A rich pie inspired by the iconic caramel‑coconut chocolate cookie: buttery shortbread crust, gooey condensed milk and caramel with shredded coconut, finished with drizzled melted chocolate.

Why You’ll Love This Recipe

• Captures all the flavors of Samoa cookies in pie form—more cozy and shareable.

• Easy layers deliver crunchy, creamy, chewy, and chocolatey textures in one slice.

• Makes one 9‑inch pie—perfect for dessert tables or at‑home indulgence.

• Impressive, nostalgic flavor with accessible ingredients and manageable steps.

Samoas Cookie Pie

Imagine the unforgettable caramel‑coconut chocolate Girl Scout cookie transformed into a decadent pie that commands its own place at the table. This dessert starts with a buttery shortbread-like crust that’s subtly sweet and sturdy enough to hold all the luxurious layers to come. Above that is a lavish drizzle of condensed milk mingled with salty-sweet caramel and sweet coconut—oozing into the crust and creating a chewy, indulgent interior that balances crunch and sweetness beautifully.

Once baked, the pie emerges with edges golden and toffee‑kissed, the coconut and caramel bubbling ever so slightly, signifying that perfect melty interior. But it’s not finished yet: a generous drizzle of melted chocolate weaves across the top, sealing in warmth and adding bold sweetness with every bite. Whether enjoyed warm or cooled, the pie delivers a sensory experience that blends textures and flavors seamlessly—the crisp crust, gooey center, toasted coconut chew, and glossy chocolate finish.

What’s most enjoyable about this pie is its nostalgic charm paired with ease. You don’t need to roll dough or temper fillings—just layer, bake, drizzle, and cool. The structure makes it easy to serve straight from the dish, perfect for family gatherings or cozy dessert moments. Baking while savoring the sweet, coconut aroma evokes fond memories while crafting new ones.

This pie’s versatile character suits holidays, casual dinners, or an indulgent treat when Girl Scout cookie season is out of luck. Each forkful is a harmonious bite—a little crunchy, a bit oozy, all coco-nutty and chocolatey bliss. It strikes that rare balance of familiarity and excitement, making it an instant favorite for many.

Servings

Serves 8–10 slices.

Time

• Prep time: 15 minutes

• Bake time: 10–12 minutes for crust + 25 minutes after topping

• Cooling time: At least 4 hours (or overnight)

• Total time: Approximately 5 hours

Ingredients

• ½ cup melted unsalted butter

• 1 large egg

• ½ cup packed light brown sugar

• 1 tsp vanilla extract

• 1¼ cups all‑purpose flour

• ¼ tsp salt (to taste)

• ¾ cup semi‑sweet chocolate chips (for sprinkling)

• 1½ cups sweetened shredded coconut

• ~10 oz sweetened condensed milk (about two‑thirds of 14‑oz can)

• 4–5 oz salted caramel sauce

• ¾ cup semi‑sweet chocolate chips, melted for drizzle

Instructions

1. Preheat oven to 350°F; spray a 9‑inch pie dish.

2. In a large bowl, whisk melted butter, egg, brown sugar, and vanilla until smooth.

3. Stir in flour and salt until just combined; press dough into pie dish and bake 10–12 minutes until edges set.

4. Sprinkle chocolate chips and then shredded coconut evenly over crust. Drizzle on condensed milk and caramel sauce by eye.

5. Return pie to oven for about 25 minutes—edges bubbling, center set but still slightly gooey. Watch last 10 minutes to avoid burning.

6. Let pie cool on wire rack; melt the remaining chocolate chips and drizzle over pie surface.

7. Cool for at least 4 hours (or overnight) before slicing to set layers.

Tips

• Underbaking slightly keeps the center creamy while baking ensures structure at edges.

• Use salted caramel for added flavor contrast; adjust sweetness if using plain caramel.

• For cleaner slices, chill thoroughly before slicing.

• Store airtight at room temperature up to 5 days or freeze slices for longer storage.