the center has dried out somewhat and looks more set. The cookie pie will firm up more while cooling.
In the last 10 minutes of baking, watch it constantly because the coconut, caramel and sweetened condensed milk will all be prone to burning. It's better to under-bake than over-bake if not sure.
Let pie cool in dish on a wire rack while melting the semi-sweet chocolate for drizzling: add 3/4 c. semi-sweet chocolate chips to a small microwave-safe bowl; heat to melt, about 1 minute on High power. Stop to check and stir; heat in 10-second increments, until chocolate can be stirred smoothly.
Using a spoon, a pastry bag or zip lock bag with the corner cut off, evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. The pie doesn't need to be cooled to add the chocolate drizzle.
Let pie continue to cool on the wire rack for at least 4 hours (or overnight) before slicing and serving. Do not slice too early because chocolate drizzle needs to set and the inside of the pie needs to firm up or it will be a mess.
Makes a 9 inch pie, 8 to 16 slices.
* It's best served fresh, but will keep in an airtight container at room temperature for up to 5 days, or in the freezer for up to 6 months. It can be stored sliced into small wedges, wrapping each wedge individually in plastic wrap, and then putting them into a large zip lock bag.