This Samoas Cookie Pie combines all the rich, indulgent flavors of the iconic Samoas cookie into a gooey, chocolatey pie. With layers of caramel, coconut, and semi-sweet chocolate over a buttery cookie base, it’s a dessert that’s as irresistible as it is easy to make. Perfect for parties, holidays, or a cozy night in, this pie will impress everyone who tries it!
Why You’ll Love This Recipe
- Rich and Decadent: Combines the gooey goodness of caramel and condensed milk with a crunchy cookie crust.
- Nostalgic Flavors: Brings the essence of Samoas cookies into a shareable dessert.
- Easy to Make: Straightforward steps and simple ingredients make this recipe foolproof.
- Customizable: Adjust the sweetness or add your own twist to suit your taste.
- Perfect for Sharing: Makes a great centerpiece for dessert tables or potlucks.
Ingredients
For the Cookie Base:
- ½ cup unsalted butter, melted
- 1 large egg
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
For the Toppings:
- ¾ cup semi-sweet chocolate chips (for sprinkling)
- 1 ½ cups sweetened shredded coconut
- 10 ounces sweetened condensed milk (about two-thirds of a 14-ounce can)
- 4 to 5 ounces salted caramel sauce (regular caramel sauce may be substituted)
For the Chocolate Drizzle:
- ¾ cup semi-sweet chocolate chips, melted
Kitchen Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Microwave-safe bowl
- Whisk or spatula
- Wire rack
Step-by-Step Directions
Step 1: Preheat the Oven and Prepare the Pie Dish
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish generously with cooking spray and set aside.
Step 2: Make the Cookie Base
- In a large microwave-safe bowl, melt the butter (about 1 minute on high power).
- Allow the butter to cool slightly, then whisk in the egg, brown sugar, and vanilla extract until smooth.
- Add the flour and salt, stirring until just combined. Do not overmix.
- Spread the cookie batter evenly into the prepared pie dish, smoothing the top with a spatula.
Step 3: Partially Bake the Crust
Bake the crust for 10–12 minutes, or until the edges are slightly firm and the center has just begun to set. The pie is not fully baked yet, as it will return to the oven later.
Step 4: Add the Toppings
- Remove the pie from the oven and evenly sprinkle ¾ cup of semi-sweet chocolate chips over the crust.
- Sprinkle the shredded coconut evenly over the chocolate chips.
- Drizzle the sweetened condensed milk over the coconut layer, followed by the caramel sauce. Be sure to distribute both evenly.
Step 5: Bake the Pie
Return the pie to the oven and bake for an additional 25 minutes. Watch carefully during the last 10 minutes to prevent burning. The pie is done when the edges are slightly bubbling, and the center looks more set.
Step 6: Add the Chocolate Drizzle
- While the pie cools slightly on a wire rack, melt ¾ cup of semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth.
- Using a spoon or piping bag, drizzle the melted chocolate over the pie in long, parallel lines.
Step 7: Cool and Serve
Allow the pie to cool on the wire rack for at least 4 hours (or overnight) to let the filling firm up. Once set, slice and serve.
Serving and Storage Tips
- Serving: Serve slices as is, or pair with a scoop of vanilla ice cream or whipped cream.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations
- Nutty Addition: Sprinkle chopped pecans or almonds over the coconut layer for added crunch.
- Darker Chocolate: Use dark chocolate chips for a more intense, less sweet flavor.
- Extra Caramel: Double the caramel layer for an even gooier pie.
- Gluten-Free: Substitute a gluten-free all-purpose flour blend for the cookie base.
Helpful Notes
- Watch the pie closely during the second bake to avoid overbaking or burning the coconut and caramel layers.
- Use a warm, sharp knife to slice the pie for cleaner cuts.
- Let the pie cool completely before serving—rushing this step may result in a messy slice.
Tips from Well-Known Chefs
- Ina Garten: “Always use good-quality chocolate—it makes all the difference in a dessert like this.”
- Mary Berry: “Allow your pie plenty of cooling time to set properly; patience is key!”
- Ree Drummond: “Add a pinch of sea salt on top of the drizzle for a sweet-and-salty flavor boost.”
Frequently Asked Questions
1. Can I use a store-bought cookie crust?
Yes, though the homemade cookie crust adds a richer texture and flavor.
2. How do I prevent the coconut from burning?
Keep a close eye on the pie during the last 10 minutes of baking and tent with foil if the coconut starts to brown too quickly.
3. Can I make this pie ahead of time?
Absolutely! The pie tastes even better the next day. Prepare it the night before and store it covered at room temperature or in the refrigerator.
4. What’s the best way to drizzle the chocolate?
Use a spoon for a rustic look or a piping bag for more precise lines.
5. Can I substitute the caramel sauce?
Yes, regular caramel sauce works, but salted caramel enhances the overall flavor beautifully.
This Samoas Cookie Pie is an indulgent, crowd-pleasing dessert that captures the essence of the beloved Girl Scout cookie in every bite. Its gooey layers, buttery crust, and rich chocolate drizzle will make it the star of any dessert table!
