Ultimate Samoas Pie
A stunning dessert that combines the flavors of chocolate, coconut, and caramel, inspired by the beloved Girl Scout cookie.
Ingredients
For the Crust
- 1 ½ cups chocolate cookie crumbs Use gluten-free cookies for a gluten-free version.
- ¼ cup unsalted butter, melted Coconut oil can be used for a dairy-free option.
For the Filling
- 1 can sweetened condensed milk (14 ounces) Replace with coconut milk mixed with sugar for a vegan version.
- 2 cups shredded coconut Toast before using for enhanced flavor.
- 1 cup caramel sauce Vegan options available.
- ½ cup semi-sweet chocolate chips Use vegan chocolate chips for a dairy-free option.
Instructions
Preparation
- Start by gathering all your ingredients. Make sure your butter is melted and your chocolate cookie crumbs are ready to go.
- Preheat your oven to 350°F (175°C).
Crust
- In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Stir until the crumbs are evenly coated and the mixture holds together when pressed.
- Press the cookie mixture firmly into the bottom of a 9-inch pie pan.
- Place the crust in the preheated oven and bake for 10 minutes. Remove it from the oven and let it cool completely.
Filling
- In a saucepan over medium heat, combine the sweetened condensed milk and shredded coconut. Stir continuously until the mixture is well combined and heated through.
- Pour the coconut mixture into the cooled crust and spread it evenly.
- Drizzle the caramel sauce generously over the coconut layer.
Chocolate Drizzle
- In a microwave-safe bowl, heat the semi-sweet chocolate chips in 30-second intervals, stirring in between, until melted and smooth.
- Drizzle the melted chocolate over the pie.
Chill
- Place the pie in the refrigerator and chill for at least 2 hours before serving.
Notes
Store covered in the refrigerator for up to a week or freeze tightly wrapped for up to two months.