Description

This samoa pie recipe combines the beloved flavors of caramel, coconut, and chocolate into one spectacular pie that captures the essence of the iconic Girl Scout cookies. With a crunchy shortbread crust, chewy caramel, toasted coconut, and smooth chocolate ganache, this dessert is a crowd-pleaser that is easy to make and perfect for any occasion.

Ingredients

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Instructions

Preheat your oven to 350°F. Combine the flour, powdered sugar, and salt in a medium bowl. Add the softened butter and vanilla extract, mixing until the dough forms a ball. Press the dough into a 9-inch pie pan and prick the bottom with a fork. Bake for 18-20 minutes until lightly golden and let cool
Spread the shredded coconut on a baking sheet and toast in the oven at 350°F for 8-10 minutes until golden brown. In a medium saucepan, combine unwrapped caramels, heavy cream, and sweetened condensed milk over medium-low heat, stirring until smooth. Remove from heat, stir in vanilla extract, and fold in 2½ cups of toasted coconut. Pour over the cooled crust and refrigerate for at least 2 hours
Create a double boiler and melt chocolate chips and coconut oil until smooth. Drizzle over the chilled pie and sprinkle with reserved toasted coconut. Refrigerate for another hour before serving

Notes

For a gluten-free version, substitute with a gluten-free flour blend.

Use quality chocolate chips for the best flavor.

Let the pie sit at room temperature for 10 minutes before slicing for cleaner cuts.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 485 kcal
Sugar: 45g
Sodium: 180mg
Fat: 28g
Saturated Fat: 19g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 35mg