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Author Notes: This amazing samoa cookie pie will fill the Girl Scout cookie void that the end of the season brings. It tastes just like them in an easier pie form! —Leigh Suznovich
Makes 1 pie
- cooking spray, for the pie pan
- 1 stick butter, melted and cooled
- 1 egg
- 1/2 cup dark brown sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon cocoa powder
- 1 pinch salt
- 1 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips, divided
- 2 cups shredded coconut
- 10 tablespoons sweetened condensed milk
- 1/2 cup salted caramel sauce
- Pre-heat the oven to 350 and liberally spray a 9 inch pie plate with the cookie spray. Then combine the melted butter, egg, sugar, coconut extract, cocoa powder, and salt in a large mixing bowl and stir it all together. The continue to stir while you gradually add the flour. Stir the flour in just until it disappears, don't over mix it. Press it into an even layer in the greased pie pan and bake it for about 10-12 minutes. It will still be a little wet and not baked through and that's ok.
- Take the crust out when it is done and layer the pie. First, sprinkle in 1 cup of the chocolate chips into an even layer. They will start to melt right away. Follow that with the coconut in a layer. Then evenly distribute the sweetened condensed milk, followed by the caramel sauce. Put the pie back into the oven for about 25 minutes. It should be slightly crisp around the edges.
- Once it is done, put the remaining chocolate chips in a microwave safe bowl and melt them completely. It takes a minute to a minute and a half. Use a spoon to drizzle thick chocolate stripes down the length of the pie. Let the finished pie cool and harden completely for at least 4-5 hours. You could even chill it in the refrigerator for a couple of hours to help speed it along, but serve it at room temperature. Enjoy!