Pies amp - Samoas girl scout cookie pie recipes

Author: Cathy Walken  

Rich and decadent with a buttery shortbread base, toasted coconut, caramel, and dark chocolate ganache. It's layered with caramel sauce, chocolate, and shredded coconut.

Samoas Cookie Pie
This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It's layered with caramel sauce, chocolate, and shredded coconut. YUM!
Provided by: Averie Sunshine
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup semi-sweet chocolate chips, for sprinkling
  • 1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
  • two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
  • 4 to 5 ounces salted caramel sauce (homemade or store-bought, regular caramel sauce may be substituted)
  • 3/4 cup semi-sweet chocolate chips, melted for drizzling
Nutrition:
  • Calories: 682 calories
  • Carbohydrate: 95 grams carbohydrates
  • Cholesterol: 76 milligrams cholesterol
  • Fat: 32 grams fat
  • Fiber: 4 grams fiber
  • Protein: 10 grams protein
  • Saturated Fat: 21 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 232 grams sodium
  • Sugar: 74 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 10 grams unsaturated fat
How to cook:
  1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined; don’t overmix.
  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 (just eyeball it).
  9. Evenly drizzle the caramel sauce (just eyeball it).
  10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
  11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
  12. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
  13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.
Notes: Samoa Ice Box Pie, Ingredients · 1 9 inch premade deep dish cookie, chocolate cookie or graham cracker pie crust · 1 8 oz cream cheese, softened · 1 14 oz can dulce

Samoas Cookie Pie - Homemade Samoa Dessert Recipe

Easy Samoa dessert recipe just like the Samoas Girl Scout cookies you love! Rich and Duration: 3:08
Samoas Cookie Pie
Easy Samoa dessert recipe just like the Samoas Girl Scout cookies you love! Rich and decadent with a buttery shortbread base, toasted coconut, caramel, and dark chocolate ganache.
Provided by: Chenée Lewis
Total time: 50 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1⅓ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 10 tbsp salted butter (room temperature)
  • ½ tsp pure vanilla extract
  • 5 oz dark chocolate (chopped baking bar or dark chocolate chips)
  • 2 tbsp heavy cream
  • 2 ½ cups unsweetened coconut flakes (toasted (see note))
  • 24 Kraft baking caramels (unwrapped)
  • 1/3 cup heavy cream (plus more as needed )
  • ¼ cup dark chocolate
  • 2 tbsp heavy cream (plus more if needed)
Nutrition:
  • Serving Size: 1 slice
  • Calories: 578 kcal
  • Carbohydrate: 52 g
  • Protein: 6 g
  • Fat: 40 g
  • Saturated Fat: 28 g
  • Trans Fat: 1 g
  • Cholesterol: 51 mg
  • Sodium: 176 mg
  • Fiber: 6 g
  • Sugar: 28 g
  • Unsaturated Fat: 10 g
How to cook:
  1. Prepare Shortbread Crust
  2. Preheat oven to 350°F.
  3. Cream
  4. In a large bowl using an electric mixer or in the bowl of stand mixer with the paddle attachment, cream butter and sugar for 2-3 minutes until well combined and fluffy.
  5. Mix in vanilla extract until well combined.
  6. Add in flour gradually until dough comes together.
  7. Bake
  8. Press dough into bottom and sides of a 9-inch pie or tart pan. Bake in preheated oven for 15-20 minutes or until lightly golden brown. Allow to cool.
  9. Dark Chocolate Ganache
  10. Heat heavy cream in the microwave until it is hot, but not scalding. Pour over chocolate in a heatproof bowl.
  11. Melt
  12. Let sit for 5 minutes, then stir to melt chocolate. If necessary, heat mixture in microwave another 15 seconds at a time to fully melt.
  13. Spread ganache over bottom of cooled shortbread crust. Set aside.
  14. Coconut-Caramel Layer
  15. Heat heavy cream and caramels in a saucepan over medium heat, stirring.
  16. Melt
  17. Continue stirring as caramels slowly melt and combine with cream to form a caramel sauce.
  18. Stir
  19. Once caramel sauce is fully melted and smooth, add toasted coconut and stir until well coated.
  20. Drop coconut-caramel mixture by spoonfuls over chocolate ganache layer, and gently spread evenly with a spatula or back of a spoon.
  21. Dark Chocolate Drizzle
  22. Heat cream in the microwave until hot. Pour over chocolate in a heatproof bowl.
  23. Stir
  24. Let sit for 5 minutes, then stir to melt.
  25. Pipe
  26. Once smooth, place ganache into a plastic piping bag or plastic zipper bag. Cut a tiny hole in one corner, and pipe the chocolate in zigzag stripes across the pie.
  27. Serve
  28. Let set, and serve at room temperature.
Notes: Samoas Pie - Kylee's Kitchen, Samoas Pie · I love Girl Scout cookies so much! Girl Scout cookie-selling season was always my favorite season growing up. I worked my rear end off to be the top

