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 cookie-seller! I walked around the neighborhood in below-freezing temps, working up the courage to knock on every single door to sell my cookies. It was a nerve-wracking experience for young, shy Kylee, but it really shaped my character. And there was nothing more gratifying than selling a box all by myself.
For me, Samoas cookies were always the real MVP of Girl Scout cookies. Some areas of the country call them Caramel deLites, but I don't like that name. First of all, they are so much more than a caramel cookie! They are a caramel, chocolate, coconut, shortbread cookie all wrapped up into a delicious treat. Second of all, that’s not even how you spell delight. Case settled.
Okay, now I’m done venting. So let’s talk about pie. Pie is supposed to make people happy!
You can use any pie crust your heart desires for this particular pie. You can use a graham cracker pie crust, a chocolate pie crust, a shortbread pie crust or a cookie pie crust. The recipe below is for a cookie pie crust, and that’s what you’ll see in my pictures. But like I said, it doesn’t really matter because the real MVP of this pie is the filling (I’ve never said that phrase before in my life, and I’ve already used it twice in this blog post).
I’ve been calling this pie a “no-mix” pie because you don’t need to mix the filling at all. Just dump everything on top of the pie crust. Have you ever heard of magic bars? It’s kind of the same concept. And I like that concept because it’s one less bowl to clean. And you know what the secret to a girl’s heart is? Less dishes.
After you finish the pie, make sure to let it set for at least 4 hours, otherwise you’ll have a hot mess.
No-Mix Samoas Pie
For the crust
- 1/2 cup Challenge butter (1 stick), melted
- 1/2 cup brown sugar (104 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (157 grams)
- 1/2 teaspoon salt
For the filling
- 1 1/2 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 3/4 cup salted caramel sauce
- 1 cup semi-sweet chocolate chips, melted (for drizzling on top after pie is done)
For the crust
- Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch pie dish with non-stick cooking spray and set aside.
- Combine melted butter, brown sugar, egg, and vanilla extract in a bowl and mix until smooth.
- Add the flour and salt and stir until jut combined.
- Pour batter into prepared pie dish and smooth the top.
- Bake for 10 minutes; the crust will not appear done, but that’s okay because it’s going back in the oven.
- Remove pie crust from oven.
For the filling
- Sprinkle chocolate chips on top of pie crust.
- Sprinkle coconut on top of chocolate chips
- Pour sweetened condensed milk on top of coconut.
- Pour caramel on top.
- Bake for 25 minutes.
- Remove pie from oven.
- Using a spoon or Ziploc bag or pastry bag, drizzle melted chocolate on top of pie in long, parallel lines.
- Allow pie to cool at least 4 hours or overnight before serving; pie needs plenty of time to set.
- Keep pie an airtight container at room temperature for up to 5 days.
Recipe adapted from Averie Cooks.