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5 from 1 vote

Deep Dish Samoas Cookie Pie {THM-S, Low Carb, Sugar Free}

Ingredients

For the Crust:

For the Caramel:

  • 4 Tablespoons Unsalted Butter
  • 6 Tablespoons Xylitol or 5 Tablespoons Gentle Sweet
  • 1/2 Teaspoon Caramel Extract
  • 1/4 Teaspoon Mineral Salt
  • 1 Tablespoon Heavy Whipping Cream

For the Pie Filling:

Instructions

For the Crust:

  • Preheat oven to 350.
  • Beat softened butter, xylitol, and eggs until well mixed.
  • Add vanilla and coconut flour and stir well.
  • Press into bottom and up sides of a greased deep dish pie pan.
  • Bake for 10 minutes. (It will not be finished, but will bake for 20 more minutes later on.)

For the Pie Filling

  • In a large, wide skillet, combine 1 can coconut milk and 1/4 cup heavy cream.
  • Add 1 Tablespoon butter and 1/3 cup Gentle Sweet.
  • Stir well and bring to a boil.
  • Allow to simmer until mixture become gooey and sticky. (It should reduce by almost half.)
  • Remove from heat and let cool.

For the Caramel

  • In a saucepan, melt butter and xylitol (or Gentle Sweet) over medium high heat.
  • When sweetener has completely melted, continue to simmer for 1-2 minutes, stirring continuously to prevent scorching.
  • Add caramel flavoring, mineral salt and heavy whipping cream.
  • Continue to simmer for 1-2 more minutes, still stirring continuously.
  • Remove from heat.
  • The sauce should start to thicken a bit, and it will thicken more as it cools.

Assembling the Pie

  • As soon as the crust is removed from the oven, sprinkle 1 cup of the Lily's Chocolate Chips evenly across the bottom of the pie.
  • Spread 2 Cups of Unsweetened Coconut on top of the chocolate chips.
  • Pour Condensed Milk Mixture (coconut milk mixture) over the top.
  • Drizzle caramel sauce over the top.
  • Bake for 20-25 minutes, or until coconut begins to turn golden brown. (You may need to broil it for 1-2 minutes to brown the coconut.)
  • Remove from oven and let cool.
  • Melt remaining 1/2 cup Chocolate chips with 1 teaspoon coconut oil.
  • Mix well, and drizzle over the top of the cooled pie.
  • Place in refrigerator and chill for at least 4-6 hours before serving. (Overnight is best)