Description
A decadent pie inspired by Samoas cookies, featuring layers of chocolate, caramel, and toasted coconut in a buttery crust.
Ingredients
Scale
- 1/2 cup unsalted butter (1 stick, melted)
- 1 large egg
- 1/2 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt (or to taste)
- 3/4 cup semi-sweet chocolate chips (for sprinkling)
- 1 1/2 cups sweetened shredded coconut (loosely laid in measuring cup)
- Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
- 4 to 5 ounces salted caramel sauce (store-bought or homemade)
- 3/4 cup semi-sweet chocolate chips (melted for drizzling)
Instructions
- Preheat your oven to 350°F.
- Prepare your pie dish by generously spraying it with cooking spray.
- Melt the butter in a large, microwave-safe bowl for about 1 minute.
- Mix in the egg after letting the melted butter cool slightly.
- Combine the flour and salt, stirring gently until just combined.
- Spread the batter into the prepared pie dish, smoothing the top with a spatula.
- Bake for 10-12 minutes until edges firm up and center begins to set.
- Add chocolate chips, coconut, sweetened condensed milk, and caramel sauce to the baked crust.
- Return to the oven and bake for another 25 minutes, watching closely in the last 10 minutes.
- Cool the pie on a wire rack, then drizzle with melted chocolate.
- Set the pie for at least 4 hours (or overnight) before slicing.
Notes
Make-ahead tips: Prepare the crust a day in advance and layer toppings when ready to bake. For quicker prep, use an air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg