Imagine biting into a luscious, gooey dessert that combines the flavors of chocolate, caramel, and coconut. These Mini Samoa Pies are a delightful twist on the beloved Girl Scout cookie, transforming it into a bite-sized pie that’s perfect for any occasion. Whether you’re hosting a gathering or just craving something sweet, these miniature pies will steal the spotlight on your dessert table. With a flaky crust, a rich chocolate layer, and a decadent caramel-coconut filling, they are sure to satisfy your sweet tooth.
Why It’s Crowd-Pleasing
The beauty of Mini Samoa Pies lies in their irresistible combination of flavors and textures. The flaky pie crust provides a perfect base, while the sweet coconut and caramel filling brings a tropical flair that everyone will love. Topped with rich chocolate, these mini pies are visually stunning and deliciously indulgent. Whether you’re serving them for a birthday party, a potluck, or just a cozy evening at home, they’re bound to be a hit. Plus, they’re easy to make, which means you can whip up a batch in no time!
Ingredient Notes
- Refrigerated pie crust: You can opt for a store-bought crust for convenience or make your own from scratch for a homemade touch.
- Chocolate chips: Use semi-sweet or dark chocolate chips to enhance the flavor profile of these mini pies.
- Shredded sweetened coconut: This ingredient adds a chewy texture and sweetness that pairs perfectly with the caramel.
- Caramel squares: Ensure they are unwrapped for easy melting. They provide a rich, gooey filling.
- Water: A simple addition to help melt the caramels smoothly.
- Vegetable oil or Crisco: A small amount is needed to create a glossy finish for your melted chocolate.
Hardware & Gadgets
- Pie dish or muffin tin: Use a standard pie dish for a larger pie, or a muffin tin for individual mini pies.
- Double boiler or microwave-safe bowl: For melting chocolate and caramels smoothly.
- Spatula: To help mix and spread the chocolate and filling.
- Measuring cups and spoons: Essential for accurate ingredient measurements.
- Cooling rack: To allow your pies to set properly after baking.
Mini Samoa Pies: From Prep to Plate
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). If you’re using a refrigerated pie crust, roll it out according to the package instructions. If you prefer to make a crust from scratch, prepare your favorite pie crust recipe. Once your crust is ready, fit it into your pie dish or muffin tin, making sure to press it firmly against the sides.
Step 2: Bake the Crust
Place the crust in the oven and bake for about 10-12 minutes, or until it’s lightly golden. Remove it from the oven and let it cool completely while you prepare the filling.
Step 3: Melt the Caramels
In a double boiler, combine the unwrapped caramel squares and 1 tablespoon of water. Stir continuously until the caramels are fully melted and smooth. If you don’t have a double boiler, a microwave-safe bowl will work—just heat in 30-second intervals, stirring in between.
Step 4: Add Coconut
Once the caramels are melted, remove them from heat and stir in the shredded sweetened coconut until well combined. This mixture will be your decadent filling.
Step 5: Assemble the Pies
Spoon the caramel-coconut mixture into each baked pie crust, filling them generously. Smooth the tops to create an even layer.
Step 6: Melt the Chocolate
In the same double boiler (or a clean microwave-safe bowl), melt 1/3 cup of chocolate chips with 1/8 teaspoon of vegetable oil or Crisco to give it a shiny finish. Stir until melted and smooth.
Step 7: Drizzle the Chocolate
Using a spoon or a piping bag, drizzle the melted chocolate over the filled pies. Let some of the chocolate fall over the edges to create a beautiful, drippy effect.
Step 8: Chill and Set
Place the assembled pies in the refrigerator for about 30 minutes, allowing the chocolate to set completely.
Fresh Seasonal Changes
- Spring: Add a sprinkle of crushed pistachios for a pop of color and flavor.
- Summer: Incorporate fresh berries like raspberries or strawberries alongside the coconut for a refreshing twist.
- Fall: Spice things up by adding a pinch of cinnamon to the coconut mixture.
- Winter: Consider drizzling with white chocolate for a festive touch.
Chef’s Notes
- For an extra touch of flavor, consider toasting the shredded coconut before adding it to the caramel mixture.
- If you’re a fan of salted caramel, sprinkle a little sea salt on top of the chocolate drizzle before it sets.
- These mini pies can be made in advance and stored in the refrigerator for up to a week.
- Feel free to experiment with different types of chocolate; dark chocolate pairs beautifully with the sweetness of the caramel and coconut.
Make-Ahead & Storage
You can prepare the Mini Samoa Pies a day ahead of time. Simply follow the recipe up to the point of assembling the pies, then store the crusts in an airtight container at room temperature. Prepare the caramel-coconut filling and chocolate drizzle just before serving for the best texture and flavor. If you have leftovers, keep them stored in the refrigerator for up to one week. Just bring them to room temperature before serving for the best taste.
Helpful Q&A
Can I use a different type of crust?
Absolutely! You can use a graham cracker crust or a shortbread crust for a different flavor and texture. Just make sure to adjust baking times if needed.
What can I substitute for the chocolate chips?
If you prefer, you can use chocolate bars or even white chocolate. Just remember to adjust the melting process accordingly!
How do I know when the caramels are melted enough?
The caramels should be completely smooth and pourable without any lumps. Stir continuously and remove from heat once fully melted.
Can I freeze these pies?
Yes, you can freeze the unassembled pies. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container. Thaw them in the refrigerator before baking.
The Last Word
These Mini Samoa Pies are sure to become a favorite in your dessert repertoire. They are not only easy to make but are also a delightful treat for any occasion. The combination of chocolate, caramel, and coconut is simply irresistible and will have everyone reaching for seconds. Whether you’re hosting a party or enjoying a quiet night in, these mini delights will bring a smile to your face and warmth to your heart. Get ready to impress your family and friends with these scrumptious pies that are as fun to make as they are to eat!
Mini Samoa Pies
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). Roll out the refrigerated pie crust or prepare your own from scratch. Fit it into your pie dish or muffin tin, pressing firmly against the sides.
- Step 2: Bake the Crust - Place the crust in the oven and bake for about 10-12 minutes, or until lightly golden. Let it cool completely.
- Step 3: Melt the Caramels - Combine the unwrapped caramel squares and 1 tablespoon of water in a double boiler. Stir continuously until smooth. Alternatively, use a microwave-safe bowl, heating in 30-second intervals.
- Step 4: Add Coconut - Stir in the shredded sweetened coconut into the melted caramels until well combined.
- Step 5: Assemble the Pies - Spoon the caramel-coconut mixture into each baked pie crust, smoothing the tops.
- Step 6: Melt the Chocolate - Melt 1/3 cup of chocolate chips with 1/8 teaspoon of vegetable oil or Crisco in the double boiler until smooth.
- Step 7: Drizzle the Chocolate - Drizzle the melted chocolate over the filled pies, letting it fall over the edges.
- Step 8: Chill and Set - Refrigerate the assembled pies for about 30 minutes, allowing the chocolate to set completely.
Notes
- Toast the shredded coconut for extra flavor before adding it to the caramel mixture.
- For salted caramel, sprinkle a little sea salt on top of the chocolate drizzle before it sets.
- These pies can be made ahead and stored in the refrigerator for up to a week.
