Samoas Cookie Pie Recipe

If you’re a fan of Samoas Girl Scout cookies, prepare to meet your new favorite dessert! This Samoas cookie pie is everything you love about those chewy, caramel-and-coconut-coated cookies but on a grander scale—perfect for sharing (or not!). Imagine a buttery, golden cookie crust topped with gooey caramel, toasty coconut, and a drizzle of rich chocolate. Each bite is a decadent blend of textures and flavors that’s a little chewy, a little crunchy, and a lot irresistible. Plus, it’s surprisingly easy to make, so you can bring that nostalgic Samoas flavor to your kitchen anytime.

I’ll never forget the first time I made this pie; it was for a family gathering, and the smell of caramel and coconut filled the kitchen in the most delightful way. I remember my cousin taking one bite and saying, “This is like a giant Girl Scout cookie in pie form!” Since then, it’s become my go-to dessert when I need something unique and crowd-pleasing. Trust me, if you love Samoas cookies, this pie will be a game-changer for you.

this RECIPE

A little background on Samoas 🍪

Samoas, also known as Caramel deLites, have been one of the best-selling Girl Scout cookies for decades. These cookies were first introduced in the 1970s and quickly gained a loyal following for their unique combination of flavors and textures—crispy cookie, chewy caramel, coconut, and chocolate. Over the years, they’ve inspired everything from ice creams to cakes, and now… this pie! This recipe captures that iconic Samoas taste but takes it to a new level with a warm, gooey center and a thicker crust. If you’re a fan of layered desserts with complex flavors, you’re going to love this.

Let’s talk ingredients: coconut, caramel, and chocolate bliss

• Butter: Melted butter forms the base of the crust, adding richness and moisture. Make sure to use unsalted butter, as we’re adding plenty of sweetness and don’t want it to be overpowering. If you’re out of unsalted, you can use salted butter, but just cut back on the added salt in the recipe.
• Brown sugar: Adds a deeper, more caramel-like sweetness that pairs beautifully with the caramel sauce and coconut. It also helps keep the cookie crust soft and chewy.
• Vanilla extract: Enhances all the flavors in the pie, making everything taste a little more homemade and comforting. Real vanilla extract is always best, but if you’re in a pinch, vanilla essence will work too.
• All-purpose flour: Forms the structure of the crust. You don’t need anything fancy here; just be careful not to overmix it with the wet ingredients, or your crust may turn out dense.
• Semi-sweet chocolate chips: These are used in two ways: first as a layer over the crust, and then melted for a drizzle on top. Semi-sweet works perfectly to balance the sweetness of the caramel and coconut, but if you prefer milk or dark chocolate, feel free to substitute.
• Sweetened shredded coconut: Brings that signature Samoas texture and flavor. Make sure to get the sweetened kind for the best results, but if you want to cut down on sugar, you can use unsweetened coconut—just know the flavor will be a bit less rich.
• Sweetened condensed milk: Adds gooey sweetness and helps bind everything together. It’s thick, creamy, and essential for achieving that chewy, caramelly texture in the filling.
• Salted caramel sauce: You can use store-bought or homemade; just make sure it’s a thick, high-quality caramel sauce. The saltiness adds depth and cuts through the sweetness of the pie. Regular caramel will work too, but the salted version really brings out the flavors of the coconut and chocolate.

Essential kitchen tools

Here are the basic tools you’ll need to make this Samoas cookie pie:

• Mixing bowl: You’ll need a large bowl to combine the crust ingredients. A microwave-safe one is ideal, so you can melt the butter right in it.
• Whisk: For combining the wet ingredients smoothly, a whisk works best. It helps incorporate air and gives the crust a nice texture.
• 9-inch pie dish: This recipe is sized for a 9-inch pie dish. If you only have a smaller dish, consider reducing the ingredients slightly or extending the baking time.
• Spatula: A rubber spatula is great for smoothing out the batter in the pie dish and helps with spreading the toppings evenly.
• Microwave-safe bowl: For melting the chocolate chips, a small microwave-safe bowl is convenient. Just be careful not to overheat the chocolate; it should be smooth and drizzle easily.

Step-by-step: making the perfect Samoas cookie pie

1. Preheat and prepare your pie dish

First, preheat your oven to 350°F (175°C). Spray a 9-inch pie dish generously with cooking spray so nothing sticks. Trust me, you don’t want to lose a single crumb of this pie!

