Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, ½ cup (1 stick) unsalted butter, cold and cubed, 2-3 tablespoons ice water
- Preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Unwrap the chilled dough and roll it out into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate. Press the dough gently into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges decoratively. You can also prick the bottom of the crust a few times with a fork to prevent bubbling.
- In a medium saucepan, melt the 1 cup of butter over medium heat. Stir in the packed light brown sugar and evaporated milk. Bring the mixture to a boil, stirring constantly, and then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract. Add the 1 cup of semi-sweet chocolate chips and let them sit for a minute to soften, then stir until the chocolate is completely melted and the mixture is smooth and glossy. Gently fold in the ½ cup of shredded sweetened coconut.1 cup (2 sticks) unsalted butter, 2 cups packed light brown sugar, ½ cup evaporated milk, 1 teaspoon vanilla extract, 1 cup semi-sweet chocolate chips, ½ cup shredded sweetened coconut
- Pour the warm caramel-chocolate-coconut filling evenly into the prepared pie crust. Spread it out so it reaches all the edges. Place the pie plate on a baking sheet. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly around the edges and set in the center.
- While the pie is baking or cooling, prepare the chocolate drizzle. In a microwave-safe bowl, combine the ½ cup of semi-sweet chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. You can also do this over a double boiler.½ cup semi-sweet chocolate chips, 1 tablespoon coconut oil or vegetable oil
- Once the pie has finished baking, carefully remove it from the oven and let it cool on a wire rack for at least 2-3 hours. Once the pie has cooled sufficiently, drizzle the melted chocolate over the top in a swirling pattern. You can use a spoon or a piping bag for this.
- Once the chocolate drizzle has set, your Samoas Cookie Pie is ready to be sliced and enjoyed!
Notes
Leftover pie can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat individual slices gently.
