This Samoas Cookie Pie captures caramel, coconut, and chocolate in one gooey, chewy dessert you can make all year long.

Scale

½ cup unsalted butter, melted

1 large egg

1 cup light brown sugar

2 tsp vanilla extract

1 cup all-purpose flour

¼ tsp salt

1 cup semi-sweet chocolate chips, divided

1½ cups sweetened shredded coconut

½ cup sweetened condensed milk

¼ cup caramel sauce

1 tsp coconut oil (optional for drizzle)

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1. Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.

2. Whisk melted butter, egg, brown sugar, and vanilla.

3. Stir in flour and salt until dough forms.

4. Press dough into pie dish and bake 15 minutes.

5. Add ¾ cup chocolate chips, coconut, condensed milk, and caramel.

6. Bake 20–25 minutes more, until golden and bubbly.

7. Cool 4 hours before slicing.

8. Melt remaining chocolate and coconut oil; drizzle over pie.

Cool completely before cutting for clean slices.

Store covered at room temperature for up to 3 days.

Can be frozen up to 6 months.