Samoas Cookie Pie

Happy Pi Day!  Today is a particularly significant pi day because–if you remember the value of pi–the calendar date coincides with the first four decimal places—3.1415.  :-)

Since this time of year is also known for Girl Scout cookies, I thought I’d give you a two-fer with this Samoas Cookie Pie which is the ever popular Girl Scout cookie in pie form.  It is categorized as a pie but could also pass as a giant cookie.

The pie is a delicious clone of the cookie with all its familiar flavors and chewy texture.  Judging how sweet it would be (and it is!), I improvised and added a generous sprinkle of sea salt flakes to the top of the filling before I baked it.  I thought it was a great addition as I love anything with a sweet-salty combo.

Pour yourself a glass of cold milk, a cup of coffee or tea, and enjoy.  Just be sure to brush your teeth well afterward—it’s deliciously sticky!

One year ago:  Espresso Shortbread Cookies with Irish Whiskey Glaze

Two years ago:  Chocolate Pudding Redux

Three years ago:  Tom’s Irish Bread

Samoas Cookie Pie

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Prep Time:  10 minutes

Cook Time: about 35 to 37 minutes, divided

Total Time:  about 4+ hours (or overnight), for cooling

Ingredients for Crust

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1 tsp. vanilla extract
  • 1 1/4 cups flour
  • 1/4 tsp. salt

Ingredients for Filling

  • 3/4 cup semisweet chocolate chips, for sprinkling
  • 1 1/4 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
  • Two-thirds of one 14-oz. can sweetened condensed milk (about 10 oz.)
  • 4 to 5 oz. salted caramel sauce (use either homemade salted caramel or store-bought caramel sauce)
  • Sprinkle of Maldon sea salt flakes, optional

Ingredients for Drizzling

  • 3/4 cup semisweet chocolate chips, melted

Directions

Preheat oven to 350o F.  Spray a 9-inch pie dish very well with cooking spray; set aside.

Melt the butter in a large, microwave-safe bowl.

Whisk in the brown sugar and vanilla until smooth.  Add the egg and whisk to incorporate.  Note:  Do not add the egg to the butter first as it may curdle due to the heat.  Whisking the brown sugar and vanilla in first should cool off the mixture enough to add the egg without having to temper it.

Add the flour, salt, and stir until just combined; don’t overmix.

Turn batter out into prepared pie dish.  Even though the batter was pretty soft, I used my fingers to press the batter into the pie pan and up the sides.  Bake for about 10 to 12 minutes (I baked for 10 minutes) or until edges firm up slightly and center will have begun to set up a bit.  It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.  My crust really shrunk back from the edges of the pie pan, so that next time I will push more dough up over the rim.  I was surprised, though, that on the second baking the crust baked and crept up the sides, so all was good!

Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.

Evenly sprinkle the coconut.

Evenly drizzle the sweetened condensed milk (just eyeball it).

Evenly drizzle the caramel sauce (just eyeball it).

Return pan to oven and bake for about 25 minutes, or until it’s slightly bubbling near the edge of dish and the center has dried out some and looks more set.  Cookie pie will firm up more as it cools.  In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.

Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt according to package directions.

Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart.  Pie doesn’t have to be cooled to add the chocolate drizzle.

Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving.  Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have very messy slices.  Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

IMG_0632 (575x428)

Source:   A recipe from Averie Cooks

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