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caramel delites mini pies

Caramel Delight Mini Pies

The same great taste as the Girl Scout's Caramel deLites cookies, but in pie form. These mini pies are sure to quench your caramel coconut cookie cravings in no time!
Course Dessert
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 4 hours 45 minutes
Servings 4 mini pies


  • 1/2 cup unsalted butter melted
  • 1 egg
  • 1/2 cup brown sugar packed
  • 1 tsp vanilla extract
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1 3/4 chocolate chips
  • 1 cup shredded coconut loose
  • 14 ounce can of sweetened condensed milk you won't use all of it
  • 4 ounces caramel sauce


  1. Preheat your oven to 350F and liberally spray your mini pie pans with cooking spray. I used four mini springform pans that measure 4 by 1 3/4-inch.
  2. In a large bowl, whisk together cooled melted butter, egg, brown sugar, and vanilla until smooth. Add in flour, salt, and mix until just combined.
  3. Evenly distribute the batter between the 4 mini pans, smoothing the tops with a spatula. Bake for about 12 minutes or until the edges are firm.
  4. Remove from the oven and evenly sprinkle 1 cup of chocolate chips between the 4 mini pans. Do the same for the coconut, condensed milk, and caramel. You won't use all of the condensed milk, just use enough to coat each pie.
  5. Return pies to the oven and bake for an additional 25-30 minutes or until the center has dried out and the coconut is nicely golden.
  6. Cool on a wire rack. Meanwhile, melt the 3/4 chocolate chips and use a piping bag or ziplock bag with a cut corner to drizzle on chocolate stripes.
  7. Let pies cool for at least several hours before serving. I stored mine in the fridge overnight to make sure everything set nicely before cutting. Enjoy!

Recipe Notes

Adapted from Averie Cooks