Decadent Coconut Caramel Pie

This decadent Samoas Cookie Pie transforms the beloved Girl Scout cookie flavors into a showstopping dessert that satisfies serious sweet tooth cravings without the wait for cookie season. The combination of buttery cookie base, toasted coconut, rich caramel, and chocolate drizzle creates a dessert that delivers that iconic Samoas experience in each heavenly slice.

I created this recipe during a pandemic lockdown when my daughter was devastated about missing Girl Scout cookie season. Now it's our special tradition to make this pie whenever we want to celebrate something important without waiting for cookie sales to roll around.

Ingredients

• Unsalted butter: provides the rich base for our cookie crust and allows us to control the salt level
• Large egg: binds our cookie base together creating the perfect chewy texture
• Light brown sugar: adds depth with its molasses notes that complement the caramel beautifully
• Vanilla extract: enhances all the flavors look for pure vanilla not imitation for best results
• All purpose flour: creates the sturdy cookie base choose unbleached for best flavor
• Salt: balances the sweetness and enhances the caramel notes
• Semi sweet chocolate chips: two ways first baked into the crust then melted for the signature drizzle
• Sweetened shredded coconut: creates the classic Samoas texture use fresh coconut for best results
• Sweetened condensed milk: transforms into a caramel like layer when baked avoid evaporated milk which is completely different
• Salted caramel sauce: adds that signature flavor homemade gives best results but quality store bought works wonderfully too

Step-by-Step Instructions

Prepare Your Station:

Heat oven to 350°F and thoroughly spray a 9 inch pie dish with cooking spray ensuring no spots are missed as this is a sticky dessert that needs proper greasing

Create The Cookie Base:

Melt butter completely in a large microwave safe bowl then wait about 30 seconds before adding the egg to prevent scrambling it Add brown sugar and vanilla whisking until completely smooth with no sugar lumps remaining

Form The Crust:

Gently stir in flour and salt with a light hand until just combined overmixing will create a tough crust Transfer the soft dough to your prepared pie dish using a spatula to create an even layer across the bottom

Initial Bake:

Bake the crust for precisely 10 to 12 minutes until you notice just the edges firming slightly and the center beginning to set it will look underdone but this is correct as it will continue baking after adding toppings

Layer Building:

Remove the partially baked crust and immediately sprinkle chocolate chips evenly across the warm surface they will begin to melt slightly which is perfect for binding the next layer Next create a generous even layer of coconut covering the entire surface

Create The Gooey Center:

Carefully drizzle sweetened condensed milk over the coconut layer making sure to distribute it evenly for consistent sweetness Follow with an even drizzle of caramel sauce covering the entire surface

Final Bake:

Return the layered pie to the oven and bake for about 25 minutes watching carefully during the final 10 minutes as the coconut and sugar elements can burn quickly The edges should show slight bubbling and the center should appear more set though still slightly soft

Chocolate Drizzle:

While the pie is cooling melt chocolate chips in the microwave being careful not to overheat Using a spoon drizzle the melted chocolate in parallel lines across the entire pie creating that signature Samoas look

Setting Time:

Allow the pie to cool completely on a wire rack for at least 4 hours preferably overnight for the layers to properly set cutting too early will result in a messy though delicious serving

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Smart Storage Solutions

This pie maintains its best quality when stored at room temperature for up to 3 days. Cover it loosely with foil rather than plastic wrap to prevent the chocolate drizzle from sticking. For longer storage refrigerate for up to a week though the cookie base will firm up considerably. Allow refrigerated slices to come to room temperature for about 30 minutes before serving to restore the perfect chewy texture.

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Perfect Pairing Suggestions

Serve slightly warmed with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm gooey pie and cold creamy ice cream creates texture magic. For a coffee shop experience pair a slice with a shot of espresso or a cappuccino the bitterness of coffee perfectly balances the sweet caramel and chocolate components.

Clever Substitutions

No caramel sauce? Create a quick version by microwaving additional sweetened condensed milk with a tablespoon of butter and a pinch of salt until slightly darkened. Need a coconut alternative? Toasted chopped pecans create a different but equally delicious version reminiscent of Turtle candies. For a gluten free option substitute a quality cup for cup gluten free flour blend in the cookie base no other adjustments needed.

Frequently Asked Questions

→ Can I use regular caramel sauce instead of salted caramel?

Yes, you can substitute regular caramel sauce for the salted caramel sauce. The recipe specifically mentions this alternative. The salted caramel adds a pleasant sweet-salty contrast, but regular caramel will work perfectly fine.

→ How do I know when the pie is properly baked?

The pie is properly baked when there's slight bubbling near the edges of the dish and the center appears more set and dried out. It's important to watch carefully during the last 10 minutes of baking as the coconut, caramel, and sweetened condensed milk can burn easily. When in doubt, it's better to slightly underbake than overbake.

→ Why do I need to let the pie cool for so long?

The 4-hour (or overnight) cooling period is essential for two reasons: it allows the chocolate drizzle to fully set, and it gives the interior of the pie time to firm up properly. Cutting too early will result in a messy dessert that doesn't hold its shape.

→ Can I use unsweetened coconut instead of sweetened?

While the recipe calls for sweetened shredded coconut, you could use unsweetened, but it will result in a less sweet dessert. If using unsweetened coconut, you might want to increase the brown sugar slightly to compensate for the reduced sweetness.

→ Why is the pie baked in two stages?

The two-stage baking process allows the cookie base to partially set before adding the toppings. This creates a more stable foundation that can support the layers of chocolate chips, coconut, sweetened condensed milk, and caramel sauce without becoming soggy.

→ How should I store leftovers?

Store any leftover pie covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can bring refrigerated slices to room temperature before serving for the best texture and flavor.