March is the month that our friend the Easter Bunny comes to visit children. He takes the eggs the children decorated and hides them for them to find. In the end the children always get excited when they find that hidden basket full of candy and toys. I use to love Easter as a kid the only problem was I would get up in the middle of the night looking to see where he hid my basket first I didn’t care about the eggs . Yes I was terrible with surprises and I guess you could say still am. Moving forward to today I don’t have children, but I have one special little person in my life my niece. I love to spoil her and make things for her, but of course this year Auntie got a little to busy and procrastinated so instead I bought her this cute felt Easter Basket at Michael’s . Honestly this is so easy to make by using felt, glue gun and a little bit of sewing and pow you got yourself a cute Easter basket. My preference is this basket is the cutest thing compare to a plastic one don’t you agree?
Another thing about Easter is you get to gather with family and friends and what else but enjoy each others company while enjoying great food. I always love to bake for our family, and this time I thought I would do something different. March is not only the month of Easter, St. Patrick’s day , but what else Girl Scout Cookies! Those dang girl scout cookies you love them and hate them all at the same time. I have been such a good girl this year and have not bought any of my favorite Thin mints, or the Samoa ones. You end up being a sucker for those little girls who try so hard to shine while learning to sell those evil things. Just kidding I have to admit to you I was a brownie when I was a little girl. I thought what would be cool then to make something that represents those famous cookies so I made for our Easter Gathering this Girl scout Samoa Pie. So easy to make, and yet so good. Just eating one slice is better then buying 10 boxes of those cookies right? It taste just like those cookies and is a hit in my household.
The one thing I have to remind everyone is today is not only about being with family and friends, but also to remember Jesus has risen on this day. Easter is not just about the Easter Bunny and the Easter egg hunts it is more then that. So I would like to say God Bless everyone and Happy Easter.
Girl Scout Cookie Pie
Yield: one 9-inch pie, serves 8 to 16
Prep Time: 10 minutes
Cook Time: about 35 to 37 minutes, divided
Total Time: about 4+ hours (or overnight), for cooling
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
3/4 cup semi-sweet chocolate chips, melted for drizzling
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t overmix.
- 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.
- Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
- Evenly sprinkle the coconut.
- Evenly drizzle the sweetened condensed milk
- Evenly drizzle the caramel sauce
- 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 under bake than over bake if you’re unsure.
- 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.
- Using a spoon (or pastry bag or zip-top 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.
- 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. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.