Samoas Cookie Pie

If you loved Samoas Girl Scout cookies growing up, then you’re going to fall in love with this Samoas Cookie Pie. It’s everything you adore about the cookies—caramel, chocolate, and toasted coconut—but in a rich, indulgent pie that’s perfect for sharing (or not!). Creamy caramel, sweetened condensed milk, shredded coconut, and chocolate come together in a buttery cookie crust for a dessert that’s truly irresistible.

This pie is perfect for dessert tables, holidays, or any time you’re craving a sweet, chocolatey, and coconut-packed treat. Plus, it’s easy enough to make in under an hour of prep time, with a total bake time of 45 minutes.

Why You’ll Love This Recipe

• Cookie-inspired: Brings the classic Samoas flavor into a pie form.
• Layered decadence: Chocolate, caramel, and coconut in every bite.
• Easy to make: Minimal ingredients with step-by-step instructions.
• Make-ahead friendly: Can be stored at room temperature or frozen for later.
• Crowd-pleaser: Perfect for parties, holidays, or a sweet indulgence anytime.

Ingredients

This recipe makes 1 9-inch pie and serves multiple people depending on slice size.

Pie Crust

• ½ cup unsalted butter (1 stick), melted
• 1 large egg
• ½ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt, or to taste

Filling & Toppings

• ¾ cup semi-sweet chocolate chips (for sprinkling)
• 1 ½ cups sweetened shredded coconut
• Two-thirds of a 14-ounce can sweetened condensed milk (about 10 ounces)
• 4–5 ounces salted caramel sauce (homemade or store-bought)
• ¾ cup semi-sweet chocolate chips, melted for drizzling

Step-by-Step Instructions

Step 1: Prepare Oven and Pie Dish

1. Preheat oven to 350°F (175°C).
2. Spray a 9-inch pie dish generously with cooking spray. Set aside.

Step 2: Make the Cookie Pie Crust

1. Melt ½ cup butter in a microwave-safe bowl, about 1 minute on high. Allow to cool slightly before adding egg.
2. Add 1 egg, ½ cup brown sugar, and 1 tsp vanilla extract. Whisk until smooth.
3. Stir in 1 ¼ cups flour and ¼ tsp salt until just combined; don’t overmix.
4. Spread batter evenly into prepared pie dish. Bake 10–12 minutes until edges start to firm and center begins to set slightly.

Step 3: Layer the Toppings

1. Remove pie from oven. Sprinkle ¾ cup chocolate chips evenly over the crust.
2. Spread 1 ½ cups sweetened shredded coconut evenly on top.
3. Drizzle sweetened condensed milk evenly over the coconut.
4. Drizzle caramel sauce evenly over the pie.

Tip: Eyeball the condensed milk and caramel for even coverage.

Step 4: Bake the Pie

1. Return pie to oven and bake about 25 minutes, watching closely in the last 10 minutes to avoid burning. The pie is done when edges bubble slightly and the center looks set.
2. Remove from oven and let cool on a wire rack.

Step 5: Add the Chocolate Drizzle

1. Melt ¾ cup chocolate chips in the microwave in 10-second intervals, stirring until smooth.
2. Drizzle over pie in long vertical lines. You can use a spoon, pastry bag, or zip-top bag with a corner cut off.

Step 6: Cool and Serve

1. Allow the pie to cool at least 4 hours or overnight. This ensures the chocolate drizzle sets and the filling firms up.
2. Slice carefully and serve.

Storage

• Room temperature: Up to 5 days in an airtight container.
• Freezer: Up to 6 months. Slice into wedges, wrap individually in plastic wrap, and store in a large zip-top bag.

Notes & Tips

• Underbake slightly: Better to underbake than risk burning the coconut or caramel. The pie firms as it cools.
• Chocolate drizzle: Can be adjusted for more or less chocolate.
• Serving: Pairs perfectly with a scoop of vanilla ice cream for extra indulgence.

Nutrition (Approximate per Slice)

Nutrient	Amount
Calories	682 kcal
Carbohydrates	95 g
Protein	10 g
Fat	32 g
Saturated Fat	21 g
Polyunsaturated Fat	10 g
Cholesterol	76 mg
Sodium	232 mg
Fiber	4 g
Sugar	74 g

Why This Samoa Pie Works

This Samoas Cookie Pie perfectly replicates the flavors of the iconic Girl Scout cookies, with layers of chocolate, gooey caramel, and toasted coconut. The buttery cookie crust supports the rich toppings, creating a pie that’s both indulgent and visually impressive. It’s perfect for holiday tables, birthdays, or as a weekend treat for cookie lovers.

The best part? It’s easy to slice and serve once fully cooled, making it a stress-free dessert that tastes like it came from a bakery—but better, because you made it yourself.

Ingredient Spotlight

Unsalted Butter

Unsalted butter is key to controlling the sweetness and flavor of this cookie pie. Using melted butter ensures a smooth, rich crust and helps bind the cookie layer. Room temperature butter for the filling helps it mix evenly, creating a creamy, lump-free texture.

