Samoas Cookie Pie Recipe

BySimon Carel
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Introduction

This Samoa Cookie Pie is a delightful treat that captures the flavors of the beloved Girl Scout cookie in a rich, gooey dessert. With layers of chocolate, caramel, coconut, and a buttery cookie base, it’s a crowd-pleaser perfect for sharing or savoring yourself.

A close-up view of a triangular slice of dessert bar on a white plate with a white marbled surface underneath. The bottom layer is a light golden crumbly crust. Above it is a thick dark chocolate layer, smooth and glossy. The top layer is a golden, sticky mixture with visible oatmeal or coconut flakes, giving a rough texture. Dark chocolate is drizzled unevenly across the top in broad, wavy lines. Some crumbs are scattered near the slice on the plate, and a silver fork is placed to the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup unsalted butter (1 stick, melted)
  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt (or to taste)
  • 3/4 cup semi-sweet chocolate chips (for sprinkling)
  • 1 1/2 cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
  • Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
  • 4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce may be substituted)
  • 3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

  1. Step 1: Preheat your oven to 350°F. Spray a 9-inch pie dish very well with cooking spray and set aside.
  2. Step 2: In a large microwave-safe bowl, melt the butter for about 1 minute on high power.
  3. Step 3: Let the melted butter cool slightly before adding the egg to prevent scrambling. Add the egg, brown sugar, and vanilla extract, then whisk until smooth.
  4. Step 4: Stir in the flour and salt until just combined; avoid overmixing.
  5. Step 5: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes until the edges firm up slightly and the center begins to set.
  6. Step 6: Remove the pie from the oven and evenly sprinkle 3/4 cup of semi-sweet chocolate chips over the crust.
  7. Step 7: Evenly sprinkle the shredded coconut on top of the chocolate chips.
  8. Step 8: Drizzle the sweetened condensed milk evenly over the coconut, eyeballing the amount.
  9. Step 9: Drizzle the salted caramel sauce evenly over the condensed milk layer.
  10. Step 10: Return the pie to the oven and bake for about 25 minutes, watching carefully in the last 10 minutes to prevent burning. Look for slight bubbling near the edges and a drier, set center.
  11. Step 11: While the pie cools on a wire rack, melt 3/4 cup semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 10-second increments, stirring until smooth.
  12. Step 12: Drizzle the melted chocolate evenly over the cooled pie in long vertical lines spaced about 1/2 inch apart using a spoon or a bag with a small cut corner.
  13. Step 13: Allow the pie to cool completely on the wire rack for at least 4 hours or overnight before slicing. This resting time helps the chocolate set and the pie firm up for clean slices.

Tips & Variations

  • Use salted caramel sauce to balance the sweetness; if unavailable, regular caramel sauce works fine but consider adding a pinch of salt.
  • For a nutty twist, sprinkle chopped toasted pecans or walnuts over the coconut layer before adding the condensed milk.
  • Ensure the melted butter is not too hot before adding the egg to prevent scrambling and maintain a smooth batter.
  • Watch the pie closely in the last minutes of baking to avoid burning the coconut and caramel topping; underbaking slightly is better than overbaking.

Storage

Store the Samoa Cookie Pie covered at room temperature or in the refrigerator for up to 3 days. Before serving, bring it to room temperature for the best flavor and texture. Leftovers can be gently reheated in a low oven (300°F) for a few minutes but avoid microwave reheating to prevent sogginess.

How to Serve

The image shows a close-up of a slice of Samoa cookie pie on a white plate sitting on a white marbled surface. The pie has three visible layers: a light golden, crumbly crust at the bottom; a thick, dark chocolate layer in the middle; and a top layer of caramelized coconut with a shiny, sticky texture. This top layer is decorated with thick, smooth, dark chocolate drizzles running across the slice. In the foreground, there is a shiny silver fork resting on the plate near the slice. The second part of the image shows the whole pie with the same three layers, focusing on the top caramel coconut layer with evenly spaced, wavy lines of thick dark chocolate drizzle. The pie is in a round dish that appears white with a clear edge, placed on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure all other ingredients are gluten-free as well.

