Description
Indulge in the deliciousness of a Samoa Cookie Pie! Discover a new way to enjoy your favorite Girl Scout treat today.
Ingredients
Scale
- 1½ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups sweetened shredded coconut
- 14 oz soft caramels, unwrapped (about 50 caramels)
- ¼ cup heavy cream
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- ¼ cup dark chocolate chips (for drizzling)
Instructions
- Step 1: Prepare the Shortbread Crust Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish. In a food processor, pulse the flour, sugar, and salt together until combined. Add the cold cubed butter and pulse until the mixture resembles coarse sand. Add the egg yolk and vanilla, then pulse until the dough just comes together. Press this mixture firmly into your prepared pie dish, creating an even layer on the bottom and up the sides. Dock the crust by pricking it several times with a fork (this prevents bubbling). Bake for 15-18 minutes until lightly golden around the edges. Let cool completely on a wire rack.
- Step 2: Toast the Coconut While the crust bakes, spread your shredded coconut evenly on a large baking sheet. Once the crust is done, maintain the oven temperature and toast the coconut for 8-10 minutes, stirring every 2 minutes to ensure even browning. You want a beautiful golden color across most of the coconut. Remove from the oven and set aside to cool slightly.
- Step 3: Make the Caramel-Coconut Layer In a medium saucepan over medium-low heat, combine the unwrapped caramels, heavy cream, and salt. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and immediately fold in the toasted coconut, making sure every strand is coated in the luscious caramel. While still warm, spread this mixture over your cooled crust, creating an even layer. Let this cool completely and set for at least 30 minutes in the refrigerator.
- Step 4: Add the Chocolate Layers In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and heavy cream. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Pour this over the set caramel-coconut layer, spreading it evenly to the edges. Return the pie to the refrigerator for about 15 minutes until the chocolate begins to set but isn’t completely firm.
- Step 5: Add the Final Touches Melt the dark chocolate chips in a small microwave-safe bowl using 15-second intervals. Transfer to a small zip-top bag, snip a tiny corner, and drizzle the dark chocolate in parallel lines across your Samoas Cookie Pie. For the authentic Samoas look, use a toothpick to gently drag through the lines perpendicular to create a pattern. Refrigerate for at least 2 hours before serving to ensure clean slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg