Samoas Cookie Pie Recipe
Introduction
Delight in the rich flavors of a Samoas Cookie Pie, inspired by the beloved cookie. This pie combines a buttery cookie base with luscious caramel, toasted coconut, and a decadent chocolate drizzle for a crowd-pleasing dessert.
Ingredients
- Cookie dough (enough for a 9-inch pie crust)
- 1 cup caramel sauce
- 1 cup shredded coconut, toasted
- 1/2 cup chocolate, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Press the cookie dough evenly into a 9-inch pie pan, forming a crust. Bake for 15-20 minutes or until golden and set. Remove from oven and let cool.
- Step 2: Spread the caramel sauce evenly over the cooled cookie crust. Sprinkle the toasted coconut generously on top of the caramel.
- Step 3: Drizzle the melted chocolate over the caramel and coconut layer. Allow the chocolate to set before serving, about 30 minutes at room temperature or chilled briefly.
Tips & Variations
- Use homemade caramel for a richer flavor or store-bought for convenience.
- Toast the coconut in a dry skillet over medium heat until golden to enhance its nuttiness.
- Swap dark chocolate for milk chocolate according to your preference.
- Add a sprinkle of sea salt on top to balance the sweetness.
Storage
Store leftover Samoas Cookie Pie in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving to soften the caramel and crust. Reheat slightly in the microwave if desired, but avoid overheating to prevent melting the chocolate drizzle.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie crust from scratch?
Yes, using your favorite cookie dough recipe works perfectly. Be sure to press it firmly and bake until fully set to ensure a sturdy crust.
How do I toast coconut?
Place shredded coconut in a dry skillet over medium heat. Stir frequently for 3 to 5 minutes until it turns golden brown and fragrant. Watch closely to prevent burning.
PrintSamoas Cookie Pie Recipe
Samoas Cookie Pie is a decadent dessert inspired by the popular Samoa cookies. It features a freshly baked cookie dough base topped generously with sweet caramel sauce and toasted coconut, finished with rich chocolate drizzles. This pie combines chewy, crunchy, and gooey textures for a perfect indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough Base
- 1 batch of your favorite cookie dough (approximately 2 cups)
Topping
- 1 cup caramel sauce
- 1 cup shredded toasted coconut
- 1/2 cup semi-sweet chocolate, melted for drizzle
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Press the cookie dough evenly into a 9-inch pie dish to form the base of the pie. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly.
- Add Caramel and Coconut Topping: Spread the caramel sauce evenly over the warm cookie base. Sprinkle the toasted shredded coconut generously on top of the caramel layer to cover evenly.
- Drizzle with Chocolate: Using a spoon or a piping bag, drizzle the melted semi-sweet chocolate over the caramel and coconut topping in a decorative pattern. Allow the pie to cool completely at room temperature or refrigerate for 1 hour to set the toppings and chocolate drizzle before slicing and serving.
Notes
- To toast coconut, spread shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, stirring occasionally.
- Use homemade or store-bought caramel sauce for convenience.
- For richer flavor, use high-quality semi-sweet chocolate for drizzling.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Allow the pie to come to room temperature before serving for the best flavor and texture.
Keywords: Samoas Cookie Pie, dessert pie, caramel coconut pie, chocolate drizzle pie, Samoa cookie inspired dessert