Can I prepare this pie in advance?

Absolutely. This pie benefits from resting at least 4 hours or overnight to allow the layers to set and flavors to meld. Just drizzle the melted chocolate before serving for the freshest look.

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Samoas Cookie Pie Recipe

★★★★★

4.9 from 102 reviews
  • Author: Simon
  • Total Time: 4 hours 47 minutes (including cooling time)
  • Yield: 8 servings 1x
Print Recipe

Description

A decadent Samoas Cookie Pie combining the rich flavors of caramel, coconut, and chocolate in a luscious cookie pie form. This dessert starts with a buttery cookie crust, layered with melted chocolate chips, toasted coconut, sweetened condensed milk, and salted caramel sauce, then baked to gooey perfection and finished with a chocolate drizzle. Perfect for fans of the classic Samoa Girl Scout cookie who want a shareable twist.

Ingredients

Scale

Crust and Base

  • 1/2 cup unsalted butter (1 stick, melted)
  • 1 large egg
  • 1/2 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt (or to taste)

Toppings and Layers

  • 3/4 cup semi-sweet chocolate chips (for sprinkling)
  • 1 1/2 cups sweetened shredded coconut (loosely packed)
  • Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
  • 4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce may be substituted)
  • 3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Spray a 9-inch pie dish generously with cooking spray and set aside.
  2. Melt Butter: In a large microwave-safe bowl, melt the butter on high for about 1 minute.
  3. Mix Wet Ingredients: Allow butter to cool slightly so it doesn’t cook the egg. Add the egg, brown sugar, and vanilla extract to the melted butter and whisk until smooth and combined.
  4. Add Dry Ingredients: Stir in the all-purpose flour and salt until just blended. Be careful not to overmix to keep the texture tender.
  5. Form Base and Bake: Pour the batter into the prepared pie dish and smooth the surface with a spatula. Bake for 10–12 minutes until the edges start to firm and the center begins to set but is not fully baked.
  6. Add First Layers: Remove the pie from the oven. Evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
  7. Add Coconut: Evenly sprinkle the shredded coconut on top of the chocolate chips.
  8. Drizzle Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the coconut layer.
  9. Add Caramel Sauce: Drizzle the salted caramel sauce evenly over the pie.
  10. Final Bake: Return the pie to the oven and bake for about 25 minutes. Watch carefully during the last 10 minutes to prevent burning, as the coconut, caramel, and condensed milk can burn easily. The pie is done when bubbling appears near the edges and the center looks set but still moist.
  11. Cool and Prepare Chocolate Drizzle: Remove the pie from oven and cool on a wire rack. Melt 3/4 cup semi-sweet chocolate chips in a microwave-safe bowl heating in 10-second increments and stirring until smooth.
  12. Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted chocolate in long vertical lines spaced about 1/2 inch apart over the cooled pie. The pie does not need to be fully cooled before drizzling.
  13. Set and Serve: Allow the pie to cool completely on the wire rack for at least 4 hours or overnight to let the chocolate drizzle set and the filling firm up fully before slicing and serving.

Notes

  • Watch the pie closely during the final bake to prevent burning the caramel, coconut, and condensed milk layer.
  • Be careful adding the egg to melted butter to avoid scrambling; let butter cool briefly first.
  • The pie needs extensive cooling time (4+ hours) for the filling and drizzle to set properly; slicing too early will result in a messy texture.
  • You can substitute regular caramel sauce if salted caramel is not available, though salted adds a nice flavor contrast.
  • Use loosely packed coconut for best texture and coverage.
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Samoas Cookie Pie, caramel coconut pie, chocolate drizzle pie, Girl Scout cookie inspired dessert, caramel coconut chocolate pie

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