Description

Samoas Cookie Pie is a gooey, chewy twist on the beloved Girl Scout cookie. Layers of buttery crust, toasted coconut, creamy caramel, and rich chocolate come together in one decadent dessert that’s easy to bake and perfect for sharing.

Ingredients

For the Crust:

½ cup (1 stick) unsalted butter, melted
1 large egg
½ cup light brown sugar, packed
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon salt

For the Toppings:

¾ cup semi-sweet chocolate chips (for crust layer)
1½ cups sweetened shredded coconut, loosely measured
10 oz sweetened condensed milk (about two-thirds of a 14 oz can)
4–5 oz salted caramel sauce (homemade or store-bought)
¾ cup semi-sweet chocolate chips, melted for drizzling

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Instructions

1️⃣ Prepare the Crust
• Preheat oven to 350°F (175°C) and spray a 9-inch pie dish with nonstick spray.
• In a microwave-safe bowl, melt butter and let cool slightly.
• Whisk in egg, brown sugar, and vanilla until smooth.
• Stir in flour and salt just until combined — do not overmix.
• Spread evenly into the prepared pie dish.

2️⃣ First Bake
• Bake for 10–12 minutes, until edges are set but center is still soft.
• Remove from oven and keep oven on.

3️⃣ Add the Layers
• Sprinkle ¾ cup chocolate chips over warm crust.
• Evenly scatter shredded coconut on top.
• Drizzle with sweetened condensed milk, followed by salted caramel sauce.

4️⃣ Final Bake
• Return pie to oven and bake for about 25 minutes, or until coconut is golden and edges are bubbly.
• Tent with foil if coconut browns too quickly.

5️⃣ Chocolate Drizzle & Cooling
• Melt remaining ¾ cup chocolate chips in 10-second microwave intervals until smooth.
• Drizzle over cooled pie in thin lines.
• Cool for at least 4 hours before slicing for clean cuts.

Notes

For a dairy-free version, use coconut oil instead of butter, coconut sweetened condensed milk, and vegan caramel sauce.
If edges brown too quickly, loosely cover with foil to prevent burning.
To make ahead, prepare and bake the pie, cool completely, then store covered at room temperature for up to 5 days.
For easy slicing, use a sharp knife dipped in hot water and wiped dry between cuts.
Freeze individual slices wrapped in plastic wrap, stored in a freezer bag for up to 6 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American