Samoas Cookie Pie
A rich pie inspired by the iconic caramel‑coconut chocolate cookie: buttery shortbread crust, gooey condensed milk and caramel with shredded coconut, finished with drizzled melted chocolate.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Cooling Time 4 hours hrs
Total Time 5 hours hrs
- ½ cup melted unsalted butter
- 1 large egg
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 1¼ cups all‑purpose flour
- ¼ tsp salt to taste
- ¾ cup semi‑sweet chocolate chips for sprinkling
- 1½ cups sweetened shredded coconut
- ~10 oz sweetened condensed milk about two‑thirds of 14‑oz can
- 4 –5 oz salted caramel sauce
- ¾ cup semi‑sweet chocolate chips melted for drizzle
Preheat oven to 350°F; spray a 9‑inch pie dish.
In a large bowl, whisk melted butter, egg, brown sugar, and vanilla until smooth.
Stir in flour and salt until just combined; press dough into pie dish and bake 10–12 minutes until edges set.
Sprinkle chocolate chips and then shredded coconut evenly over crust. Drizzle on condensed milk and caramel sauce by eye.
Return pie to oven for about 25 minutes—edges bubbling, center set but still slightly gooey. Watch last 10 minutes to avoid burning.
Let pie cool on wire rack; melt the remaining chocolate chips and drizzle over pie surface.
Cool for at least 4 hours (or overnight) before slicing to set layers.
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Underbaking slightly keeps the center creamy while baking ensures structure at edges.
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Use salted caramel for added flavor contrast; adjust sweetness if using plain caramel.
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For cleaner slices, chill thoroughly before slicing.
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Store airtight at room temperature up to 5 days, or freeze slices for longer storage.