There’s something irresistible about a dessert that brings together crunchy coconut, gooey caramel, and melt-in-your-mouth chocolate all in one slice. This Samoas Cookie Pie is your ticket to a flavor-packed journey that feels like a hug in dessert form. Whether you’re a longtime fan of the classic Girl Scout Samoa cookie or you’re simply itching to try a new twist on a familiar favorite, this pie has you covered. It’s beginner-friendly, with just 15 minutes of prep, a quick 20-minute bake, and a 30-minute rest to let all those layers settle into pure deliciousness. And yes, each slice clocks in at around 320 calories—worth every single one if you ask me!
From the first bite, you’ll taste the buttery cookie crust dotted with semi-sweet chocolate chips, all topped with a rich caramel drizzle and a generous sprinkle of toasted sweetened coconut. The texture is spot on: crisp edges, tender center, and just enough chewiness from the coconut. I still remember the first time I made this recipe for a weekend brunch—my friends practically fought over who got the last slice! It’s proof that simple ingredients can transform into something truly extraordinary. So grab your mixing bowls and crank up the oven to 350°F (175°C). This Samoas Cookie Pie is about to become your new go-to dessert for casual gatherings, potlucks, or those nights when you simply need a chocolate-coconut caramel hug.
KEY INGREDIENTS IN SAMOAS COOKIE PIE
Every ingredient in this Samoas Cookie Pie plays a starring role, coming together to recreate that beloved Girl Scout treat in pie form. From the basic pantry staples to the all-important caramel candies, here’s why each one matters:
- All-Purpose Flour
Provides the structure and body of the cookie crust. Its gluten-forming proteins hold the dough together while still allowing for a tender crumb.
- Baking Soda
Acts as the leavening agent, creating tiny air bubbles that help the cookie pie rise slightly and achieve a light texture instead of a dense bar.
- Salt
Balances the sweetness and enhances the other flavors. Even a tiny pinch intensifies the richness of the sugars and chocolate.
- Unsalted Butter
Adds richness, moisture, and flavor to the dough. When creamed with sugar, it traps air to contribute to a fluffy, tender texture.
- Granulated Sugar
Sweetens the dough and helps create a slightly crisp exterior as it caramelizes in the oven.
- Light Brown Sugar
Introduces moisture and a subtle molasses flavor that deepens the cookie’s taste and helps keep the center chewy.
- Large Egg
Binds the ingredients together and provides additional moisture and structure. It also contributes to a slightly golden color in the baked crust.
- Vanilla Extract
Rounds out the flavor profile with warm, aromatic notes that complement both the chocolate and caramel components.
- Semi-Sweet Chocolate Chips
Offer bursts of rich, melty chocolate throughout the cookie pie, providing that signature contrast to the sweet coconut and caramel.
- Shredded Sweetened Coconut
Delivers the iconic chewy coconut texture and tropical sweetness that defines the Samoas flavor.
- Caramel Candies
Melt down into a velvety sauce that blankets the top of the pie, infusing gooey, buttery sweetness in every bite.
- Heavy Cream
Thins out the caramel candies into a smooth pourable glaze, ensuring a luxuriously silky topping.
HOW TO MAKE SAMOAS COOKIE PIE
Let’s walk through the steps to bring this Samoas Cookie Pie to life. From preheating the oven to drizzling the final caramel topping, each step is straightforward and designed to deliver maximum flavor with minimal fuss.
1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with butter or nonstick spray and set it aside so it’s ready when your dough is mixed.
2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. This ensures proper distribution of the leavening agent for a uniform bake.
3. In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar. Beat until the mixture is light and fluffy, about 2–3 minutes.
4. Add the egg and vanilla extract to the butter-sugar mixture. Continue mixing until everything is fully incorporated and smooth.
5. Gradually add the dry ingredients (the flour mixture) to the wet ingredients, stirring just until combined. Avoid overmixing to keep the texture tender.
6. Gently fold in the semi-sweet chocolate chips and 1/2 cup of shredded sweetened coconut using a spatula, distributing them evenly throughout the dough.
7. Transfer the cookie dough to the prepared pie pan and spread it out evenly, creating a smooth, level surface.
8. Bake for 18–20 minutes, or until the edges are golden and the center looks set but still slightly soft. Remove from the oven.
9. While the cookie pie is baking, prepare the caramel topping. In a small saucepan over low heat, combine the caramel candies and heavy cream, stirring continuously until the mixture is smooth and melted.
