Samoas Bomb (Chess) Pie
This is post #7 in a 3 week series of Girl Scout Cookie-inspired recipes!
Click here to view all of the recipes in this series.
There are very few desserts that honest-to-goodness make me lose my self-control these days. With all the sugar that has come out of this kitchen in the past 4 years, I’ve built up some pretty good resistance power (don’t worry, there are plenty of other indulgent foods that tempt me… like any kind of buttery, cheese-y, carbs to name a few).
I could probably list on one hand the number of sweets that I am truly powerless to:
1. Ice Cream
2. Box Mix Brownies (the hypocrisy… I know)
4. Little Debbie/Tastykakes chocolate covered snack cakes
5. Any sort of “bomb” pie a la mode.
So what’s a bomb pie?
I think there are lots of different definitions out there, some that are probably more correct than mine. But here on this blog, a “bomb pie” means any sort of pie that is made up of:
cookie/brownie/cake pieces + chess pie filling + a pie crust.
It’s really that simple. My inspiration for bomb pies came from an episode of a Food Network show that featured an eatery called Dangerously Delicious Pies (which I visited in Baltimore last year!). This place crumbles up Berger Cookies into a pie crust and pours a chess filling (imagine the gooey part of a pecan pie) over top. The cookies absorb the filling a bit, which makes everything bake into one big, gooey, glorious mass of pie!
It’s the same concept here: Samoas + chess pie filling + pie crust.
Fresh out of the oven with a huge scoop of vanilla bean on top and I’m weak in the knees in an instant. TOTALLY powerless. It’s ooey and gooey and filled with all of those delicious Samoa Cookie flavors.
How could anyone resist???
Products I used in the making…
- 2 packages Coconut Dreams or Samoas Cookies, broken into pieces
- 1 refrigerated pie crust
- 1/2 c. butter, melted
- 1/2 c. sugar
- 1 tbsp. cornmeal (or almond flour, or flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
- 3 eggs
- Preheat oven to 350ºF.
- Gently unroll refrigerated pie crust into a 9-inch pie dish.
- Fill the pie crust with the broken cookie pieces.
- Whisk together the butter, sugar, cornmeal, vinegar, and vanilla. Mix in the eggs (add them last so that the other ingredients bring down the temperature of the melted butter first-- no one wants scrambled eggs in their pie!) until smooth and creamy looking.
- Pour the mixture over the cookie pieces. Gently prod the pieces with a spatula to ensure that all of the cookie pieces have been coated in the chess filling mixture.
- Bake for 35-45 minutes (37 minutes usually does it for me). Everything should look firm around the edges and SLIGHTLY jiggly in the middle.
- Let cool before serving (otherwise you won't be able to make clean cuts-- but if you don't mind that, dig right in!). Cover in plastic wrap and store at room temperature for up to a week.
Don’t miss a bite!
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