Description
This Best Samoas Cookie Pie is a delicious combination of chocolate, caramel, and coconut inspired by the popular Samoas cookies.
Ingredients
Scale
- 1 prepared pie crust
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup heavy cream
- 3 cups sweetened shredded coconut
- 1 1/2 cups thick caramel sauce
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 2 tablespoons heavy cream for caramel filling
- 1/2 cup melted chocolate for drizzle
- 1 tablespoon flaky sea salt (optional)
Instructions
- Begin by preheating your oven to 350°F. Place your prepared pie crust inside a 9-inch pie pan, gently pressing the crust against the sides and bottom. Use a fork to lightly prick the bottom of the crust; this will help prevent it from puffing up during baking.
- Spread the sweetened shredded coconut evenly across a baking sheet. Toast it in the oven for about 5-7 minutes, stirring frequently to ensure it doesn’t burn. Keep an eye on it; once it turns golden brown, remove it from the oven and set it aside to cool.
- In a medium saucepan over low heat, melt the semi-sweet chocolate chips together with 1/4 cup of heavy cream. Stir constantly until the mixture becomes smooth and glossy.
- Once melted, pour the chocolate mixture into the bottom of the prepared pie crust. Use a spatula to spread it evenly across the crust. Pop this back into the refrigerator for a bit to firm up while you prepare the caramel layer.
- In the same saucepan, combine the thick caramel sauce, unsalted butter, brown sugar, salt, and 2 tablespoons of heavy cream. Heat over low heat, stirring continuously until the mixture is completely smooth and well combined.
- To the warm caramel mixture, whisk in the eggs one at a time until fully incorporated.
- Carefully fold the toasted coconut into the caramel mixture.
- Spread the caramel-coconut mixture over the chocolate layer in the pie crust. Bake in the preheated oven for 25 to 35 minutes, until the filling is bubbling slightly and the crust is golden brown.
- After baking, allow the pie to cool completely at room temperature. Once cooled, refrigerate the pie for at least 2 hours.
- Before serving, drizzle melted chocolate across the top of the chilled pie for that extra touch of elegance. Optionally, sprinkle with flaky sea salt.
Notes
For the best flavor, use high-quality chocolate chips. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 200 mg
- Protein: 6 g