Salted Caramel Girl Scout's Samoa Cookie Pie

After being tempted over and over again by 

Samoa Cookie Pies on Pinterest, I had to

make one and boy, was it fantastic!  So 

fantastic that I made them twice this week!!

But first, I have to tell you

what a crazy two weeks we have had!

My missionary son who served a two year 

mission to Seoul, Korea returned

 and after

speaking Sunday at church to report on his

mission, left with us on Monday to Lake Powell for

a week.  While we were at Lake Powell

my oldest daughter went into labor 10 days

early and had her fifth baby, Saylor. 

 Her husband

was going to take the two boys down to Lake

Powell with us, as she has never delivered

early - so glad that he didn't come!  We got

a text our second to last night that she was

at the hospital so I stayed up past midnight

to hear the good news!  This is the first

of 10 grandchildren that I haven't been home

for - so that was sad, but she was 8 lb. 13 oz. 

so we were happy she came a little early.

Whew!  So I have been out of blogging commission for

a little while!  All happy, wonderful things, just a little

busy!!

Now, on to this GLORIOUS PIE!

I was thinking of making Joni's

Samoa Cookies one day since

my mind had been thinking of Samoas

after being hit hard with Pinterest temptations,

but then I decided to try a pie instead.

I ended up tweaking Averie Cooks version

and we are all in love!!!  

Let me describe this delectable pie - those who

were lucky enough to have it this week know just

what I am talking about!

I started with a chocolate crumb crust, then you have 

a soft cookie topping that and finally a caramel, chocolate,

coconut topping that is rich and gooey and wonderful.

Finally, everything is topped with beautiful chocolate

stripes to make it look like the famous 

Girl Scout's Samoa Cookies.

Now, this might seem complicated, but it is really an

easy pie to make and well worth the effort.

Samoa Cookie Pie Recipe

9 inch chocolate crumb pie shell

(purchased or home made)

1/2 C. butter, melted

1/2 C. brown sugar, packed,

1 large egg

1 1/4 C. flour

pinch salt

1 tsp vanilla

3/4 C. semi-sweet chocolate chips

1 1/2 C. sweetened shredded coconut

2/3 of a 14 oz can sweetened condensed milk

1/3 C. caramel sauce (purchased or homemade)

pinch salt

1/2 C. additional semi-sweet chocolate chips, melted

Heat oven to 350 degrees.

Mix in a medium bowl, the butter and brown sugar.  Then 

mix in the egg.  Stir in the flour, salt and vanilla.  Spoon into

the bottom of the pie pan.  Bake at 350 for 12 minutes.

IT WILL LOOKED UNDERBAKED - THAT'S WHAT YOU WANT.

Remove from oven and sprinkle the chocolate chips

on top of the underbaked dough.  Then top with the coconut.

Now pour the sweetened condensed milk over the coconut.

Pour the caramel sauce over the top and sprinkle the

caramel with a pinch of salt.

Place back in the oven and bake for an additional

25 minutes.  It is perfect to have this pie underbaked

as it will set up as it cools.  Don't bake it longer.

Let cool and pipe with melted chocolate chips placed

in a pastry bag in straight lines.

Place in refrigerator to set the chocolate.  Serve at room

temperature with whipped cream.

Click here for a printable recipe.

The great thing about this pie is that it is super

easy and quick to put together and

you are going to get rave reviews.

This is love in every bite!

I have to admit that it is fun to

have a son home to bake for.

I have done more baking and

cooking this week than I have

in a long time.  

I will be posting this with

Mosaic Monday

The Scoop

Foodie Friday