If you have a sweet tooth and a serious love for nostalgic Girl Scout cookies, you are going to adore this Samoas Cookie Pie Recipe. Imagine the rich, buttery cookie base layered with sweetened condensed milk, gooey caramel, toasted coconut, and scattered chocolate chips, all drizzled with a silky chocolate topping. Each bite is an irresistible harmony of textures and flavors that capture the essence of Samoas cookies but in a luscious pie form. It’s a guaranteed crowd-pleaser that’s surprisingly simple to make and endlessly satisfying.
Ingredients You’ll Need
Every ingredient in this Samoas Cookie Pie Recipe plays a vital role, bringing together a balance of buttery richness, sweet caramel, chewy coconut, and smooth chocolate. The simplicity of the ingredients makes this pie approachable but all the elements combine to create that signature Samoas taste and texture.
- Unsalted butter (1/2 cup, melted): Provides a rich, creamy base for the crust and adds that essential buttery flavor you crave.
- Large egg (1): Acts as a binder, helping everything hold together beautifully while adding richness.
- Light brown sugar (1/2 cup, packed): Adds a mellow sweetness with a hint of molasses that complements the caramel.
- Vanilla extract (1 teaspoon): Boosts the overall flavor with warm, aromatic notes that tie everything together.
- All-purpose flour (1 1/4 cups): The backbone of the crust, providing structure without toughening it.
- Salt (1/4 teaspoon, or to taste): Balances the sweetness and enhances all other flavors.
- Semi-sweet chocolate chips (3/4 cup, plus additional for drizzling): Offers rich bursts of chocolate throughout and a decadent topping finish.
- Sweetened shredded coconut (1 1/2 cups, loosely packed): Toasted to perfection, it brings chewy texture and tropical flair.
- Sweetened condensed milk (about 10 ounces): Adds creamy sweetness and helps bind the luscious toppings.
- Salted caramel sauce (4 to 5 ounces): The star ingredient delivering that irresistibly gooey caramel punch that defines this pie.
How to Make Samoas Cookie Pie Recipe
Step 1: Prepare Your Oven and Pie Dish
Start by preheating your oven to 350 degrees Fahrenheit and generously spray a 9-inch pie dish with cooking spray. Proper greasing ensures your pie doesn’t stick and bakes evenly, creating a perfect base for all your delicious layers.
Step 2: Melt the Butter
In a microwave-safe bowl, melt the butter for about one minute on high. This step releases the rich buttery flavor essential for the pie crust and helps blend the wet ingredients smoothly.
Step 3: Mix Wet Ingredients
Give the melted butter a brief cool-down to avoid scrambling the egg, then whisk in the egg, brown sugar, and vanilla extract until the mixture is smooth and glossy. This silky mix becomes the sweet foundation of your crust.
Step 4: Add Dry Ingredients
Gently stir in the flour and salt until just combined. Be careful not to overmix here; a tender crust is key, so stop once you can no longer see dry flour.
Step 5: Bake the Crust Partially
Pour the batter into your prepared pie dish, smoothing the top with a spatula. Bake it for 10 to 12 minutes, just until the edges start to firm and the center begins to set. This partial bake holds everything together but leaves room for the toppings.
Step 6: Add Chocolate Chips and Coconut
Remove the crust from the oven and sprinkle the 3/4 cup of chocolate chips evenly over the surface. Then, add the shredded coconut, spreading it out so every slice will get a bit of that toasty deliciousness.
Step 7: Drizzle Sweetened Condensed Milk and Caramel
Eyeball and evenly drizzle roughly two-thirds of the sweetened condensed milk over the coconut layer, followed by your salted caramel sauce. These luscious layers are what make this pie sing with authentic Samoas flavor.
Step 8: Final Bake
Return the pie to the oven to bake for another 25 minutes or so. Keep a close watch during the last 10 minutes to prevent burning. The pie should be bubbling slightly around the edges and looking set in the center. Remember, it will firm up more as it cools, so it’s better to underbake than overbake.
Step 9: Melt Chocolate Chips for Drizzle
While the pie cools, melt the remaining 3/4 cup of chocolate chips in a microwave-safe bowl. Heat in 10-second bursts, stirring between each, until smooth and shiny for the perfect drizzle.
Step 10: Add the Chocolate Drizzle and Cool
Use a spoon or piping tool to drizzle the melted chocolate in long, parallel lines spaced about half an inch apart across the top of the pie. Let the pie cool on a wire rack for at least four hours or overnight to allow the chocolate to set and the filling to firm up, making slicing a breeze.
How to Serve Samoas Cookie Pie Recipe
Garnishes
Sprinkle a bit of toasted coconut or shave some extra chocolate on top just before serving for an added touch of elegance and texture. A light dusting of powdered sugar can also brighten the appearance without overpowering the complex flavors.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its rich, sweet profile. Fresh berries or a drizzle of raspberry sauce can add an acidic pop and fresh contrast that complements the caramel and chocolate beautifully.
Creative Ways to Present
Try serving the pie in individual ramekins for personal portions, or transform it into mini tartlets for a party-perfect treat. You can also layer it into a trifle glass alternating with whipped cream and toasted coconut for a stunning Samoas dessert parfait.
