If you have a soft spot for the iconic Girl Scout treat but want to enjoy it in a new, luscious way, this Samoas Cookie Pie Recipe is exactly what your dessert dreams are made of. Imagine all the best parts of Samoas cookies — rich caramel, toasty coconut, and a gooey chocolate finish — in a pie form that’s bursting with layers of flavor and texture. It’s a crowd-pleaser that looks beautiful on any dessert table yet feels wonderfully homemade and comforting. Trust me, once you try this Samoas Cookie Pie Recipe, you’ll find yourself reaching for it again and again whenever you want to impress with something special but totally doable.
Ingredients You’ll Need
Gathering these simple, yet essential ingredients is the first step toward a perfect Samoas Cookie Pie Recipe. Each one plays a starring role, crafting that delicate balance of buttery crust, chewy coconut, rich caramel, and melty chocolate that makes this dessert unforgettable.
- Unsalted butter, 1/2 cup (melted): Provides richness and helps create the tender base crust.
- Large egg, 1: Binds the crust ingredients together for the perfect texture.
- Light brown sugar, 1/2 cup: Adds a subtle molasses flavor and moistness to the crust layer.
- Vanilla extract, 1 teaspoon: Enhances all the flavors with its warm aroma.
- All-purpose flour, 1 1/4 cups: Forms the sturdy yet tender crust foundation.
- Salt, 1/4 teaspoon: Balances sweetness and deepens flavor complexity.
- Semi-sweet chocolate chips, 3/4 cup: Melts into pockets of chocolatey goodness throughout the pie.
- Sweetened shredded coconut, 1 1/2 cups: Brings that signature toasty, chewy texture reminiscent of the classic Samoas cookie.
- Sweetened condensed milk, 10 ounces: Provides luscious sweetness and a smooth finish drizzled over the coconut and chocolate.
- Salted caramel sauce, 4 to 5 ounces: Adds gooey richness and a perfect salty balance to the sweetness.
- Additional melted chocolate for drizzling: The final flourish that makes this pie irresistibly decadent.
How to Make Samoas Cookie Pie Recipe
Step 1: Prep and Make the Crust
Start by preheating your oven to 350°F and greasing a 9-inch pie dish. This will ensure your Samoas Cookie Pie Recipe layers don’t stick and come out beautifully. Next, melt the butter in the microwave and let it cool slightly, so it doesn’t cook the egg when you mix them.
Step 2: Mix Wet Ingredients
In a bowl, whisk together the melted butter, egg, light brown sugar, and vanilla extract until everything is fully blended and smooth. This mixture will give your crust a lovely caramelized sweetness and moist texture that’s key to this pie’s base.
Step 3: Incorporate the Dry Ingredients
Gradually mix in the all-purpose flour and salt until just combined. Be careful not to overmix here, as that can make the crust tough instead of tender and crumbly — perfect for layering the delicious toppings later.
Step 4: Bake the Crust
Spread the batter evenly into the prepared pie dish, smoothing it out to the edges. Bake for about 10 to 12 minutes until the edges look firm and just set. This pre-baking is important because it helps the crust hold all the gooey toppings without getting soggy.
Step 5: Add Chocolate and Coconut Layers
After removing the crust from the oven, sprinkle the semi-sweet chocolate chips evenly across the surface. Then, generously cover the chocolate with shredded coconut, adding that signature texture that makes this Samoas Cookie Pie Recipe so special.
Step 6: Drizzle Sweetened Condensed Milk and Caramel Sauce
Now, drizzle sweetened condensed milk and salted caramel sauce evenly over the coconut and chocolate layers. This combination creates that wonderfully rich, sticky texture you crave when you think of classic Samoas cookies.
Step 7: Final Bake
Return the pie to the oven and bake for about 25 minutes. You’re aiming for the pie to look bubbly and set in the center — the sign that all those flavors have melded together into a gooey, dreamy dessert.
Step 8: Cool and Decorate
Once baked, let your Samoas Cookie Pie Recipe cool completely. Then, melt some extra chocolate and drizzle it over the top in pretty swirls or zigzags; it’s the perfect finishing touch to make this pie shine at any gathering.
How to Serve Samoas Cookie Pie Recipe
Garnishes
To elevate your presentation, consider sprinkling a few toasted coconut flakes or crushed toasted pecans on top just after drizzling the melted chocolate. Fresh berries on the side can add a bright, tangy contrast that complements the sweet caramel and chocolate layers beautifully.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Both help balance the indulgent richness of the Samoas Cookie Pie Recipe and add an extra touch of creaminess that guests will adore.