No-Bake Samoa Pie

No-Bake Samoa Pie
Save a stash of Samoas (or Caramel DeLights) in order to make an epic pie that looks, and tastes, just like the classic Girl Scout cookie. Use the back of a measuring cup to press the crust into the pie plate and add heavy cream to the caramel when melting for a smoother, drizzle-with-ease consistency. Serve chilled, as you would a coconut creme pie.
Provided by: Paige Grandjean
Total time: 290 minutes
Yields: 8 servings
Number of ingredients: 11
Ingredients:
  • ¾ cup granulated sugar
  • ⅓ cup (about 1 1/2 oz.) all-purpose flour
  • 2 ½ cups half-and-half
  • 4 large egg yolks
  • 3 cups sweetened shredded coconut, divided
  • 9 tablespoons (4 1/2 oz.) salted butter, divided
  • 1 teaspoon vanilla extract
  • 2 (7.5-oz.) pkg. Samoas or Caramel deLites Girl Scout cookies, frozen
  • 1 cup heavy cream plus 2 tablespoons, divided
  • 1 cup caramel candies (about 6 oz.)
  • ½ cup semisweet chocolate chips (about 3 oz.), melted
How to cook:
  1. Whisk together sugar and flour in a medium saucepan. Whisk together half-and-half and egg yolks in a bowl; whisk into sugar mixture. Cook over medium, whisking constantly, until mixture thickens and starts to bubble, 8 to 10 minutes. Remove from heat. Add 1 1/2 cups of the coconut and 3 tablespoons of the butter; stir in vanilla. Transfer mixture to a medium bowl. Place plastic wrap directly on warm custard to prevent a film from forming; chill 4 to 24 hours.
  2. Process cookies in a food processor until very finely chopped, about 1 minute. Add remaining 6 tablespoons butter; pulse until combined, about 5 times. Press mixture into bottom and up sides of a 9-inch pie plate. Chill at least 30 minutes or up to 24 hours.
  3. Beat 1 cup of the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold into chilled coconut custard. Spoon into prepared pie shell, and smooth top.
  4. Preheat oven to 350°F. Spread remaining 1 1/2 cups coconut on a rimmed baking sheet. Bake until golden brown, about 12 minutes, stirring twice during bake time. Set aside.
  5. Microwave caramel candies and remaining 2 tablespoons heavy cream in a medium-size microwavable bowl on HIGH until melted, about 2 minutes, stirring every 30 seconds. Top pie with toasted coconut around the edges (leaving center open), and drizzle with melted caramel and chocolate. Chill at least 30 minutes or up to 24 hours.
Notes: Samoas Cookie Pie, Samoas Cookie Pie - Move over Girl Scout Cookies! The flavor in this easy, giant cookie is 100% spot-on!

Frozen Samoa Pie

Frozen Samoa Pie
This frozen samoa pie is the perfect way to get your girl scout cookie fix this summer.
Total time: 265 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 50 Nilla wafers
  • 6 tbsp. butter, melted
  • 1/4 c. granulated sugar
  • 4 oz. cream cheese, softened
  • 1 (14-oz.) can sweetened condensed milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1 c. Cool Whip
  • 3 c. toasted coconut, divided
  • 1 c. plus 2 tbsp. caramel, melted and divided
  • 1/4 c. mini chocolate chips
  • 1/4 c. semisweet chocolate chips, melted
How to cook:
  1. Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add melted butter and sugar and stir until combined. Grease a 9" pie plate and press in the crust mixture.
  2. Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla, and salt until fully incorporated. Fold in Cool Whip.
  3. Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.
  4. Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.
  5. Top with remaining cream cheese mixture, then add remaining 1 cup toasted coconut and mini chocolate chips. Drizzle with remaining 2 tablespoons caramel and melted chocolate and freeze until firm, about 4 hours.
Notes: Samoas "Cookie" Pie - Portlandia Pie Lady, Samoas cookie pie with a homemade cookie crust, toasted coconut, salted caramel sauce and topped with stripes of melted dark chocolate;
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