Sweetened Condensed Milk

This ingredient provides the gooey, rich caramel-like texture that mimics the iconic Samoas cookie taste. Two-thirds of a 14-ounce can is perfect for drizzling, giving that chewy, sweet layer without overpowering the other flavors.

Shredded Coconut

Using sweetened shredded coconut adds both texture and the signature Samoas flavor. Lightly packing it into a measuring cup ensures you get the right volume without overloading the pie with coconut, which can sometimes dry out the layers. Toasting is optional, but it enhances flavor and aroma.

Pro Cooking Tips

1. Prevent overbaking: Watch the pie in the last 10 minutes closely. Coconut, caramel, and condensed milk can burn easily. Slightly underbake if unsure.
2. Even chocolate drizzle: Use a small zip-top bag or a piping bag for clean lines. Drizzle while the pie is still slightly warm, but not too hot.
3. Cooling is critical: Letting the pie cool completely before slicing prevents a messy serving. Overnight chilling is ideal.
4. Custom caramel: Homemade salted caramel elevates the pie, but store-bought caramel works fine. Adjust saltiness to taste.

Flavor Profile & Pairings

• Taste: Sweet, buttery, and slightly salty with a rich caramel layer, chocolaty undertones, and toasted coconut aroma.
• Texture: Soft cookie crust, gooey caramel, tender coconut, and chocolate crunch from the drizzle.
• Serving suggestions: Perfect as a standalone dessert. Pair with a scoop of vanilla or caramel ice cream for added indulgence.

Variations

1. Nutty Samoa Pie: Add chopped pecans or macadamia nuts to the caramel layer for extra crunch.
2. Chocolate Lover’s Twist: Mix mini chocolate chips into the cookie crust or sprinkle on top with the coconut layer.
3. Vegan Version: Substitute coconut oil for butter, use vegan condensed milk, and dairy-free chocolate chips.
4. Mini Pies: Make in muffin tins for bite-sized Samoa pies, perfect for parties or gifting.

Make-Ahead & Storage Tips

• Make-ahead: You can assemble the pie and store it unbaked in the fridge for up to 24 hours before baking.
• Refrigeration: Store fully cooled pie in an airtight container at room temperature for up to 5 days.
• Freezing: Slice into wedges, wrap individually, and freeze up to 6 months. Thaw at room temperature for 1–2 hours before serving.
• Chocolate drizzle: Wait until fully set before stacking or storing multiple pies.

Cooking Timeline (At a Glance)

Step	Time
Prep crust & toppings	10–15 min
Bake crust	10–12 min
Layer & bake pie	25 min
Cool on rack	1–2 hours
Chill in fridge	4 hours – overnight
Total	45 min active + chilling

FAQs

Q1: Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar works fine and will produce a slightly lighter caramel flavor.

Q2: Can I toast the coconut before adding it?
Absolutely! Toasting coconut enhances the aroma and adds extra depth, but watch carefully to avoid burning.

Q3: Can I use sweetened condensed milk substitutes?
Yes, you can use evaporated milk mixed with sugar, but the texture may be slightly different.

Q4: How do I prevent the caramel from running off the pie?
Let the pie cool slightly before drizzling chocolate or adding extra caramel layers. Cold chocolate sets faster, reducing run-off.

Q5: Can I make this pie gluten-free?
Yes, use gluten-free flour in the crust and ensure chocolate chips are gluten-free. The rest of the ingredients are naturally gluten-free.

Why This Samoa Cookie Pie Stands Out

Unlike ordinary pies, this recipe layers flavor and texture meticulously. The buttery cookie crust supports the gooey caramel, sweetened condensed milk, and coconut mixture. The chocolate drizzle finishes it off with a visually appealing look and extra richness. Every bite captures the essence of the original Samoas cookie while offering a decadent, shareable dessert experience.

It’s also versatile—perfect for holiday dessert tables, birthdays, or just a weekend indulgence. Whether you serve it warm with ice cream or cold as a pie slice, it’s guaranteed to impress family and friends.

Serving Suggestions

• Slice carefully with a thin, sharp knife. Wipe blade clean between cuts for neat pieces.
• Serve with a scoop of vanilla, caramel, or coconut ice cream.
• Garnish with extra shredded coconut, chocolate shavings, or a drizzle of caramel for presentation.
• Perfect for potlucks, holiday parties, or giftable treats when cut into wedges and wrapped individually.

Expanded Conclusion

This Samoas Cookie Pie is a nostalgic yet indulgent dessert that transforms a beloved cookie into a luxurious pie. With layers of chocolate, coconut, and caramel on a rich cookie crust, it’s a show-stopper for any occasion. The recipe is straightforward, uses accessible ingredients, and rewards you with a dessert that’s both visually impressive and irresistibly delicious.

Try this pie for your next holiday gathering, birthday, or cozy night in. Share with friends or savor it slice by slice. It’s guaranteed to delight everyone who tastes it and may even become your new go-to for special occasions.

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