Monday, June 22, 2015

Samoas Cookie Pie

Sound yummy?
 

  Looks yummy too, huh?
 
Mr. Fisherman can't wait for Girl Scout cookie sales each year - his favorite - Samoas.
 
I came across the following recipe and decided to give it a try.

 Samoas Cookie Pie
Yield: one 9 inch pie

Ingredients:
Pie shell
1/2 cup unsalted butter (one stick) melted
1 large egg
1/2 cup light brown sugar (packed)
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/4 teaspoon salt

 Pie filling
3/4 cup semi-sweet chocolate chips - for sprinkling
1 1/2 cups sweetened shredded coconut
10 ounces sweetened condensed milk (about two thirds of a 14 - ounce can)
4 to 5 ounces salted caramel sauce (regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips - melted for drizzling

Directions:
1. Preheat oven to 350 degrees. Spray pie dish with cooking spray. Set aside.
 
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
 
3. Slowly add the egg to temper the butter so you don't end up with scrambled egg.
Add brown sugar, vanilla, and whisk until smooth.

4. Add the flour, salt, and stir until just combined; don't over mix.

5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It's by no means done, but pie will be returned to oven to bake another 25 minutes or so.

6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.

7. Evenly sprinkle the coconut.
 
8. Evenly drizzle the sweetened condensed milk.
 
9. Evenly drizzle the caramel sauce.
 
10. Return the pie to the oven and bake for about 25 minutes or until the edges are slightly bubbling and the center looks set. The crust will firm up more as the pie cools off. Keep a close eye the last 10 minutes to make sure your filling is not burning...better a bit undercooked that overcooked.
 
11. Allow pie to cool on wire rack. In the meantime, melt 3/4 cup chocolate chips in the microwave for approximately 1 minute, stirring about every 10 seconds until melted.
 
12. Using a spoon, evenly drizzle the melted chocolate over the pie. The pie does not have to be completely cooled for this step.
 
13. Allow pie to cool on wire rack at least 4 hours. I know it's tempting to slice it sooner, but the filling needs time to set, otherwise it will be runny. The original recipe says you can store it in an airtight container at room temperature for up to 5 days; I stored mine in the fridge and seemed to be fine.

NOW....my conclusion...

While I think this pie was pretty yummy, I wasn't particularly fond of the crust.

 In the future I would like to try a regular cookie dough recipe or a store bought cookie dough for the crust.

 

I LOVED the filling!



1 comment:

Debbie said...

OMG. OMG. Thank you for sharing! Think it would work for our going-away picnic tomorrow? :-D

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