Samoas Pie

  • 1/2 c. butter, melted
  • 1 large egg
  • 1/2 c. light brown sugar, packed
  • 1 tsp. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/2 c. cinnamon chips
  • 1 1/2 c. sweetened shredded coconut, loosely laid in measuring cup (not packed)
  • About 10-ounces sweetened condensed milk (about 2/3 of a full can)
  • 4-5 ounces salted caramel sauce (store-bought is fine)
  • 3/4 c. semi-sweet chocolate chips, melted for drizzling

Preheat the oven to 350° F. Coat a 9-inch pie plate with cooking spray; set aside.

Melt the butter in a large microwaveable bowl. Allow it to cool slightly before whisking in the egg, brown sugar, and vanilla extract.

Gently stir in the flour and salt to form a soft batter. Spread the batter in the prepared pie plate, smoothing the top if necessary. Bake the crust for 10-12 minutes or until the edges become firm and the center is slightly set. Remove the pie plate from the oven and sprinkle the cinnamon chips evenly over it. Then layer on the coconut, drizzle the sweetened condensed milk over that (making sure you nearly cover the coconut), and then drizzle the caramel sauce over the top of everything else. Return the pie plate to the oven and bake an additional 25 minutes or until the edge of the pie is bubbly and the center of the pie looks more set. Do not over-bake or the coconuts will burn!

Remove the pie to a wire wrack to cool. Melt the chocolate chips in a small microwaveable bowl (about 1 minute). Carefully spoon the melted chocolate into a resealable plastic bag. Seal the bag and carefully cut off one corner of the bag. Evenly drizzle the chocolate over the top of the pie. Allow the pie to cool at least 4 hours before slicing.

  • Yields: 10-12 servings
  • Preparation Time: 45 minutes
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