It's nowhere near Girl Scout cookie season. If you've got a stash in the back of your freezer, I salute you and your will power. For the rest of us, here's a pie.
Samoas are my undisputed favorite. And this baby was at least 20 times easier than last year's Pinterest-worthy bites. Admittedly, it's not nearly as picturesque. It's also not helping that I took this turd of a photo at 6 a.m. on a rainy day - so just use your imagination.
WHAT YOU NEED:
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut
2/3 can sweetened condensed milk - about 10 oz
5 ounces salted caramel sauce*
3/4 cup chocolate chips, for drizzling
*I used Trader Joe's Fleur de Sel Caramel Sauce. Feel free to substitute whatever caramel sauce you can find or make.
- Preheat oven to 350 degrees. Spray a pie pan with cooking spray. Set aside.
- In a large, microwavable bowl, melt the butter. Let sit for a few minutes, then add in egg, brown sugar and vanilla, whisking until smooth.
- Fold in flour and salt using a spatula, then pour into prepared pan, smoothing the top. Bake for 10 to 12 minutes, or until edges are just beginning to firm up slightly.
- Remove from oven and sprinkle with chocolate chips and coconut. Evenly drizzle sweetened condensed milk, followed by caramel sauce.
- Return pan to oven and bake for an additional 20-30 minutes, watching carefully towards the end to make sure caramel and coconut are not burning. Remove from oven and allow to cool on a wire rack.
- Chill pie completely in the fridge before slicing.
Recipe via Averie Cooks