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Easy Samoas Pie Recipe with Chocolate, Caramel & Cookie Crust

A gooey slice of Samoas Pie with chocolate drizzle, caramel, and coconut for Super Sweet Desserts lovers.
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Samoas Pie is a rich, gooey cookie-style pie packed with chocolate, caramel, and coconut. It tastes like a nostalgic candy-shop treat baked into one easy dessert, and it is perfect for parties, potlucks, and make-ahead sweet cravings.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt, or a little more to taste
  • 3/4 cup semi-sweet chocolate chips, for the first layer
  • 1 1/2 cups sweetened shredded coconut, loosely measured
  • About 2/3 of a 14-ounce can sweetened condensed milk, roughly 10 ounces
  • 4 to 5 ounces salted caramel sauce, homemade or store-bought
  • 3/4 cup semi-sweet chocolate chips, melted for the final drizzle

Instructions

  1. Heat the oven to 350°F. Coat a 9-inch pie dish very well with nonstick cooking spray, then set it aside.
  2. Add the butter to a large microwave-safe bowl and melt it until fully liquid, about 1 minute on high power. Stop as soon as it melts so it does not overheat.
  3. Let the melted butter sit for a moment. You want it warm, not scorching hot, before you add the egg.
  4. Whisk in the egg, brown sugar, and vanilla extract until the mixture looks smooth and glossy.
  5. Add the flour and salt. Stir gently until the dough comes together. Do not beat it hard or mix it longer than needed. You want the base for Samoas Pie to stay tender.
  6. Transfer the batter to the prepared pie dish. Use a spatula to spread it into an even layer and smooth the surface lightly.
  7. Bake the crust for 10 to 12 minutes, or until the edges look slightly set and the center begins to firm up a bit. It will still look underdone, and that is fine. You will return it to the oven.
  8. Remove the pie from the oven and immediately sprinkle the 3/4 cup chocolate chips evenly over the warm crust.
  9. Add the shredded coconut in an even layer over the chocolate chips.
  10. Drizzle the sweetened condensed milk across the surface. You do not need to measure this with exact precision in the moment. Just spread it as evenly as you can.
  11. Drizzle the caramel sauce over the top as well, again aiming for even coverage.
  12. Put the pie back into the oven and continue baking for about 25 minutes, or until the edges show a little bubbling and the center looks more set and less wet.
  13. Keep a close eye on the pie during the final 10 minutes. The coconut, caramel, and condensed milk can scorch quickly. It is better to remove Samoas Pie a little early than to overbake it.
  14. Take the pie out and place the dish on a wire rack. Let it cool while you melt the remaining 3/4 cup chocolate chips in a small microwave-safe bowl.
  15. Microwave the chocolate in short bursts until it melts. Stir between bursts and keep heating in 10-second intervals until the chocolate becomes smooth and easy to drizzle.
  16. Spoon the melted chocolate over the top in long, straight vertical lines. Keep the drizzle parallel and spaced out for a neat finish. You can use a pastry bag or a zip-top bag with a corner snipped off, but a spoon works fine too.
  17. Do not rush the final cooling step. Let Samoas Pie rest on the wire rack for at least 4 hours before slicing. Overnight is even better.
  18. Slice only after the pie has fully set. Cutting too early will turn the center soft and messy, and the chocolate drizzle will not have time to firm up properly.

Notes

  • Samoas Pie tastes best fresh, but it stores well.
  • Keep it airtight at room temperature for up to 5 days.
  • For longer storage, freeze it for up to 6 months.
  • To freeze, slice the pie into small wedges, wrap each piece individually in plastic wrap, and place the wrapped slices in a large zip-top freezer bag.

Nutrition

Find it online: https://irmacooks.com/easy-samoas-pie-recipe/