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Samoas Cookie Pie topped with coconut and caramel in a chocolate crust

Samoas Cookie Pie

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A rich and indulgent pie that captures the iconic flavors of Samoas Girl Scout cookies with a buttery crust, chocolate, coconut, and creamy caramel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1/2 cup unsalted butter, melted Provides richness and flavor to the base of the pie.
  • 1 large egg Acts as a binder to help hold the crust and filling together.
  • 1/2 cup light brown sugar, packed Adds sweetness and a deep caramel flavor.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile with its warm notes.
  • 1 1/4 cups all-purpose flour The main component for the crust’s structure.
  • 1/4 teaspoon salt Balances sweetness and enhances the flavors.
Filling Topping
  • 3/4 cup semi-sweet chocolate chips (for sprinkling) Adds chocolatey goodness that melts into the pie.
  • 1 1/2 cups sweetened shredded coconut Gives that classic Samoa texture and flavor.
  • 10 ounces sweetened condensed milk Creates a creamy, rich filling that binds the coconut.
  • 4 to 5 ounces salted caramel sauce Adds decadent flavor and a gooey texture.
  • 3/4 cup semi-sweet chocolate chips (melted for drizzling) Drizzled on top for an extra chocolaty finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9-inch pie dish with cooking spray to prevent sticking.
  2. In a microwave-safe bowl, melt the butter. Allow it to cool slightly before proceeding.
  3. Whisk in the egg, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
  4. Gently stir in the all-purpose flour and salt until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pie dish, spreading it evenly.
  6. Bake for 10-12 minutes, or until the edges have firmed up.
Baking
  1. Sprinkle 3/4 cup of chocolate chips evenly over the crust. Layer it with shredded coconut and drizzle generously with the sweetened condensed milk and salted caramel sauce.
  2. Continue baking for an additional 25 minutes, keeping an eye on it to avoid burning.
Cooling
  1. Once baked, let the pie cool on a wire rack for a bit. Drizzle the melted chocolate over the top for an elegant finish.
  2. Allow the pie to cool completely for at least 4 hours before slicing to ensure it sets well.

Nutrition

Serving: 1gCalories: 350kcal

Notes

Make sure to spread the coconut and chocolate chips evenly for balanced flavor in every slice. Store leftover pie covered in the refrigerator for up to 4 days. It can also be kept in an airtight container for up to two weeks. For freezing, wrap slices in plastic wrap and store in a freezer-safe container for up to three months. Thaw in the refrigerator before serving. Feel free to add chopped nuts or use dark chocolate chips for a richer taste.

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