Samoas Caramel Chocolate Pie (Print-Friendly Format)
Indulge in a caramel-drizzled, coconut-packed dessert inspired by beloved Girl Scout flavors.
# Ingredients You’ll Need:
→ Crust
01 -
113 grams unsalted butter, melted
02 -
1 large egg
03 -
110 grams light brown sugar, packed
04 -
1 teaspoon vanilla extract
05 -
156 grams all-purpose flour
06 -
1/4 teaspoon salt
→ Toppings
07 -
135 grams semi-sweet chocolate chips, divided
08 -
120 grams sweetened shredded coconut, lightly packed
09 -
285 grams sweetened condensed milk
10 -
130 grams salted caramel sauce
# How to Make It:
01 -
Preheat oven to 175°C. Generously coat a 23-centimeter pie dish with non-stick cooking spray and set aside.
02 -
In a large microwave-safe bowl, melt butter on high power for about 1 minute. Allow to cool briefly, then whisk in egg, brown sugar, and vanilla extract until smooth.
03 -
Add flour and salt to the wet mixture and stir just until combined. Do not overmix.
04 -
Spread batter evenly into prepared pie dish. Bake for 10–12 minutes, until edges are beginning to set but center remains slightly soft.
05 -
Remove pie dish from oven. Evenly sprinkle 65 grams of chocolate chips over the crust, followed by shredded coconut.
06 -
Drizzle sweetened condensed milk and caramel sauce evenly over the layered toppings.
07 -
Return pie to oven and bake for an additional 25 minutes or until edges are bubbly and the center looks more set but not dry. Monitor closely in the last 10 minutes to prevent burning.
08 -
During cooling, melt remaining 70 grams of chocolate chips in a microwave-safe bowl in 10-second increments, stirring between, until smooth.
09 -
With a spoon or piping bag, drizzle melted chocolate in vertical lines over the warm pie, spacing lines about 1.5 centimeters apart.
10 -
Allow pie to cool completely on a wire rack for at least 4 hours before slicing to ensure the filling is set and chocolate drizzle is firm.
# Extra Tips:
01 -
Store sliced wedges in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months for extended freshness.
02 -
Monitor closely during the final stage of baking, as coconut and caramel may burn quickly.