Samoas Cookie Pie Recipe

If you’re a fan of those irresistible Samoas (or Caramel deLites) Girl Scout cookies, then you’re going to love this Samoas cookie pie. Imagine all those classic flavors—chocolate, caramel, coconut—in a gooey, oversized cookie-pie format that’s perfect for sharing (or not, I won’t judge!). It’s rich, decadent, and absolutely packed with that chocolate-caramel-coconut goodness. Plus, it’s shockingly easy to make! This dessert combines the best of cookies and pies into one glorious creation that feels both nostalgic and over-the-top.

I remember the first time I tried making this pie, I was skeptical. Could it really taste as good as the real thing? After my first bite, though, I knew I’d found a keeper. The caramel and coconut meld perfectly into the soft, buttery crust, and the drizzled chocolate adds that final wow factor. It’s been my go-to treat for gatherings ever since, and it’s always the first dessert to disappear.

Ready to bring this cookie-inspired pie to life? Let’s dive into the details and get baking!

this RECIPE

A little backstory on the Samoas cookie 🍪

Samoas cookies have been a staple of the Girl Scout lineup for decades, and it’s no wonder why. With their caramel-coconut filling, drizzled with chocolate and set atop a shortbread base, they’re like no other cookie. Interestingly, the cookie’s name actually varies depending on where it’s sold; some regions know it as “Caramel deLites.” But no matter what you call it, the flavor profile is universally loved. By turning this beloved cookie into a pie, you’re not only making it shareable but also adding a whole new level of gooey indulgence.

Breaking down the ingredients

Butter 🧈

Butter is the base of the crust in this pie, adding that rich flavor we crave in cookies. Melted butter mixes easily and provides a smooth, chewy texture. If you’re out of unsalted butter, salted will work, but be sure to adjust the salt you add later.

Brown sugar 🍬

Brown sugar sweetens the crust while adding a touch of molasses flavor that pairs beautifully with the caramel and coconut. It also helps make the crust softer and chewier than regular granulated sugar would. You could sub with coconut sugar in a pinch, though the flavor will be slightly different.

Sweetened shredded coconut 🥥

This is where the Samoas vibe really kicks in! The coconut toasts up in the oven, adding that wonderful chew and tropical flavor. Unsweetened coconut is an option if you prefer a slightly less sweet pie, but I find sweetened coconut adds the perfect balance here.

Sweetened condensed milk 🥛

This gooey, caramel-like ingredient binds everything together, soaking into the crust while baking to create a luscious, almost fudgy layer. It’s also the reason the pie is so irresistibly creamy. There’s really no good substitute for this—sweetened condensed milk is one of a kind!

Caramel sauce 🍯

For that classic Samoas flavor, caramel sauce is a must. I’ve used both homemade and store-bought caramel, and they both work well. Salted caramel adds a nice depth of flavor, so I usually go for that, but regular caramel sauce will do in a pinch.

Chocolate chips 🍫

Both sprinkled on the crust and drizzled on top, chocolate is essential to the Samoas experience. Semi-sweet is my go-to, as it balances the sweetness from the caramel and coconut. You could use dark chocolate if you prefer a richer taste.

Essential kitchen tools

• 9-inch pie dish: This is a must for achieving the pie shape. If you don’t have a pie dish, a square baking dish would work too, though your slices will look more like bars.
• Microwave-safe bowl: For melting the butter and chocolate, a microwave-safe bowl makes things much quicker.
• Spatula: Helps smooth the batter and spread the chocolate drizzle.
• Measuring cups and spoons: Precise measurements make a big difference in baking, especially when it comes to flour and condensed milk.

Step-by-step: Making your Samoas cookie pie

1. Prep the pie crust

Preheat your oven to 350°F (175°C) and spray a 9-inch pie dish generously with non-stick spray. In a microwave-safe bowl, melt your butter—about a minute should do the trick. Let it cool for a moment before adding the egg (so you don’t scramble it). Whisk in the egg, brown sugar, and vanilla until smooth. Then, stir in the flour and salt, mixing just until combined (over-mixing can make the crust tough).

