Name: Samoa Cookie Pie: A Delicious Twist on a Classic Favorite
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 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); ¾ cup semi-sweet chocolate chips (for sprinkling); 1 ½ 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); ¾ cup semi-sweet chocolate chips, melted (for drizzling)

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If you’re a fan of the iconic Girl Scout Samoas cookies, this Samoa Cookie Pie is going to be your new favorite dessert. With layers of rich caramel, chocolate, and coconut, this pie brings together all the best flavors of the beloved cookie in a decadent pie form. It’s easy to make and absolutely irresistible!

Samoa Cookie Pie: A Delicious Twist on a Classic Favorite

Why You’ll Love This Recipe

This Samoa Cookie Pie is the ultimate treat for anyone who loves the combination of coconut, caramel, and chocolate. It takes all the delicious elements of the famous Samoas cookies and turns them into a rich, gooey, and satisfying pie. The buttery crust, the sweetened condensed milk, the coconut, and the caramel sauce come together to create a dessert that’s truly a showstopper. Plus, it’s quick to prepare and perfect for any occasion—whether you’re serving it at a family gathering, a party, or simply indulging in a sweet craving.

Ingredients

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)
¾ cup semi-sweet chocolate chips (for sprinkling)
1 ½ cups sweetened shredded coconut, loosely packed
2/3 of a 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce can be substituted)
¾ cup semi-sweet chocolate chips (melted for drizzling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Spray a 9-inch pie dish generously with cooking spray and set aside.
In a large, microwave-safe bowl, melt the butter in the microwave for about 1 minute on high power.
Let the melted butter cool for a moment before adding the egg to avoid scrambling it. Add the egg, brown sugar, and vanilla extract. Whisk until smooth.
Add the flour and salt, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared pie dish and smooth the top with a spatula. Bake for 10 to 12 minutes, or until the edges firm up slightly, and the center starts to set.
Remove the pie dish from the oven. Sprinkle ¾ cup of chocolate chips evenly over the partially baked crust.
Evenly sprinkle the shredded coconut over the chocolate chips.
Drizzle the sweetened condensed milk evenly over the coconut layer, followed by the salted caramel sauce.
Return the pie to the oven and bake for another 25 minutes, or until the edges start to bubble slightly, and the center appears set. Be sure to keep an eye on it during the last 10 minutes of baking to prevent the coconut, caramel, and condensed milk from burning.
Allow the pie to cool in the dish on a wire rack while you prepare the chocolate drizzle.
To make the drizzle, melt ¾ cup of chocolate chips in a microwave-safe bowl in 1-minute intervals, stirring in between until smooth.
Once the pie has cooled sufficiently, drizzle the melted chocolate over the top of the pie in long vertical lines, spaced about ½-inch apart.
Let the pie cool completely for at least 4 hours (or overnight) to allow the chocolate drizzle to set and the pie to firm up before slicing and serving.

Servings and Timing

This recipe yields 1 (9-inch) pie, which can be sliced into approximately 8-10 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 8-10 slices

Variations

Use a Different Caramel Sauce: If you don’t have salted caramel, you can substitute with regular caramel sauce, or try making your own homemade caramel sauce for a more personalized touch.
Chocolate Chip Variety: For a richer chocolate experience, use a mix of semi-sweet and milk chocolate chips or add a bit of white chocolate.
Coconut Alternatives: If you’re not a fan of coconut, you can replace it with chopped nuts like pecans or walnuts for a different texture and flavor.
Vegan Version: Use dairy-free butter and coconut milk (or a vegan condensed milk substitute) for a dairy-free version of this pie.

Storage/Reheating

This Samoa Cookie Pie is best enjoyed fresh, but if you have leftovers, you can store it at room temperature for up to 5 days in an airtight container. For longer storage, wrap individual slices in plastic wrap and place them in a zip-top bag. The pie can be frozen for up to 6 months. When ready to eat, thaw at room temperature or heat gently in the microwave for a few seconds to warm it up.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day ahead of time. Just allow it to cool completely, cover it, and store it in the refrigerator until you’re ready to serve.

Can I use sweetened coconut instead of unsweetened?

Sweetened shredded coconut is what gives this pie its signature flavor, so be sure to use sweetened coconut for the best results.

Is there a way to make this pie without using condensed milk?

The condensed milk is a key ingredient for creating the gooey texture, but if you need an alternative, try using a mixture of heavy cream, sugar, and a little butter to create a homemade substitute.

How do I prevent the coconut from burning?

To avoid burning the coconut, watch the pie closely in the final 10 minutes of baking. If the edges of the coconut begin to brown too quickly, cover the edges of the pie with foil and continue baking.

Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust for convenience, but the homemade crust in the recipe adds extra flavor and texture to the pie.

How long should I wait before slicing the pie?

Allow the pie to cool for at least 4 hours, or overnight if possible. This will help the pie firm up and allow the chocolate drizzle to set before slicing.

Can I use a different type of chocolate for the drizzle?

Yes, you can use milk chocolate, dark chocolate, or even white chocolate for the drizzle to suit your taste preference.

How do I store the pie?

Store the pie in an airtight container at room temperature for up to 5 days. If you plan to keep it longer, freeze individual slices for up to 6 months.

Can I double the recipe for a larger crowd?

Yes, you can double the recipe and make two pies, or use a larger pie dish (such as a 10-inch dish). Adjust the baking time slightly to accommodate the larger size.

Can I use caramel topping instead of caramel sauce?

Yes, you can use caramel topping if you don’t have caramel sauce, but caramel sauce tends to have a richer, more intense flavor that complements the pie better.

Conclusion

This Samoa Cookie Pie is a show-stopping dessert that combines the best parts of the beloved Girl Scout cookie into one easy-to-make, irresistible pie. With its layers of gooey caramel, rich chocolate, and sweet coconut, it’s perfect for any occasion. Whether you’re baking for a special event or just treating yourself, this pie will satisfy all your dessert cravings.