Samoas Cookie Pie

This Samoas Cookie Pie recipe captures all the beloved flavors of the classic Girl Scout cookie in an easy-to-make dessert. I created this recipe because you could enjoy these amazing flavors year-round without waiting for cookie season. Its combination of chocolate, coconut, and caramel creates a treat that’s both nostalgic and indulgent. We all know how addictive these cookies are, but this pie takes it to a whole new level.

Ingredients for Samoa Pie

Equipment Needed:

• 9-inch pie dish
• Large microwave-safe bowl
• Small microwave-safe bowl
• Wire whisk
• Measuring cups and spoons
• Spatula
• Wire cooling rack
• Cooking spray

For the Cookie Base:

• ½ cup unsalted butter (1 stick), melted
• 1 large egg
• ½ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ¼ teaspoon salt

For the Samoa Topping:

• ¾ cup semi-sweet chocolate chips (for sprinkling)
• 1½ cups sweetened shredded coconut (loosely measured, not packed)
• ⅔ of one 14-ounce can sweetened condensed milk (about 10 ounces)
• 4-5 ounces salted caramel sauce (homemade or store-bought)
• ¾ cup semi-sweet chocolate chips (for melting and drizzling)

The key to this recipe is using quality ingredients. I recommend using real butter rather than margarine, and fresh coconut if you can find it. The salted caramel sauce adds that distinctive Samoa flavor, but you can substitute regular caramel sauce if needed.

Step-by-Step Guide to Making Samoa Pie

1. Prepare Your Workspace Preheat your oven to 350°F and spray a 9-inch pie dish generously with cooking spray. Make sure you coat the bottom and sides thoroughly – this prevents sticking and makes serving much easier later.

2. Make the Cookie Base In a large microwave-safe bowl, melt the butter for about 1 minute on high power. Let it cool for a moment before adding the egg – you don’t want to scramble it. Add the egg, brown sugar, and vanilla extract, then whisk everything together until smooth and well combined.

Add the flour and salt to the mixture, stirring just until combined. Don’t overmix at this stage, as it can make the base tough. The batter should be thick but spreadable.

3. Bake the Initial Base Turn the batter out into your prepared pie dish and smooth the top lightly with a spatula. You don’t need it to be completely even – a rustic look works well here. Bake for 10-12 minutes, or until the edges start to firm up and the center begins to set slightly. It won’t be fully cooked at this point, but that’s exactly what we want.

4. Add the Samoa Layers Remove the pie dish from the oven and work quickly to add the toppings. First, evenly sprinkle ¾ cup of chocolate chips over the warm crust. The heat will start to soften them slightly, which helps them adhere to the base.

Next, sprinkle the coconut evenly over the chocolate chips. Don’t pack it down – just let it fall naturally for the best texture. Then drizzle the sweetened condensed milk over everything. You don’t need to be precise here – just eyeball it and aim for even coverage.

Finally, drizzle the caramel sauce over the top. Again, don’t worry about being exact – the rustic, uneven look is part of the charm.

5. Final Baking Return the pie to the oven and bake for another 25 minutes, or until you see slight bubbling around the edges and the center looks more set. The surface should be golden brown and the coconut should be lightly toasted.

Watch carefully during the last 10 minutes of baking. The coconut, caramel, and sweetened condensed milk can burn quickly, and it’s better to underbake slightly than to overbake. The pie will continue to firm up as it cools.

6. Add the Chocolate Drizzle While the pie cools, melt the remaining ¾ cup of chocolate chips in a small microwave-safe bowl. Heat for about 1 minute on high power, then stir. If needed, continue heating in 10-second increments until the chocolate is smooth and melted.

Using a spoon, drizzle the chocolate in parallel lines across the pie, spacing them about ½ inch apart. You can use a pastry bag or zip-top bag with a corner cut off if you want cleaner lines, but I find the spoon method gives a nice rustic look.

7. Cool and Set This is the hardest part – waiting! Allow the pie to cool on a wire rack for at least 4 hours, or preferably overnight. The chocolate drizzle needs time to set, and the interior needs to firm up properly. Cutting too early will result in a messy slice that won’t hold together.

Best Ways to Store Samoa Pie

Store your Samoa pie covered in the refrigerator for up to 5 days. The pie actually improves after the first day, as the flavors meld together beautifully. You can serve it chilled or let it come to room temperature for about 30 minutes before serving.

For longer storage, you can freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving. The texture might be slightly different after freezing, but it’s still delicious.

If you’re making this for a party, you can prepare it up to 2 days ahead. Just keep it covered and refrigerated until you’re ready to serve. The chocolate drizzle holds up well, and the flavors actually develop more over time.

Using Regular Caramel Sauce: Yes or No?

While salted caramel sauce gives you that authentic Samoa flavor, regular caramel sauce works fine as a substitute. The salt in the salted caramel helps balance the sweetness and enhances the other flavors, but regular caramel won’t ruin the pie.

If you’re using regular caramel sauce, consider adding a small pinch of sea salt to the cookie base to compensate. You could also sprinkle a tiny bit of flaky sea salt on top of the pie before adding the chocolate drizzle.

Homemade caramel sauce is always better than store-bought if you have the time, but quality store-bought sauce works well too. Just make sure it’s thick enough to drizzle without being too runny.

Helpful Tips for Perfecting Your Samoa Pie

Baking Tips:

• Don’t overbake the initial cookie base – it continues cooking with the toppings
• Watch the pie closely during the last 10 minutes to prevent burning
• The pie should have slight bubbling around the edges when done
• Let it cool completely before slicing for clean cuts

Assembly Tips:

• Work quickly when adding toppings to the warm base
• Don’t pack the coconut down – let it sit naturally for better texture
• Drizzle sauces evenly but don’t worry about being precise
• Use a sharp knife for clean slices, wiping it between cuts

Flavor Tips:

• Toast the coconut lightly in a dry pan before using for extra flavor
• Add a pinch of sea salt to enhance the caramel flavor
• Use high-quality chocolate chips for the best taste
• Let the pie rest overnight for the best flavor development

FAQs

Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might be slightly different, but it will still be delicious.

What if I don’t have a pie dish? You can use an 8×8 inch square baking pan or even a 9-inch round cake pan. Just adjust the baking time slightly if using a different shaped pan.

Can I use unsweetened coconut? You can, but you’ll need to add extra sugar to compensate. The sweetened coconut is really important for the authentic Samoa flavor.

How do I know when it’s done baking? Look for slight bubbling around the edges and a set center. The coconut should be golden brown but not burnt. The pie will firm up more as it cools.

Can I make individual servings? Absolutely! Use a muffin tin and divide the batter between 12 cups. Reduce the baking time to about 8 minutes for the base and 15 minutes after adding toppings.

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