2. Partially bake the crust

Pour your batter into the prepared pie dish and smooth it out with a spatula. Pop it in the oven for about 10-12 minutes. This pre-baking step helps the crust set slightly before adding the toppings, ensuring it doesn’t get too soggy. Don’t worry if the center looks soft—it’ll go back in the oven soon.

3. Add the Samoas toppings

Take the crust out of the oven and start layering on the goodness. Sprinkle ¾ cup of chocolate chips evenly over the crust, followed by the shredded coconut. Now, drizzle the sweetened condensed milk over everything, then follow up with the caramel sauce. Don’t worry about being precise; just try to get an even spread.

4. Bake again

Return the pie to the oven and bake for another 25 minutes. Keep an eye on it during the last 10 minutes, as the coconut and caramel can brown quickly. A little bubbling around the edges is normal; this just means the condensed milk is caramelizing nicely.

5. Drizzle with chocolate

While the pie is cooling, melt the remaining chocolate chips in the microwave, stopping every 10 seconds to stir until smooth. Drizzle the melted chocolate over the pie in vertical lines. You can use a spoon or pour the chocolate into a small zip-top bag, cut a tiny hole in the corner, and pipe it on for a more polished look.

6. Let it cool (and set)

This part is crucial! Let the pie cool on a wire rack for at least 4 hours (overnight is even better) so the filling can firm up. Slice it too early, and you’ll end up with a gooey mess instead of neat slices.

Customizing your Samoas pie

1. Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
2. Nutty twist: Sprinkle a handful of chopped toasted almonds or pecans over the coconut layer for extra crunch.
3. Dairy-free: Use dairy-free butter, dairy-free chocolate chips, and a coconut-based condensed milk substitute (if you can find it).
4. Holiday twist: Add a pinch of cinnamon or nutmeg to the crust for a warm, holiday flavor.

Serving and presentation ideas

To serve, slice the pie into wedges and pair each piece with a scoop of vanilla ice cream (the cool creaminess is perfect with the warm caramel flavors). You could also add a dollop of whipped cream and a sprinkle of toasted coconut for an extra special touch. For a more dramatic presentation, drizzle a little extra caramel sauce on the plate before setting down each slice.

Best drink pairings

Pair this decadent dessert with a hot cup of coffee or espresso to balance the sweetness. If you prefer tea, a spiced chai would complement the caramel-coconut notes beautifully. For a boozy option, a glass of tawny port or a caramel-flavored liqueur over ice would be heavenly!

Storing and reheating tips

Store any leftover pie covered in the fridge for up to five days. You can enjoy it cold, or reheat individual slices in the microwave for about 15 seconds to bring back some gooeyness. If you’re freezing it, wrap the slices individually in plastic wrap and place them in an airtight container—this way, they’ll keep for up to three months.

Scaling for different serving sizes

This pie is designed for a 9-inch dish, but if you’re baking for a crowd, you could double the recipe and use a 9×13-inch pan. Baking time may vary slightly, so just keep an eye on it. If you’re only baking for one or two, try halving the recipe and using a smaller baking dish.

Troubleshooting common issues

• Crust is too tough: This can happen if you overmix the dough. Mix just until combined.
• Chocolate drizzle hardens before it’s applied: If your kitchen is chilly, reheat the chocolate in short bursts until it’s pourable again.
• Caramel burns during baking: Cover the pie loosely with foil if the caramel or coconut starts to brown too quickly.

Ready to give it a try?

I hope you’ll love this Samoas-inspired cookie pie as much as I do! It’s a true showstopper that’s perfect for potlucks, family gatherings, or any time you need a dessert that feels just a little bit extra. Let me know if you try any of the variations, and don’t forget to share a slice (or two) with your friends!

FAQs

1. Can I make this pie ahead of time?
Yes! In fact, it’s best to make it at least a few hours in advance to let it set.

2. What if I don’t have a pie dish?
No worries! A square 8×8-inch baking dish will work just fine—your pie will just look more like cookie bars.

3. Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate will give a slightly less sweet, more intense flavor that pairs wonderfully with the caramel.

4. How do I prevent the coconut from burning?
If you notice it getting too brown, cover the pie loosely with foil for the remainder of the baking time.

5. Can I use homemade caramel sauce?
Yes! Homemade caramel works beautifully here and gives the pie a more “from scratch” taste.

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