Dark's Kitchen


1/2 C (1 stick) unsalted butter, melted
1/2 C brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 C all-purpose flour
1/4 teaspoon salt


1 1/2 C semi-sweet chocolate chips (or dark chocolate)
1 C sweetened shredded coconut
3/4 C sweetened condensed milk
1 C salted caramel sauce
1 C semi-sweet chocolate chips (or dark chocolate), melted, for drizzle



Preheat oven to 350 F degrees.

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 flour and salt. Stir until just combined.

Pour batter into prepared pie dish and smooth the top.

Bake for 10 minutes. Crust will not appear done, but that’s okay.


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 over top.

Bake for 25 minutes.

Using a spoon, 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. The pie needs plenty of time to set.

Store in an airtight container, at room temperature, for up to 5 days.
Samoas Girl Scout Cookie Pie
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