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Samoa Pie – Easy Recipe for Samoa Cookie Lovers! Recipe

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4.2 from 4 reviews

This Samoa Pie recipe is a decadent dessert inspired by the flavors of Samoas cookies, combining a buttery shortbread crust with rich dark chocolate ganache, a luscious coconut-caramel layer, and a beautiful dark chocolate drizzle. Perfect for cookie lovers looking for an easy yet impressive homemade treat.

Ingredients

Shortbread Crust

  • 1⅓ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 10 tbsp salted butter (room temperature)
  • ½ tsp pure vanilla extract

Dark Chocolate Ganache

  • 5 oz dark chocolate (chopped baking bar or dark chocolate chips)
  • 2 tbsp heavy cream

Coconut-Caramel Layer

  • 2 ½ cups unsweetened coconut flakes (toasted)
  • 24 Kraft baking caramels (unwrapped)
  • 1/3 cup heavy cream (plus more as needed)

Dark Chocolate Drizzle

  • ¼ cup dark chocolate
  • 2 tbsp heavy cream (plus more if needed)

Instructions

  1. Prepare Shortbread Crust: Preheat the oven to 350°F. In a large bowl or stand mixer fitted with a paddle attachment, cream together the room temperature butter and granulated sugar for 2-3 minutes until light and fluffy. Add vanilla extract and mix well. Gradually incorporate the all-purpose flour until a dough forms.
  2. Bake: Press the dough evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake for 15-20 minutes or until the crust turns lightly golden brown. Remove from oven and allow to cool completely.
  3. Make Dark Chocolate Ganache: Heat 2 tablespoons of heavy cream in the microwave until hot but not boiling. Pour the hot cream over 5 ounces of chopped dark chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir gently until the chocolate is fully melted and the ganache is smooth. If needed, microwave in additional 15-second bursts to fully melt the chocolate.
  4. Assemble Ganache Layer: Spread the smooth dark chocolate ganache evenly over the cooled shortbread crust. Set aside.
  5. Prepare Coconut-Caramel Layer: In a saucepan over medium heat, combine 24 unwrapped Kraft baking caramels and 1/3 cup of heavy cream. Stir continuously until the caramels have fully melted and combined into a smooth caramel sauce.
  6. Combine Coconut with Caramel: Stir in the toasted unsweetened coconut flakes (2 ½ cups) until they are fully coated with the caramel sauce.
  7. Top Ganache Layer: Spoon the coconut-caramel mixture over the chocolate ganache layer in dollops. Gently spread it evenly over the surface using a spatula or the back of a spoon.
  8. Prepare Dark Chocolate Drizzle: Heat 2 tablespoons of heavy cream in the microwave until hot. Pour over ¼ cup dark chocolate in a heatproof bowl and let sit for 5 minutes. Stir until melted and smooth, microwaving in short bursts if needed.
  9. Drizzle Chocolate: Transfer the melted chocolate ganache to a piping bag or plastic zipper bag with a small cut at the corner. Pipe zigzag stripes of dark chocolate over the coconut-caramel layer to create a decorative drizzle.
  10. Serve: Allow the pie to set at room temperature before slicing and serving for the best texture and flavor.

Notes

  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden and fragrant.
  • If the ganache becomes too thick to spread, gently warm it in short microwave bursts to soften.
  • Caramel sauce thickness can be adjusted by adding more or less heavy cream as needed for easier spreading.
  • Use high-quality dark chocolate for the richest flavor.
  • Pie is best served at room temperature to allow the layers to set properly without being too firm or too soft.

Find it online: https://dishcooks.com/samoa-pie-easy-recipe-for-samoa-cookie-lovers-recipe/