Description
A nostalgic dessert combining gooey caramel, toasted coconut, and rich chocolate, all packed into an easy sliceable pie.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup shortbread cookies, crushed
- 1 cup shredded coconut, toasted
- 1 cup caramel sauce
- 1/2 cup chocolate chips
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.
- Mix the crushed shortbread cookies with the melted butter in a bowl until the crumbs hold together when pressed. Press the mixture firmly into the pie dish to form an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely on a wire rack.
- Stir the toasted shredded coconut into the caramel sauce until well combined. Pour the mixture over the cooled crust and spread evenly.
- Melt the chocolate chips in short bursts in the microwave, stirring until smooth. Drizzle melted chocolate over the top.
- Refrigerate the pie until the caramel and chocolate are set, about 1–2 hours, then slice and serve.
Notes
Serve chilled or slightly chilled for the best texture. Garnish with extra toasted coconut or a sprinkle of flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 36g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg