Description
Indulge in the nostalgic flavors of your favorite caramel, coconut, and chocolate cookie, now reimagined as a decadent, warm pie. This recipe features a buttery, tender shortbread-style crust topped with a gooey, toasted coconut and salted caramel mixture, finished with a luscious drizzle of dark chocolate. It is a sophisticated yet simple centerpiece perfect for holiday gatherings or weekend treats. With its chewy and crisp textures, this comfort-filled dessert is sure to become a beloved signature in your kitchen repertoire.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup caramel sauce
1/2 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (180°C) and lightly grease a 9-inch pie dish.
In a bowl, cream together the softened butter and sugar until smooth, then stir in the flour and salt until a dough forms.
Press the dough firmly into the bottom and sides of the prepared pie dish.
Bake the crust for 10-12 minutes until lightly golden; remove from oven.
In a separate bowl, mix the shredded coconut, caramel sauce, and sweetened condensed milk until well combined.
Spread the coconut caramel mixture evenly over the partially baked crust.
Return the pie to the oven and bake for an additional 20-25 minutes until the edges are golden and the filling is bubbly.
Allow the pie to cool completely for at least 4 hours to set properly.
Once cooled, melt the chocolate chips and drizzle over the top of the pie.
Notes
Ensure the pie cools completely before slicing for the cleanest presentation. You can toast the coconut beforehand in a dry pan for a deeper flavor profile. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American