Creative Ways to Present
For a fun twist, serve individual mini pies or tartlets using the same recipe in small ramekins. Alternatively, offer irregular slices with chocolate-dipped edges or drizzle extra caramel on the serving plates for a restaurant-quality touch that’s bound to wow.
Make Ahead and Storage
Storing Leftovers
You can store leftover Samoas Cookie Pie Recipe in an airtight container at room temperature for up to two days. If it’s warm or humid, keeping it in the fridge is best to maintain the pie’s structure and freshness.
Freezing
To freeze, wrap the cooled pie tightly with plastic wrap and then foil, and place it in the freezer for up to one month. When ready, thaw in the refrigerator overnight to preserve the decadent texture and flavor.
Reheating
If you want to enjoy the pie warm, gently reheat slices in the microwave for 15 to 20 seconds or warm the whole pie in a 300°F oven for about 10 minutes. This warms the gooey layers without drying out the crust or melting the toppings too much.
FAQs
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can! Just be aware that unsweetened shredded coconut will make your pie less sweet, so you might want to add a bit of extra caramel or sweetened condensed milk to balance the flavors.
Is there a way to make this pie gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free all-purpose baking mix. Just ensure it contains xanthan gum or another binder for the best texture in the crust.
Can I make this Samoas Cookie Pie Recipe dairy-free?
For a dairy-free version, swap out the butter for a plant-based margarine and use dairy-free chocolate chips. Make sure to select caramel sauce made without dairy or prepare a homemade vegan caramel.
What type of caramel sauce works best?
Salted caramel sauce adds that perfect sweet and salty contrast that echoes the original Samoas cookie flavor. You can use store-bought or homemade sauce, just aim for one with a rich, creamy consistency.
How can I make sure the crust doesn’t get soggy?
Pre-baking the crust for 10 to 12 minutes creates a firm base that resists sogginess. Also, don’t overload the toppings to avoid excess moisture seeping into the crust during the second bake.
Final Thoughts
This Samoas Cookie Pie Recipe is a delightful way to bring nostalgia and decadence together in one luscious dessert. With its perfectly balanced layers of buttery crust, toasty coconut, rich caramel, and melty chocolate, it’s sure to become a new favorite for sharing with family and friends. Once you give it a try, you’ll wonder how you ever lived without this sweet indulgence in your life. So, gather those ingredients and bake your heart out — happiness is just one slice away!
Print
Samoas Cookie Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Samoas Cookie Pie is a decadent dessert inspired by the beloved Samoas cookies, featuring a buttery cookie crust topped with luscious layers of chocolate chips, shredded coconut, sweetened condensed milk, and salted caramel sauce. Finished with a drizzle of melted chocolate, this pie combines sweet, rich, and toasty flavors perfect for any special occasion or indulgent treat.
Ingredients
Pie Crust
- 1/2 cup unsalted butter (melted)
- 1 large egg
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Toppings
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 cups sweetened shredded coconut
- 10 ounces sweetened condensed milk
- 4 to 5 ounces salted caramel sauce
- Additional melted chocolate for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish thoroughly to prevent sticking.
- Melt Butter: In a microwave-safe bowl, melt the butter and let it cool slightly to avoid cooking the egg in the next step.
- Mix Wet Ingredients: Combine the melted butter with the egg, light brown sugar, and vanilla extract; whisk until the mixture is smooth and well incorporated.
- Add Dry Ingredients: Gently mix in the all-purpose flour and salt, stirring just until the batter comes together without overmixing to maintain tenderness.
- Form the Crust: Spread the batter evenly across the greased pie dish, smoothing the top, then bake for approximately 10-12 minutes until the edges become firm and set.
- Add Toppings: Remove the pie crust from the oven and sprinkle the semi-sweet chocolate chips evenly over it, then add the shredded coconut evenly on top of the chocolate chips.
- Drizzle Sauces: Evenly drizzle the sweetened condensed milk and salted caramel sauce over the chocolate chips and coconut layer.
- Bake Again: Return the pie to the oven and bake for about 25 minutes until the topping mixture is bubbly and set in the center.
- Cool and Garnish: Let the pie cool completely before drizzling melted chocolate over the top as a finishing touch to enhance flavor and presentation.
Notes
- Allow the melted butter to cool slightly before mixing with the egg to prevent scrambling.
- Do not overmix the batter to keep the crust tender.
- The pie must cool completely before adding the final chocolate drizzle to avoid melting.
- Use salted caramel sauce to balance the sweetness of the condensed milk and chocolate.
- Store leftover pie in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
