Samoas Cookie Pie Recipe

Bylina Carter
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Introduction

Enjoy the irresistible flavors of a Samoas cookie in an easy-to-make pie form. This Samoas Cookie Pie combines buttery crust, chocolate, coconut, caramel, and sweetened condensed milk for a decadent treat perfect for any occasion.

A close-up image of a slice of pie with three visible layers on a white plate, set on a white marbled surface. The bottom layer is a light golden crumbly crust. The middle layer is a dark brown rich chocolate filling, smooth and dense. The top layer consists of a golden, slightly sticky oat and nut mixture with a shiny glaze, covered by thick drizzles of dark chocolate running across the pie in wavy patterns. A fork is placed on the plate near the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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)
  • 3/4 cup semi-sweet chocolate chips (for sprinkling)
  • 1 1/2 cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
  • About two-thirds of one 14-ounce can sweetened condensed milk (around 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

  1. Step 1: Preheat your oven to 350°F. Spray a 9-inch pie dish generously with cooking spray and set aside.
  2. Step 2: In a large microwave-safe bowl, melt the butter by heating it on high for about 1 minute.
  3. Step 3: Allow the melted butter to cool slightly to avoid scrambling the egg. Whisk in the egg, brown sugar, and vanilla extract until the mixture is smooth.
  4. Step 4: Add the flour and salt, stirring just until combined. Be careful not to overmix the batter.
  5. Step 5: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes until the edges start to firm and the center begins to set slightly.
  6. Step 6: Remove the pie from the oven and evenly sprinkle 3/4 cup of chocolate chips over the crust.
  7. Step 7: Evenly sprinkle the shredded coconut over the chocolate chips.
  8. Step 8: Drizzle the sweetened condensed milk evenly over the coconut layer. No need to be exact—just eyeball it.
  9. Step 9: Drizzle the salted caramel sauce evenly over the top.
  10. Step 10: Return the pie to the oven and bake for about 25 minutes. Watch closely during the last 10 minutes to prevent burning, as the coconut, caramel, and condensed milk can scorch easily. The pie is done when you see slight bubbling near the edges and a firmer center.
  11. Step 11: Remove the pie and let it cool on a wire rack. Meanwhile, melt the remaining 3/4 cup semi-sweet chocolate chips in a small microwave-safe bowl by heating in 10-second increments, stirring until smooth.
  12. Step 12: Using a spoon or piping method, drizzle the melted chocolate over the pie in long, parallel lines spaced about 1/2 inch apart. The pie does not need to be fully cooled before adding the drizzle.
  13. Step 13: Allow the pie to cool completely on the wire rack for at least 4 hours or overnight. This step is important to let the chocolate set and the pie firm up for clean slicing.

Tips & Variations

  • Use salted caramel sauce for a perfect balance of sweet and salty, but regular caramel works if that’s what you have on hand.
  • For a nutty twist, sprinkle toasted chopped pecans or walnuts over the coconut before drizzling the condensed milk and caramel.
  • Make sure not to overbake during the second baking stage as the topping can burn quickly; it’s better to underbake slightly.

Storage

Store any leftovers covered tightly in the refrigerator for up to 4 days. Before serving, allow slices to come to room temperature for the best texture. Reheat gently in a low oven if desired, but avoid microwave reheating to keep the crust crisp and toppings intact.

How to Serve

A close-up view of a slice of pie on a white plate with a white marbled texture background. The pie shows three main layers: the bottom layer is a light golden crust with a crumbly texture, the middle layer is a dark, smooth chocolate filling, and the top layer is a caramel-colored oat mixture that looks sticky and crunchy. On top of the oat layer, thick drizzles of glossy dark chocolate run across the slice in a zigzag pattern. There are a few crumbs around the plate near a silver fork in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie dish?

Yes, a 9-inch pie dish is recommended for even baking, but you can use an 8-inch or 10-inch dish, keeping in mind that baking times may vary slightly.

Is it necessary to let the pie cool for several hours before slicing?

Yes, allowing the pie to cool completely or overnight is important to let the chocolate drizzle set and the filling firm up. Slicing too soon can cause a messy, gooey pie.

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Samoas Cookie Pie Recipe

★★★★★

4.9 from 56 reviews
  • Author: lina
  • Total Time: 4 hours 47 minutes (including cooling time)
  • Yield: 8 servings 1x
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Description

This Samoas Cookie Pie is a decadent dessert inspired by the beloved Girl Scout cookie. Featuring a buttery crust topped with layers of semi-sweet chocolate chips, toasted shredded coconut, gooey sweetened condensed milk, and luscious caramel sauce, all finished with a chocolate drizzle, this pie combines crunchy, chewy, and creamy textures for an irresistible treat perfect for any occasion.

Ingredients

Scale

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)

Chocolate Drizzle

  • 3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray a 9-inch pie dish with cooking spray to prevent sticking, then set aside.
  2. Melt Butter: In a large, microwave-safe bowl, melt the butter by heating it on high power for about 1 minute. Allow it to cool slightly to avoid scrambling the egg in the next step.
  3. Mix Wet Ingredients: Add the egg, light brown sugar, and vanilla extract to the melted butter. Whisk the mixture until smooth and fully combined.
  4. Add Dry Ingredients: Stir in the all-purpose flour and salt just until combined. Avoid overmixing to keep the crust tender.
  5. Form Crust and Initial Bake: Pour the batter into the prepared pie dish, smoothing the surface lightly with a spatula. Bake for 10 to 12 minutes until the edges firm up slightly and the center begins to set but is not fully baked.
  6. Add Chocolate Chips: Remove the pie from the oven and evenly sprinkle 3/4 cup of semi-sweet chocolate chips over the partially baked crust.
  7. Add Coconut Layer: Evenly distribute the sweetened shredded coconut on top of the chocolate chips.
  8. Drizzle Sweetened Condensed Milk: Drizzle approximately 10 ounces (two-thirds of a 14-ounce can) of sweetened condensed milk evenly over the coconut layer.
  9. Add Caramel Sauce: Drizzle 4 to 5 ounces of salted caramel sauce evenly over the condensed milk layer.
  10. Bake Until Set: Return the pie to the oven and bake for about 25 minutes or until slight bubbling appears near the edges and the center looks more set and dried out. Watch carefully during the last 10 minutes to prevent burning of the coconut and caramel layers; it’s better to slightly underbake than overbake.
  11. Cool and Melt Chocolate: Remove the pie and place it on a wire rack to cool. Meanwhile, melt 3/4 cup of semi-sweet chocolate chips in a small microwave-safe bowl for about 1 minute on high, stirring every 10 seconds to achieve a smooth consistency.
  12. Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted chocolate over the cooled pie in long, vertical lines spaced about 1/2-inch apart. The pie does not need to be completely cooled before adding the drizzle.
  13. Final Cooling: Allow the pie to cool on the wire rack for at least 4 hours, or preferably overnight, to let the chocolate set and the pie firm up. Slice and serve once fully chilled to avoid a messy texture.

Notes

  • Ensure the pie is fully cooled and set before slicing to avoid a gooey, messy outcome.
  • Watch closely in the final minutes of baking to prevent the coconut and caramel from burning.
  • Use salted caramel sauce for a balanced sweet and salty flavor, but regular caramel sauce can be substituted.
  • For a more polished look, use a piping bag or a zip-top bag with the corner snipped to drizzle the chocolate.
  • The sweetened shredded coconut should be loosely packed when measured to maintain the right texture.
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Samoas Cookie Pie, Girl Scout cookie inspired dessert, caramel coconut pie, chocolate coconut pie, caramel chocolate pie, easy cookie pie, homemade pie recipe

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