Description
A decadent Samoas Cookie Pie with a chewy cookie crust, gooey coconut caramel filling, and rich chocolate drizzle.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Filling:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 7 ounces sweetened shredded coconut
For the Chocolate Drizzle:
- 4 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Make the Crust:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the flour and salt, mixing until just combined. Do not overmix.
- Press the dough evenly into the bottom and up the sides of a 9-inch pie plate. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Bake for 15-20 minutes, or until the crust is lightly golden brown. Let cool completely.
- Make the Filling:
- In a medium saucepan, combine the granulated sugar, corn syrup, butter, milk, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue to boil for 5 minutes, stirring constantly.
- Remove from heat and stir in the shredded coconut until evenly coated.
- Pour the coconut filling into the cooled pie crust and spread evenly.
- Bake for 10-15 minutes, or until the filling is lightly golden brown and bubbly. Let cool completely.
- Make the Chocolate Drizzle:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Drizzle the melted chocolate over the cooled pie. Let the chocolate set before slicing and serving.
Notes
- Storage: Store in the refrigerator for up to 4 days.
- Substitutions: Use dark or white chocolate chips for the drizzle. Add nuts to the filling.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: Samoas cookie pie, cookie pie recipe, coconut caramel pie, chocolate drizzle dessert
