I get a little giddy when Girl Scouts start setting up shop outside the grocery store or wandering door to door to sell cookies. I mean, most of the varieties they sell are really quite nice, but I adore the Samoas (sometimes called Caramel deLites). I've been known to snag more than one box when the scouts come calling. That said, they simply aren't available all the time (maybe that's part of why I crave them?), so what's a girl to do? How about this:
Yep. That's a Samoas Pie. It's rich, it's decadent, and it's what I need for those cravings. It's also not the sort of dessert I make often, even if it's perfect for those cravings. Why? It's loaded with the best things in life — butter, chocolate, caramel, and more — and I don't want to have to install a bigger door on my house! Yes, this pie is that good. In fact, I tend to slice it very thin after it's cooled and wrap each slice in plastic wrap and keep them in a container in the refrigerator. Individual portions that have been previously prepared (say that five times fast) tend to keep me from over-indulging. Before you judge me, be honest about how in control you'd be if this was sitting in front of you:
This isn't a difficult dessert to make. The hard part is giving it at least four hours to cool and set up. I tend to make it in the evening and just let it cool overnight so I can dream about a slice late in the morning with coffee. I know. It's a problem. This is why it's my once a year (maybe twice?) decadent treat. Trust me, you and yours will love it, too!
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