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

Preheat and Prepare: Preheat oven to 350°F. Spray a 9-inch pie dish generously with cooking spray and set aside.
Melt Butter: In a large microwave-safe bowl, melt the butter on high for about 1 minute.
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.
Add Dry Ingredients: Stir in the all-purpose flour and salt until just blended. Be careful not to overmix to keep the texture tender.
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.
Add First Layers: Remove the pie from the oven. Evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
Add Coconut: Evenly sprinkle the shredded coconut on top of the chocolate chips.
Drizzle Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the coconut layer.
Add Caramel Sauce: Drizzle the salted caramel sauce evenly over the pie.
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.
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.
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.
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