10. Once the pie is out of the oven, immediately drizzle the warm caramel evenly over the top, using a spoon or a squeeze bottle for control.
11. Sprinkle the remaining 1/2 cup of shredded sweetened coconut over the caramel layer for that classic Samoa finish.
12. Allow the pie to cool completely—about 30 minutes—before slicing. This resting time helps the caramel set and makes for clean, sturdy slices.
SERVING SUGGESTIONS FOR SAMOAS COOKIE PIE
When it’s time to serve this Samoas Cookie Pie, presentation and accompaniments can elevate the experience even further. Whether you’re hosting friends or indulging in a solo treat, these ideas will make every slice feel extra special.
- Warm with Ice Cream
Serve a slice while it’s still slightly warm, topped with a scoop of vanilla ice cream. The contrast between the hot pie and cold ice cream creates a delectable melty swirl.
- Chocolate Drizzle Finish
For a decorative touch, melt some semi-sweet chocolate and zigzag it over the cooled coconut topping. Use a piping bag or a fork for precise, artistic lines.
- Coconut Flake Garnish
Lightly toast extra coconut flakes in a dry skillet until golden, then sprinkle over each slice just before serving. This adds an appealing crunch and toasty aroma.
- Coffee or Tea Pairing
Offer a robust espresso, a creamy latte, or a fragrant black tea alongside your pie. The rich drink will balance the caramel sweetness and make for a cozy dessert pairing.
HOW TO STORE SAMOAS COOKIE PIE
Keeping your Samoas Cookie Pie fresh ensures you can enjoy its delicious layers for days after baking. From room temperature storage to freezing tips, here’s how to maintain that perfect chewy-crisp balance.
- Room Temperature, Covered
Once completely cooled, place the pie in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 2 days, with the coconut retaining its chew.
- Refrigeration
Store in an airtight container in the refrigerator for up to 5 days. This helps the caramel topping stay stable, though the coconut may firm up—simply bring to room temperature before serving.
- Freezing Individual Slices
Wrap each cooled slice in plastic wrap, then place in a zip-top freezer bag. Freeze for up to 1 month. Thaw in the refrigerator overnight, then warm gently in a low oven.
- Refresh Before Serving
If the coconut topping loses its toasty bite, quickly toast extra flakes in a pan and sprinkle on top before serving. A few minutes under the broiler also crisps up the edges nicely.
CONCLUSION
What an adventure this Samoas Cookie Pie journey has been! From gathering pantry staples like flour, butter, and sugar to drizzling that luscious caramel glaze and topping it with sweetened coconut, you’ve seen how effortlessly these familiar flavors come together in pie form. This recipe is perfect for beginners, yet impressive enough to serve at parties and special celebrations. With just 15 minutes of prep, a brief 20-minute bake, and a 30-minute rest, you’ll have a dessert that looks and tastes like you spent hours crafting it. Feel free to print this article and save it in your recipe binder for whenever those coconut-chocolate-caramel cravings hit—trust me, they will!
I hope this article has inspired you to whip up a batch of Samoas Cookie Pie and that it becomes a beloved staple in your dessert lineup. There’s an FAQ section waiting below for any extra questions you might have, so don’t hesitate to check that out. If you decide to make this pie or need some help along the way, I’d love to hear from you. Please leave a comment with your experiences, ask any questions, or share your own creative twists. Happy baking, and may every slice bring you that comforting, joyful feeling only the best desserts can deliver!
Samoas Cookie Pie
Description
Take your taste buds on a journey with this Samoas Cookie Pie! Featuring rich chocolate, toasted coconut, and luscious caramel, it's an unforgettable dessert experience.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Add the egg and vanilla extract to the butter mixture, mixing until well combined.
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Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
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Fold in the chocolate chips and 1/2 cup of shredded coconut.
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Spread the cookie dough evenly into the prepared pie pan.
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Bake for 18-20 minutes or until the edges are golden and the center is set.
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While the cookie pie is baking, prepare the caramel topping. In a small saucepan, combine the caramel candies and heavy cream over low heat, stirring continuously until smooth and melted.
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Once the cookie pie is out of the oven, drizzle the melted caramel over the top.
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Sprinkle the remaining 1/2 cup of shredded coconut evenly over the caramel.
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Allow the pie to cool completely before slicing and serving.
Note
- If you prefer a chewy texture for the coconut, toast it lightly before adding it to the recipe.
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- This pie is a great way to replicate the flavors of the classic Samoas cookie favorite in pie form.
- For a decorative touch, drizzle extra melted chocolate over the top of the coconut layer.
