• Barth Bakery

Samoas Pie

Updated: Apr 17

With layers of chocolate, coconut, salted caramel, and a shortbread cookie crust, what’s not to love about this pie? This dessert transforms everything you love about the famous Girl Scout cookie into a chewy, gooey, sticky, creamy, sweet, and rich pie. The layer of salted caramel breaks up the sweetness of this delectable dessert.





Ingredients

Shortbread Cookie Crust

  • ½ cup unsalted butter, melted and cooled

  • 1 large egg

  • ½ cup light brown sugar, packed

  • 1 tsp pure vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

Pie Filling

  • 2 cups semisweet chocolate chips, divided

  • 1½ cups sweetened shredded coconut

  • 1 cup sweetened condensed milk

  • 1 cup homemade salted caramel sauce

Salted Caramel Sauce

(you only need 1 cup of the sauce for the pie)

  • 1 cup granulated sugar

  • ¼ cup water

  • 1 Tbsp light corn syrup

  • ½ cup heavy cream, room temperature

  • 1 tsp pure vanilla extract

  • ¾ tsp salt

  • 2 Tbsp unsalted butter, softened


Directions

Shortbread Cookie Crust

  1. Preheat oven to 350°F. Spray a 9-inch pie dish with non-stick cooking spray.

  2. In a large bowl, whisk together the melted butter, egg, sugar, and vanilla until combined. Add the flour and salt and stir until incorporated, being careful not to overmix the batter.

  3. Put the crust mixture into the prepared pie dish and use a spoon or your fingers to evenly press the batter to the edges, ensuring the top is smooth and flat. Bake the crust for 10-12 minutes, or until the edges are firm and the center is barely set. (The cookie crust will not be completely cooked at this point as it will continue to bake later on.)

Pie Filling

  1. Remove the pie dish from the oven and immediately sprinkle 1½ cups of chocolate chips over the top of the cookie crust. Let the chocolate chips sit for a few minutes on top of the hot crust until they melt. Once melted, evenly spread to the edges with an offset spatula. Evenly sprinkle the coconut on top of the chocolate layer. Then evenly drizzle the sweetened condensed milk on top of the coconut. Finally, evenly drizzle the salted caramel on top of the sweetened condensed milk.

  2. Bake the pie for about 20 minutes, or until the edges are bubbly and the center is set. (Keep a close eye on the pie because the caramel can burn.) Allow the pie to cool completely.

  3. Place the remaining ½ cup of chocolate chips in a small microwave-safe bowl and microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth. Pour the chocolate into a resealable plastic storage bag with the corner snipped off, and drizzle the chocolate on top of the cooled pie in thick parallel lines, just like a Samoas cookie.

Salted Caramel Sauce

  1. In a medium saucepan, combine the sugar, water, and corn syrup on high heat until the sugar dissolves and the mixture begins to boil, whisking constantly. Allow the mixture to continue to boil without stirring until it becomes amber or caramel in color. (Keep a close eye on the mixture as it can start to burn very quickly after turning amber in color.)

  2. Once the mixture turns amber in color, immediately reduce the heat to low and slowly whisk in the heavy cream. Do this very carefully because the mixture will bubble a lot. Once the cream is incorporated, carefully whisk in the butter and salt. Allow the sauce to come to a boil for one minute, and then remove it from the heat and stir in the vanilla extract. Allow the sauce to cool to room temperature until thickened.


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