Description
Samoas Cookie Pie: Decadent chocolate, caramel, coconut, and shortbread crust. Indulgent, easy, and perfect for any occasion!
Ingredients
Scale
- Shortbread Crust
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- Coconut Caramel Layer
- 2 cups sweetened shredded coconut
- 14 oz caramel candies, unwrapped
- ¼ cup heavy cream
- ¼ teaspoon salt
- Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil, divided
- ¼ cup dark chocolate chips
- 1 tablespoon heavy cream
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, combine flour, sugar, and salt with a few quick pulses. Add the cold cubed butter and vanilla extract, then pulse until the mixture resembles coarse crumbs. Don’t overprocess—you want small butter pieces throughout for a tender crust. Press the mixture firmly into your prepared pie dish, using the bottom of a measuring cup to create an even layer. Refrigerate for 15 minutes, then prick the bottom several times with a fork. Bake for 20-25 minutes until the edges are lightly golden. Allow to cool completely while preparing the next components.
- Step 2: Toast the Coconut Reduce the oven temperature to 325°F (165°C). Spread the shredded coconut in a thin layer on a baking sheet. Toast in the oven for 8-12 minutes, stirring every 2-3 minutes to ensure even browning. Keep a close eye on it as coconut can burn quickly! You’re looking for a beautiful golden brown color throughout. Remove from the oven and set aside to cool.
- Step 3: Create the Caramel Coconut Layer In a medium saucepan over low heat, combine the unwrapped caramel candies with heavy cream and salt. Stir continuously until completely melted and smooth, about 5-7 minutes. Remove from heat and fold in the toasted coconut until thoroughly combined. Work quickly as the mixture will begin to set as it cools. Pour the warm caramel-coconut mixture over the cooled shortbread crust, spreading it evenly with a spatula. Allow this layer to cool for about 30 minutes at room temperature.
- Step 4: Add the Chocolate Drizzle In a microwave-safe bowl, combine the semi-sweet chocolate chips with 1 tablespoon of coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Pour most of the melted chocolate over the coconut caramel layer, reserving about 2 tablespoons. Spread it evenly, leaving a small border around the edge to showcase the layers. In another small bowl, melt the dark chocolate chips with the remaining coconut oil and heavy cream. Transfer both chocolate mixtures to separate piping bags or zip-top bags with a small corner snipped off. Drizzle the dark chocolate across the pie in parallel lines, then drag a toothpick perpendicular through the lines to create the classic Samoas pattern.
- Step 5: Chill and Serve Refrigerate your Samoas Cookie Pie for at least 2 hours or until the chocolate layer is completely set. When ready to serve, allow the pie to sit at room temperature for 10-15 minutes for the best texture and flavor. Use a sharp knife dipped in hot water (and wiped dry) between cuts for the cleanest slices. Garnish with a little extra toasted coconut if desired before serving.
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