Make Ahead and Storage
Storing Leftovers
Store any leftover Samoas Cookie Pie in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator wrapped tightly—it stays delicious for about four days, though it may firm up even more.
Freezing
You can freeze this pie after it has fully cooled. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It’s best consumed within one month for peak flavor and texture. Thaw overnight in the fridge before serving.
Reheating
If you prefer your Samoas Cookie Pie warm, gently reheat individual slices in the microwave for 15 to 20 seconds. Avoid overheating to prevent melting the chocolate drizzle or drying out the crumbly crust.
FAQs
Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works perfectly in this recipe if you want to save time or avoid the fuss of making caramel from scratch. Just make sure to use salted caramel to capture the signature flavor balance.
Is shredded coconut necessary?
Yes, shredded coconut is key to recreating the authentic Samoas experience in this pie, as it adds the chewy, toasted texture that contrasts so well with the sweet caramel and chocolate layers.
Can I make this pie gluten-free?
You can substitute the all-purpose flour for a gluten-free baking blend, but be sure to choose one that measures cup-for-cup the same. The texture might be slightly different, but the flavor will still shine through.
What’s the best way to get clean slices?
To get neat slices, chill the pie for at least four hours to set properly and use a sharp knife. Running the knife under hot water and drying it before each cut can also help achieve clean edges without smudging the chocolate drizzle.
Can I double the recipe for a larger gathering?
Definitely! Simply double the ingredients and bake in a larger pie dish or two standard 9-inch dishes. Just keep an eye on the baking time as it may vary slightly with the increased thickness or dish size.
Final Thoughts
There’s something endlessly comforting and nostalgic about this Samoas Cookie Pie Recipe, and once you try it, it’s sure to become a beloved classic in your recipe collection. Easy enough for an everyday treat but stunning enough for special occasions, it celebrates all the flavors we adore in a Samoas cookie but elevates them in an irresistible pie form. Don’t wait—grab your ingredients and start baking this showstopper today. Your friends and family will thank you!
Print
Samoas Cookie Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes plus 4 hours cooling
- Yield: 1 9-inch pie (8-10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Samoas Cookie Pie is a decadent dessert inspired by the beloved Girl Scout cookie. It features a buttery cookie crust base topped with semi-sweet chocolate chips, shredded sweetened coconut, drizzles of sweetened condensed milk and salted caramel sauce, then baked until perfectly bubbly and set. Finally, it’s finished with a luscious melted chocolate drizzle. This pie captures all the rich flavors and textures of Samoas cookies in a shareable pie format, perfect for special occasions or holiday gatherings.
Ingredients
Pie 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
- 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
- Preheat and Prepare Pie Dish: Preheat the oven to 350°F (175°C). Spray a 9-inch pie dish very well with cooking spray and set aside.
- Melt Butter: In a large, microwave-safe bowl, melt the unsalted butter by microwaving for about 1 minute on high power.
- Combine Wet Ingredients: Let the melted butter cool slightly so it doesn’t cook the egg. Add the large egg, light brown sugar, and vanilla extract to the melted butter, then whisk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the all-purpose flour and salt gently until just combined. Avoid overmixing the batter to keep the crust tender.
- Form Pie Crust and Initial Bake: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for about 10 to 12 minutes until the edges begin to firm up and the center starts to set but is not fully baked.
- Add Chocolate Chips: Remove the pie from the oven and evenly sprinkle 3/4 cup semi-sweet chocolate chips over the crust.
- Add Coconut: Evenly sprinkle 1 1/2 cups sweetened shredded coconut over the chocolate chips.
- Drizzle Sweetened Condensed Milk: Drizzle about two-thirds of the 14-ounce can (approximately 10 ounces) of sweetened condensed milk evenly across the coconut layer.
- Drizzle Caramel Sauce: Evenly drizzle 4 to 5 ounces of salted caramel sauce over the pie layers.
- Final Bake: Return the pie to the oven and bake for an additional 25 minutes. Watch carefully in the last 10 minutes to avoid burning the coconut, caramel, or condensed milk. The pie should bubble slightly around the edges and look set in the center.
- Melt Chocolate for Drizzling: While the pie cools on a wire rack, melt 3/4 cup semi-sweet chocolate chips in a small microwave-safe bowl by heating in 10-second increments, stirring until smooth.
- Drizzle Melted Chocolate: Use a spoon, pastry bag, or ziptop bag with a corner cut to drizzle the melted chocolate in long vertical lines spaced about half an inch apart over the pie surface. This step can be done before the pie is fully cooled.
- Cool and Set: Allow the pie to cool on a wire rack for at least 4 hours or overnight to let the chocolate drizzle set and the pie interior firm up before slicing and serving.
Notes
- Be cautious when adding the egg to the melted butter to avoid scrambling it by letting the butter cool slightly first.
- Do not overmix the crust batter to keep a tender texture.
- Watch the pie closely during the final bake to prevent burning the coconut, condensed milk, and caramel sauce.
- Allowing the pie to cool fully before slicing is critical to prevent a gooey mess.
- You can substitute regular caramel sauce if you don’t have salted caramel sauce, but salted caramel adds a richer flavor contrast.
- The melted chocolate drizzle enhances both flavor and presentation but is optional if preferred.
