Samoas Cookie Pie: A Decadent Delight

Name: Samoas Cookie Pie
Prep time: 15 min
Cook time: 37 min
Total time: 4 h 52 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 large egg; 1/2 cup light brown sugar, packed; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup semi-sweet chocolate chips (for sprinkling); 1 1/2 cups sweetened shredded coconut; 10 ounces sweetened condensed milk; 4 to 5 ounces salted caramel sauce; 3/4 cup semi-sweet chocolate chips (melted for drizzling)

If you adore the rich flavors of Samoas Girl Scout Cookies, then prepare to be captivated by this Samoas Cookie Pie. This indulgent dessert brings together a buttery pie crust, gooey caramel, and luscious chocolate, all topped with a generous layer of toasted coconut. The magical combination of textures—from the soft, chewy filling to the crisp edges of the crust—makes this pie an irresistible treat. An enchanting aroma of warm chocolate and caramel fills the kitchen as it bakes, making it the perfect dessert for family gatherings, special occasions, or simply a sweet weekend treat. Trust me, your taste buds will thank you!

Ingredients

1/2 cup unsalted butter, melted: Provides a rich, creamy base for the pie crust.
1 large egg: Binds the ingredients together and adds moisture.
1/2 cup light brown sugar, packed: Adds sweetness and a hint of caramel flavor to the crust.
1 teaspoon vanilla extract: Enhances the overall flavor with a warm, aromatic note.
1 1/4 cups all-purpose flour: Forms the structure of the pie crust for a sturdy base.
1/4 teaspoon salt: Balances sweetness and enhances flavor.
3/4 cup semi-sweet chocolate chips (for sprinkling): Provides a delicious layer of melted chocolate.
1 1/2 cups sweetened shredded coconut: Adds texture and that familiar coconut flavor.
10 ounces sweetened condensed milk: Creates a creamy, gooey filling.
4 to 5 ounces salted caramel sauce: Drizzled on top, this adds a decadent, sweet-salty element.
3/4 cup semi-sweet chocolate chips (melted for drizzling): Used to create a beautiful chocolate drizzle for extra flavor and decoration.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and generously spray a 9-inch pie dish with cooking spray.
In a large microwave-safe bowl, melt the butter in the microwave for about 1 minute and let it cool slightly.
Whisk in the egg, brown sugar, and vanilla extract until the mixture is smooth.
Stir in the flour and salt until just combined; do not overmix.
Pour the batter into the prepared pie dish and smooth the top with a spatula. Bake for 10 to 12 minutes until the edges firm up and the center is slightly set.
Remove the crust from the oven and sprinkle 3/4 cup of chocolate chips evenly over the top. Next, layer the sweetened shredded coconut and drizzle with sweetened condensed milk and salted caramel sauce, ensuring it’s evenly distributed.
Bake for an additional 25 minutes, or until bubbly near the edges and the center is more set.
Allow the pie to cool on a wire rack. While it cools, melt the remaining 3/4 cup of chocolate chips and drizzle over the pie once melted and smooth.
Let the pie cool completely for at least 4 hours before slicing.

Recipe Details

Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 4 hours 52 minutes
Servings: 8
Calories: Approximate 350 per slice

Tips, Storage & Variations

Tips: Be sure not to overbake the initial crust; it should be soft in the center before adding the toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: This pie can be frozen for up to 2 months. Cool completely, wrap well, and freeze; thaw in the refrigerator before serving.
Flavor Variations: For a twist, try using dark chocolate chips instead of semi-sweet or adding crushed nuts to the coconut layer for added crunch.

FAQ

Can I use unsweetened coconut?
Yes, but the pie will be less sweet; consider adding a little extra sugar.
How do I know when the pie is done baking?
Look for a bubbly filling near the edges and a more set center.
Can I use homemade caramel sauce instead?
Absolutely, homemade salted caramel sauce works wonderfully for a personal touch.
How should I serve this pie?
Serve chilled or at room temperature, optionally with a scoop of vanilla ice cream.
Can I make this pie ahead of time?
Yes, you can prepare it a day in advance and keep it refrigerated until serving.
What can I substitute for condensed milk?
You can try using a homemade milk and sugar mixture, but the texture will differ.

Conclusion

This Samoas Cookie Pie is a delightful blend of comfort and indulgence that promised to impress. Its rich layers are sure to bring joy to any occasion, making it a go-to recipe in your dessert repertoire. Give it a try, and don’t forget to share your creation with family and friends. Enjoy the sweetness and satisfaction that only a homemade pie can deliver!

Samoas Cookie Pie

Print Recipe

A decadent dessert inspired by Samoas Girl Scout Cookies, featuring a buttery pie crust, gooey caramel, luscious chocolate, and toasted coconut.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 37 minutes
Total Time: 292 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup unsalted butter, melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips (for sprinkling)
1 1/2 cups sweetened shredded coconut
10 ounces sweetened condensed milk
4 to 5 ounces salted caramel sauce
3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

Preheat your oven to 350°F (175°C) and generously spray a 9-inch pie dish with cooking spray.
In a large microwave-safe bowl, melt the butter in the microwave for about 1 minute and let it cool slightly.
Whisk in the egg, brown sugar, and vanilla extract until the mixture is smooth.
Stir in the flour and salt until just combined; do not overmix.
Pour the batter into the prepared pie dish and smooth the top with a spatula. Bake for 10 to 12 minutes until the edges firm up and the center is slightly set.
Remove the crust from the oven and sprinkle 3/4 cup of chocolate chips evenly over the top. Layer the sweetened shredded coconut and drizzle with sweetened condensed milk and salted caramel sauce.
Bake for an additional 25 minutes, or until bubbly near the edges and the center is more set.
Allow the pie to cool on a wire rack. Melt the remaining 3/4 cup of chocolate chips and drizzle over the pie once melted and smooth.
Let the pie cool completely for at least 4 hours before slicing.

Notes

Be sure not to overbake the initial crust; it should be soft in the center before adding the toppings. Store leftovers in an airtight container in the refrigerator for up to 5 days.