1. Prepare Your Workspace Preheat your oven to 350°F and spray a 9-inch pie dish generously with cooking spray. Make sure you coat the bottom and sides thoroughly – this prevents sticking and makes serving much easier later.

2. Make the Cookie Base In a large microwave-safe bowl, melt the butter for about 1 minute on high power. Let it cool for a moment before adding the egg – you don’t want to scramble it. Add the egg, brown sugar, and vanilla extract, then whisk everything together until smooth and well combined.

Add the flour and salt to the mixture, stirring just until combined. Don’t overmix at this stage, as it can make the base tough. The batter should be thick but spreadable.

3. Bake the Initial Base Turn the batter out into your prepared pie dish and smooth the top lightly with a spatula. You don’t need it to be completely even – a rustic look works well here. Bake for 10-12 minutes, or until the edges start to firm up and the center begins to set slightly. It won’t be fully cooked at this point, but that’s exactly what we want.

4. Add the Samoa Layers Remove the pie dish from the oven and work quickly to add the toppings. First, evenly sprinkle ¾ cup of chocolate chips over the warm crust. The heat will start to soften them slightly, which helps them adhere to the base.

Next, sprinkle the coconut evenly over the chocolate chips. Don’t pack it down – just let it fall naturally for the best texture. Then drizzle the sweetened condensed milk over everything. You don’t need to be precise here – just eyeball it and aim for even coverage.

Finally, drizzle the caramel sauce over the top. Again, don’t worry about being exact – the rustic, uneven look is part of the charm.

5. Final Baking Return the pie to the oven and bake for another 25 minutes, or until you see slight bubbling around the edges and the center looks more set. The surface should be golden brown and the coconut should be lightly toasted.

Watch carefully during the last 10 minutes of baking. The coconut, caramel, and sweetened condensed milk can burn quickly, and it’s better to underbake slightly than to overbake. The pie will continue to firm up as it cools.

6. Add the Chocolate Drizzle While the pie cools, melt the remaining ¾ cup of chocolate chips in a small microwave-safe bowl. Heat for about 1 minute on high power, then stir. If needed, continue heating in 10-second increments until the chocolate is smooth and melted.

Using a spoon, drizzle the chocolate in parallel lines across the pie, spacing them about ½ inch apart. You can use a pastry bag or zip-top bag with a corner cut off if you want cleaner lines, but I find the spoon method gives a nice rustic look.

7. Cool and Set This is the hardest part – waiting! Allow the pie to cool on a wire rack for at least 4 hours, or preferably overnight. The chocolate drizzle needs time to set, and the interior needs to firm up properly. Cutting too early will result in a messy slice that won’t hold together.