Description
This amazing samoa cookie pie will fill the Girl Scout cookie void that the end of the season brings. It tastes just like them—in an easier pie form!
Ingredients
- 1 stick Butter, Melted And Cooled
- 1 whole Egg
- ½ cups Dark Brown Sugar
- 1 teaspoon Coconut Extract
- ½ teaspoons Cocoa Powder
- 1 pinch Salt
- 1-¼ cup All-purpose Flour
- 1-½ cup Semi-sweet Chocolate Chips, Divided
- 2 cups Shredded Coconut
- 10 Tablespoons Sweetened, Condensed Milk
- ½ cups Salted Caramel Sauce
Preparation
Preheat oven to 350ºF and liberally spray a 9-inch pie plate.
Combine melted butter, egg, sugar, coconut extract, cocoa powder, and salt in a large mixing bowl and stir it all together. Continue to stir while you gradually add the flour. Stir flour in just until it disappears; don’t over-mix it. Press into an even layer in the greased pie pan and bake for about 10–12 minutes. It will still be a little wet and not baked through—that’s ok.
Take the crust out when it is done and layer the pie. First, sprinkle 1 cup of the chocolate chips in an even layer. They will start to melt right away. Follow that with a layer of coconut. Then evenly distribute the sweetened condensed milk, followed by caramel sauce. Put the pie back into the oven for about 25 minutes. It should be slightly crisp around the edges.
Once it is done, put the remaining chocolate chips in a microwave safe bowl and melt them completely. It takes 1 to 1 1/2 minutes. Use a spoon to drizzle thick chocolate stripes down the length of the pie. Let the finished pie cool and harden completely for at least 4–5 hours. You could even chill it in the refrigerator for a couple of hours to help speed it along, but serve it at room temperature. Enjoy!
