Samoas Cookie Pie

This Samoas Cookie Pie is a decadent dessert that takes the beloved flavors of the classic Girl Scout cookie and transforms them into a rich, gooey pie that’s impossible to resist. With layers of chocolate, caramel, and coconut, this pie is a showstopper that’s perfect for any occasion. Whether you’re a die-hard Samoas fan or simply love a good dessert, this recipe is a must-try!

A Family Favorite: Why We Love Samoas Cookie Pie

In our household, desserts are a big deal, and this Samoas Cookie Pie has quickly become a family favorite. My husband, who has a notorious sweet tooth, can’t get enough of the gooey caramel and rich chocolate layers, while the kids love the chewy coconut topping that reminds them of their favorite Girl Scout cookie. I first made this pie for a special family gathering, and it was an instant hit. Now, it’s a go-to dessert whenever we have something to celebrate—or just when we’re craving something sweet and indulgent. This pie brings back memories of childhood treats but with a deliciously grown-up twist.

Why You’ll Love Samoas Cookie Pie

• Rich and Decadent: This pie is loaded with all the flavors you love in Samoas cookies—chocolate, caramel, and coconut—in a rich and satisfying dessert.
• Crowd-Pleaser: Perfect for parties or family gatherings, this pie is always a hit and leaves everyone asking for the recipe.
• Simple Ingredients: Made with easy-to-find ingredients, you can whip up this dessert without a trip to a specialty store.
• Make-Ahead Friendly: This pie can be made in advance, making it a great option for busy schedules.

Ingredients Notes For Samoas Cookie Pie

• Chocolate Chips: Semi-sweet chocolate chips work best for a balanced sweetness.
• Caramel: Use soft caramel candies or a pre-made caramel sauce for convenience.
• Coconut Flakes: Sweetened shredded coconut gives the pie its signature Samoas flavor.
• Pie Crust: A store-bought or homemade pie crust works; just make sure it’s baked and ready to go.

Recipe Steps for Samoas Cookie Pie

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: If using a homemade crust, bake it according to your recipe’s instructions. Let it cool slightly before filling.
3. Make the Caramel Layer: Melt caramel candies with a splash of cream over low heat, stirring until smooth. Pour the caramel into the cooled pie crust, spreading it evenly.
4. Add the Chocolate Layer: Melt chocolate chips and pour over the caramel layer. Spread evenly with a spatula.
5. Top with Coconut: Sprinkle the shredded coconut over the chocolate layer. Press down gently to adhere the coconut to the chocolate.
6. Bake: Bake the pie for 10-12 minutes, just until the coconut starts to toast. Remove from oven and let cool completely.
7. Serve: Slice and serve with a drizzle of extra caramel sauce or a dollop of whipped cream, if desired.

Storage Options

• Refrigerate: Store leftover pie in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.

Variations & Substitutions

• Nutty Addition: Add a layer of crushed pecans or almonds for extra crunch.
• Dairy-Free: Use coconut milk and dairy-free chocolate to make this pie suitable for those avoiding dairy.
• Salted Caramel: Add a sprinkle of sea salt to the caramel layer for a sweet and salty twist.

Samoas Cookie Pie

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Ingredients

 

• ▢ Crust
• ▢ 1 1/2 cups graham cracker crumbs
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 cup unsalted butter melted
• ▢ Filling
• ▢ 1/2 cup unsalted butter softened
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup brown sugar packed
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup shredded sweetened coconut toasted
• ▢ 1/2 cup caramel sauce
• ▢ 1 cup chocolate chips
• ▢ Topping
• ▢ 1/2 cup caramel sauce
• ▢ 1/2 cup chocolate chips melted
• ▢ Extra toasted coconut for garnish optional

Instructions

• Make the Crust
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
• Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 8-10 minutes, until the crust is lightly golden. Let it cool while you prepare the filling.
• Make the Filling
• Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
• Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Add Mix-Ins: Stir in the toasted coconut, caramel sauce, and chocolate chips until evenly distributed throughout the dough.
• Bake the Pie: Spread the cookie dough evenly over the cooled crust. Bake in the preheated oven for 20-25 minutes, or until the filling is set and golden brown. Let the pie cool completely.
• Add the Topping
• Drizzle with Caramel: Once the pie has cooled, drizzle the top with additional caramel sauce.
• Drizzle with Chocolate: Melt the remaining chocolate chips in the microwave or using a double boiler. Drizzle the melted chocolate over the top of the pie.
• Garnish: Sprinkle extra toasted coconut on top, if desired.
• Serve: Slice and serve the Samoas Cookie Pie at room temperature.