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This Samoas cookie pie is everything you love about the classic Girl Scout cookie in one decadent slice. Warm, buttery cookie base meets gooey caramel, toasted coconut, and ribbons of melted chocolate. It comes together shockingly fast and is perfect when you want a showstopping dessert without fussing over individual cookies.
When I first baked this for my daughter’s birthday party, nobody could believe there wasn’t a bakery behind it. My family begs for another slice every holiday.
Ingredients
- Unsalted butter: melted for rich flavor and a soft cookie crust. Use good quality butter for best taste
- Large egg: binds everything together and gives structure to the base. Choose fresh eggs for fluffiest results
- Light brown sugar: sweetness and a soft chewy texture. Pack firmly for an accurate measure
- Vanilla extract: rounds out the flavors. I prefer pure vanilla not imitation
- All-purpose flour: gives the pie body and chewiness. Sift if it seems lumpy
- Salt: balances the sweetness. Use fine sea salt or table salt to taste
- Semi-sweet chocolate chips: both sprinkled and melted for bold chocolate flavor. Choose a quality chip for best melting
- Sweetened shredded coconut: for that signature Samoas texture. Use loosely packed for a light coconut bite. Toast lightly if desired
- Sweetened condensed milk: brings gooey richness. Make sure to measure two-thirds of a 14-ounce can
- Salted caramel sauce: for the sweet-salty effect. Homemade is special but store-bought saves time. Regular caramel works if needed. If possible, pick a deeply golden caramel with strong vanilla notes
Instructions
- Prepare the Pie Dish:
- Coat a 9-inch pie dish with a generous layer of cooking spray to keep every crumb from sticking later
- Melt and Mix Wet Ingredients:
- Melt butter in a large microwave-safe bowl for about one minute. Let it cool briefly before whisking in the egg, brown sugar, and vanilla until the mixture is smooth and glossy
- Combine Dry Ingredients:
- Stir the all-purpose flour and salt into your wet mix. Do not overmix. Stop when you see the last streak of flour for the most tender crust
- Spread and Parbake the Base:
- Spread the batter evenly into your prepared pie dish, smoothing the top with a spatula. Bake for about 10 to 12 minutes until the edges look firmer and the center starts to set. This builds a sturdy but soft cookie foundation
- Layer the Toppings:
- Scatter chocolate chips over the warm base so they begin to melt. Top with sweetened shredded coconut for texture
- Add the Gooey Elements:
- Drizzle sweetened condensed milk evenly over the coconut, then do the same with the caramel. Imagine the layered goodness in every forkful
- Finish Baking:
- Return the pie to the oven. Bake 25 minutes more until the center is set and bubbly at the edges. Watch closely during the last 10 minutes to prevent burnt coconut or caramel. Underbake slightly if you are not sure for a creamy center
- Melt and Drizzle the Chocolate:
- While the pie cools, melt chocolate chips in the microwave. Stir every 10 seconds until perfectly smooth. Drizzle generously in lines across the pie for that bakery look
- Cool and Slice:
- Let the pie cool on a rack for at least four hours so the filling sets. Slicing too early gives a gooey mess, but waiting means perfect presentation
I will never forget making this pie for my friend’s birthday and that first gooey slice had everyone silent with happiness.
Storage Tips
Once cooled, slice the pie into wedges for easier serving. Wrap each slice in plastic. For longer storage, freeze the wrapped pieces in a large freezer bag. The pie can keep fresh for up to five days at room temp and six months in the freezer.
Ingredient Substitutions
If you are out of salted caramel, you can use any thick caramel sauce. For gluten-free needs, try a reliable all-purpose gluten-free flour blend. Dark chocolate chips work beautifully for extra richness. If you prefer less sweetness, reduce the amount of sweetened condensed milk slightly.
Serving Suggestions
Top slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A little sprinkle of sea salt on top adds a gourmet twist. Serve warm or at room temp for best flavor.
Cultural Notes
Samoas cookies also known as Caramel deLites are an icon of Girl Scouts tradition. Their coconut caramel chocolate combination inspired this pie, turning a nostalgic treat into a new family memory.
Seasonal Adaptations
Use toasted coconut for extra warmth in winter. Add a swirl of peanut butter with the caramel for a fall treat. Swap semi-sweet chocolate for milk chocolate in spring for a lighter taste.
This easy Samoas cookie pie is a guaranteed hit for any gathering. Serve it once, and it will become a new favorite for bake sales, birthdays, or family celebrations.
Recipe FAQs
- → How do I keep the caramel and coconut from burning?
Watch the pie closely during the last 10 minutes of baking. If the edges brown too quickly, loosely cover with foil to protect them. Slight underbaking is better than overbaking to avoid burning the toppings.
- → Can I use regular caramel sauce instead of salted?
Yes, regular caramel sauce works well. For a more complex flavor, try adding a pinch of sea salt to the pie before baking or after drizzling the caramel.
- → Is it necessary to cool the pie before slicing?
Absolutely. Cooling for at least four hours allows the interior and chocolate drizzle to set, preventing a messy slice and ensuring perfect texture.
- → Can this dessert be prepared ahead of time?
Yes, you can make this pie a day in advance. Store at room temperature in an airtight container or freeze individual slices for extended storage.
- → What can I substitute for sweetened condensed milk?
Evaporated milk with sugar added may substitute in a pinch, but the texture and sweetness will differ. Sweetened condensed milk is recommended for best results.
- → What's the best way to drizzle chocolate on top?
Melt chocolate chips and use a spoon, piping bag, or snipped zip-top bag for neat lines. Drizzle after the second bake but before the pie cools completely for perfect adhesion.