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

A deep dish pie with all the flavors of a favorite Girl Scout Cookie! A coconut cookie crust with layers of chocolate and coconut, topped with homemade caramel and more chocolate! This pie is low carb, sugar free, and a THM-S fuel.

subheading: For the Crust:

½ Cup Butter, Softened

½ Cup Xylitol (or the equivalent of your favorite on-plan sweetner)

3 Eggs

1 Teaspoon Vanilla Extract

¾ Cup Coconut Flour

subheading: For the Caramel:

4 Tablespoons Unsalted Butter

6 Tablespoons Xylitol (or 5 Tablespoons Gentle Sweet)

½ Teaspoon Caramel Extract

¼ Teaspoon Mineral Salt

1 Tablespoon Heavy Whipping Cream

subheading: For the Pie Filling:

1 Can Coconut Milk

¼ Cup Heavy Cream

1 Tablespoon Butter

⅓ Cup Gentle Sweet (or your favorite powdered sweetener)

2 Cups Unsweetened Coconut Flakes (I used the large flakes, but I think the shredded style would work as well.)

1 ½ Cups Lily's Stevia-Sweetened Dark Chocolate Chips

1 Teaspoon Coconut Oil

Directions at mymontanakitchen.com

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