Save a stash of Samoas (or Caramel DeLights) in order to make an epic pie that looks, and tastes, just like the classic Girl Scout cookie. Use the back of a measuring cup to press the crust into the pie plate and add heavy cream to the caramel when melting for a smoother, drizzle-with-ease consistency. Serve chilled, as you would a coconut creme pie.
This was a huge hit! Took home an empty pie plate.
I'd like to correct the review by Anonymous on 2/13/2921-the recipe calls for 2 PACKAGES of cookies, not 2 cookies. Everyone's oven bakes differently and I believe you need to check the temp in yours. Coconut does toast fast but 2 minutes is super fast. But you should never walk away when toasting coconut, or nuts. They can burn in a heartbeat. A quick check of the temp of your oven may indicate the thermostat is out or about to go out. It's a shame to lose time and money on ingredients to an oven that is not working correctly. I do hope you try this recipe again and have a better outcome!
First, the anonymous review who said the recipe needed “tweaking” obviously didn’t read the recipe very well. It clearly states 2 packages of cookies, not 2 cookies to be used for the crust.
Since GSC aren’t available year round (although there are grocery store substitutes that are very similar), I chose to use the ones from Aldi. The only issue I had was the caramel became sort of sticky when processing that the crumbs clumped together. This could be because I used an off brand, however.
I chose the toast my coconut on top of the stove in a large frying pan and it was a lot easier to manage and test the doneness.
I used a springform pan lined with parchment paper and had no problem with having too much filling. I think using a deep dish pie pan would work as well.
Overall the taste was wonderful. I have it 4 stars for the minor inconveniences of having to find a substitute for the GSC and toasting instructions.
Whoever made this recipe either made multiple mistakes writing it down or lives in an alternate universe.
My first and biggest problem with this recipe is that using 2 cookies and 6 tablespoons of butter for a pie crust is just absolutely NOT going to work. I tried it and it was basically a stick of butter with cookie crumbs in it. I added 6 more cookies to actually make enough to cover the pan and even then it was a tiny thin layer covering the bottom and there was no way it was going up the sides.
My second problem is that toasting the coconut at 350 for 12 minutes will burn it. I left the coconut flakes in an oven on 350 for barely more than two minutes and smelled it burning - I went to go check it and it was already more than lightly toasted.
Finally there is way too much filling for a nine inch pie crust like this recipe calls for. This recipe needs a lot of tweaking to work.