Samoas “Cookie” Pie

Samoas Magic Adventure

Have you eaten the last remains of your Girl Scout Cookies?  Do you miss those toasty coconut little gems?  Well, never fear, Samoas Cookie Pie is here! 

The filling reminded of “Magic Cookie Bars” circa 1974. Instead of a graham crust (like the Magic Cookie Bars) it has a “cookie” type crust, and of course, Salted Caramel. Did I mention there is no crust dough to roll out? It’s mixed in a bowl and spread in the pie plate; magically simple.

You can also substitute the flour in the crust with my Gluten Free flour mix one-to-one. The taste is identical to using all-purpose flour; no one will be the wiser.

STEP ONE: MAKE THE SALTED CARAMEL FIRST, and then gather the rest of your ingredients. You will thank yourself! We have been so excited to re-make this pie and completely forgot to make the salted caramel sauce. Sigh.

Step two; make the bottom crust and pre-bake for 10 minutes.

Sprinkle on the chocolate chips.

Now add the coconut.

The final layer is the sweetened condensed milk & salted caramel sauce.

And now it’s baked and ready for the chocolate stripes!

For the chocolate chips; fill a disposable decorating bag or a freezer ziploc-type bag with the melted chocolate. For ease in filling the bag, place the corner of the bag into a drink glass, then fill it.

Thick or thin the chocolate stripes are a perfect finishing touch. Almost ready to dig in!

Cool the pie to room temperature or refrigerate for an hour or so before serving. Feel free to drizzle on more salted caramel, it’s divine. La manuia le tausamiga!

Every bite is perfection.

Print Recipe

Samoas “Cookie” Pie

Samoas cookie pie with a homemade cookie crust, toasty coconut, salted caramel sauce and topped with chocolate stripes; no Girl Scout cookies required.

Author: Portlandia Pie Lady

Ingredients

Crust (use a 10-inch pie plate)

• 1/2 cup butter, melted
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 teaspoon vanilla
• 1-1/4 cups all-purpose flour (or my Gluten Free Flour Mix, see link above in blog post for recipe)

Filling

• 1 cup chocolate chips
• 1-1/2 cups sweetened shredded coconut
• 1/2 can sweetened condensed milk
• 1/2 cup salted caramel sauce (see recipe below)

Finishing Stripes for Pie

• 3/4 cup semi sweet chocolate chips, melted

Salted Caramel Sauce

• 1/4 cup butter
• 1/2 cup pure cane brown sugar, packed
• 1/2 cup pure cane granulated sugar
• 1/2 cup heavy whipping cream
• 2 tablespoons corn syrup (do not substitute or omit)
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract

Instructions

Salted Caramel Sauce

• In a medium saucepan over medium heat, heat butter, sugars, whipping cream, and salt.
• Bring to a boil, reduce heat to medium low and simmer for 6 minutes, stirring occasionally with silicone spatula or whisk.
• Whisk in vanilla and simmer 2 more minutes. Pour caramel into bowl to cool, store in refrigerator. Makes about 1 cup.

Filling & Assembly

• FIRST: Make the caramel sauce and set aside (you will need this ready for assembling the pie).
• Preheat oven to 350.
• Spray a 10-inch pie dish with non-stick cooking spray or generously coat with vegetable shortening; set aside.
• For the crust: Melt the butter in the microwave in a bowl for 30 seconds or just until barely melted,
• Stir in brown sugar and vanilla. Whisk in the egg until smooth. Stir in flour and spread batter into prepared pie plate.
• Bake 12 minutes at 350. Remove from oven.
• Add the following in order onto the warm crust:

  1 cup chocolate chips evenly scattered.

  All of the coconut.

  Sweetened condensed milk (drizzle over all of coconut, remember, only half of the can)

  Last, 1/2 cup of salted caramel sauce.
• The pie plate will be very full to the brim. I put a cookie sheet on the oven rack below to catch drips as it bakes. Bake assembled pie for 20-22 minutes (do not over bake).
• Remove from oven and add the chocolate stripes. Melt the 3/4 cup chocolate chips in a glass bowl in microwave, about 60 to 90 seconds (every microwave is different, check every 15 seconds and stir, it may take less time). Fill a decorating bag, or small freezer ziploc bag with the melted chocolate, cut a small corner cut off and pipe on the stripes (thin or thick lines, I like thick lines).
• Cool pie for a couple of hours before serving.