Samoas Cookie Pie Dessert (Print-Friendly Version)
A gooey cookie pie with coconut, chocolate, and caramel, inspired by classic Samoas. Rich, chewy and irresistible.
# Ingredients List:
→ Base
01 -
115 g unsalted butter, melted
02 -
1 large egg
03 -
110 g light brown sugar, packed
04 -
1 teaspoon vanilla extract
05 -
155 g all-purpose flour
06 -
1/4 teaspoon salt
→ Topping
07 -
130 g semi-sweet chocolate chips, for sprinkling
08 -
115 g sweetened shredded coconut, loosely measured
09 -
285 g sweetened condensed milk (approximately 2/3 of a 397 g can)
10 -
120 g salted caramel sauce (homemade or store-bought; regular caramel sauce optional)
11 -
130 g semi-sweet chocolate chips, melted for drizzling
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 23 cm pie dish with cooking spray. Set aside.
02 -
In a large microwave-safe bowl, melt the butter for about 1 minute on high power. Allow to cool briefly. Whisk in the egg, light brown sugar, and vanilla extract until smooth.
03 -
Add flour and salt to the wet mixture. Stir until just combined, avoiding overmixing.
04 -
Spread batter evenly into the prepared pie dish, smoothing the top. Bake for 10–12 minutes, until edges have set and center has just begun to firm. Remove from oven while keeping oven on.
05 -
Evenly sprinkle 130 g chocolate chips over the base. Distribute shredded coconut evenly. Drizzle sweetened condensed milk and caramel sauce uniformly across the surface.
06 -
Return the pie to the oven and bake for an additional 25 minutes, or until edges are gently bubbling and center is more set. Watch closely in the final 10 minutes to prevent burning. Remove from oven and transfer to a wire rack to cool.
07 -
Melt 130 g chocolate chips in a small microwave-safe bowl for about 1 minute, stirring and heating in 10-second bursts until smooth. Use a spoon or piping bag to drizzle chocolate in parallel lines, spaced 1.5 cm apart, over the warm pie.
08 -
Allow pie to cool in the dish on a wire rack for at least 4 hours, or overnight, before slicing and serving to ensure chocolate sets and the interior firms.
# Extra Tips:
01 -
Store cooled slices in an airtight container at room temperature for up to 5 days or freeze for up to 6 months. For freezer storage, wrap individual wedges in plastic and place in a sealed bag.