2. Make the crust

In a large, microwave-safe bowl, melt your butter (about 1 minute on high should do it). Let it cool slightly so it doesn’t cook the egg, then add the egg, brown sugar, and vanilla extract. Whisk until smooth. Next, add the flour and salt, stirring until just combined. Be careful not to overmix, or your crust might turn out too dense.

3. Partially bake the crust

Pour the batter into your prepared pie dish, smoothing the top with a spatula. Bake for about 10-12 minutes—just until the edges start to firm up. The center will still be soft, but that’s okay. You’ll be putting it back in the oven soon.

4. Add the chocolate, coconut, condensed milk, and caramel

Take the pie dish out of the oven and sprinkle 3/4 cup of chocolate chips over the partially baked crust. Then, add an even layer of coconut. Drizzle the sweetened condensed milk over the top, followed by the salted caramel sauce. Don’t worry about getting these perfectly even; a little variation is part of the charm.

5. Bake again (and watch closely!)

Return the pie to the oven for another 25 minutes. Keep an eye on it in the last 10 minutes, as the coconut and condensed milk can burn easily. You’re looking for a bit of bubbling around the edges and a set, golden-brown center. It will firm up more as it cools, so don’t worry if it seems a bit jiggly.

6. Add the chocolate drizzle

While the pie cools, melt the remaining 3/4 cup of chocolate chips in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth. Drizzle the melted chocolate over the pie in long, even lines. You can use a spoon for this or pour the chocolate into a zip-top bag, snip the corner, and pipe it on.

7. Let it cool (really, this is important)

Allow the pie to cool for at least 4 hours before slicing. The chocolate drizzle needs time to set, and the pie’s filling needs to firm up. If you’re patient enough to wait overnight, the flavors will meld even more!

Variations to try

• Nutty twist: Sprinkle some toasted pecans or almonds on top of the coconut layer for extra crunch and flavor.
• Dairy-free: Use a dairy-free butter substitute, dairy-free chocolate chips, and coconut-based sweetened condensed milk for a lactose-free version.
• Extra caramel: If you’re a caramel lover, add an extra drizzle over the top after it cools.
• Dark chocolate lovers: Substitute semi-sweet chocolate chips with dark chocolate for a richer, slightly less sweet pie.

Serving ideas and presentation

For a beautiful presentation, slice the pie and serve each piece with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra toasted coconut on each slice adds a nice touch too. Place the slices on small dessert plates, and drizzle a bit of extra caramel sauce on the plate for a restaurant-style look.

Drink pairings

This pie pairs wonderfully with a hot cup of coffee, a creamy latte, or even a chai tea if you like a little spice. For something cold, try an iced caramel latte or a glass of milk (classic!). A warm mug of hot chocolate is also a cozy choice, especially in the colder months.

Storage and reheating tips

Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer it warm, pop a slice in the microwave for about 10 seconds to soften the chocolate and caramel. Just be careful not to overheat, as the chocolate drizzle can get messy!

Scaling the recipe

If you want to make a smaller pie, you can halve the recipe and use a smaller baking dish (like a 6-inch pie pan). For a larger crowd, consider doubling the ingredients and using a 9×13-inch baking pan to create bar-style slices.

Troubleshooting tips

• Too gooey? If your pie seems overly soft after cooling, you might have underbaked it. Just pop it back in the oven at a low temperature (about 300°F) for 5-10 minutes.
• Burning coconut? Keep a close watch during the second bake. If the coconut starts to brown too quickly, loosely tent the pie with foil.

Frequently asked questions

1. Can I use unsweetened coconut? Yes, but the pie will be a bit less sweet and rich. Sweetened coconut is recommended for the best flavor.
2. Can I make this ahead of time? Absolutely! This pie actually tastes better after sitting overnight, so it’s perfect for making a day in advance.
3. Can I freeze this pie? Yes, slice it into portions and freeze in an airtight container for up to a month. Let it thaw at room temperature before serving.
4. What’s the best way to cut this pie? Use a sharp knife and wipe it clean between cuts for neat slices. It helps if the pie is fully cooled.
5. Can I use caramel sauce without salt? Yes, regular caramel works fine, but the salted caramel adds a nice contrast to the sweetness.

Give this Samoas cookie pie a try—you’ll be amazed at how easy it is to capture that iconic flavor in a dessert that’s perfect for sharing. Enjoy, and happy baking!

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