Samoa Girl Scout Cookie Inspired Pie
The things you will need: ½ cup unsalted butter (1 stick), melted 1 large egg ½ cup light brown sugar, packed 1 tsp vanilla 1 ¼ cups all-purpose flour ¼ tsp salt ¾ cup semi-sweet chocolate chips, for sprinkling 1 ½ cups sweetened shredded coconut, loosely laid in measuring cup (not packed) 2/3 of one 14 ounce can sweetened condensed milk (about 10 ounces) 4 ounces salted caramel sauce ¾ cup semi-sweet chocolate chips, melted for drizzling Preheat oven to 350 degrees. 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 about a minute before using the butter into the recipe. Add egg, brown sugar, vanilla, and butter. Whisk until smooth. Add flour, salt, and stir until just combined. Do not overmix. Place batter into prepared pie dish, smooth out the top with spatula or fingers. Bake about 11-12 minutes or until edges firm up slightly. The center will have begun to set up but not completely. Remove dish from oven, and evenly sprinkle ¾ cup of chocolate chips over crust. Evenly sprinkle coconut. Evenly drizzle the sweetened condensed milk. Evenly drizzle caramel sauce. Return pan to oven and bake for about 25-30 minutes. (There will be slight bubbling near edge of dish.) Allow pie to cool in dish on wire rack while melting the chocolate to drizzle. Heat chocolate in microwave safe bowl in 30 second increments, stirring in between each round. Using a spoon or pastry bag, evenly drizzle the chocolate in vertical lines about ½ inch apart. Allow pie to continue to cool on wire rack for 4-5 hours or overnight. Do not slice too early or it will be a HUGE MESS!! Enjoy!! If you try this at home tag me in your photos. #MeganBakes Follow me on- Instagram: @MeganCorbin920 Snapchat: MeganCorbin920 Twitter: MeganCorbin920 ~Check out my other videos~ • Universal Yums! USA June 2016 Taste Test • OH YEAH! One Protein Bars- YouTube made me... • MTS Nutrition Gourmet Cookies and Cream Pr... • LUSH Haul and Review • Universal Yums! France- February 2016
