Introduction

This Samoas Cookie Pie captures the beloved flavors of the classic Girl Scout cookie in a rich, gooey dessert. With a buttery crust, layers of chocolate, caramel, coconut, and sweetened condensed milk, it’s an irresistible treat perfect for sharing.

A close-up of a triangular slice of dessert with three visible layers on a white plate. The bottom layer is a light beige, crumbly crust. The middle layer is a thick, dark brown chocolate filling. The top layer is a golden-brown textured nut and oat mix, covered with thick swirls of dark chocolate drizzled across it. Some crumbs are near the edge of the slice, and a silver fork rests on the plate beside it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (1 stick, 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 (or to taste)
3/4 cup semi-sweet chocolate chips (for sprinkling)
1 1/2 cups sweetened shredded coconut (loosely laid in measuring cup, not packed)
Two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (homemade or store-bought; regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

Step 1: Preheat your oven to 350°F. Spray a 9-inch pie dish generously with cooking spray and set aside.
Step 2: In a large, microwave-safe bowl, melt the butter by heating it about 1 minute on high power.
Step 3: Let the butter cool briefly so it doesn’t scramble the egg. Then add the egg, brown sugar, and vanilla extract to the butter and whisk until smooth.
Step 4: Stir in the flour and salt until just combined. Avoid overmixing to keep the crust tender.
Step 5: Pour the batter into the prepared pie dish and smooth the top lightly. Bake for 10 to 12 minutes until the edges are slightly firm and the center begins to set but is not fully baked.
Step 6: Remove the pie from the oven and evenly sprinkle 3/4 cup of semi-sweet chocolate chips over the crust.
Step 7: Evenly sprinkle the shredded coconut over the chocolate chips.
Step 8: Drizzle the sweetened condensed milk evenly over the coconut and chocolate layer. Eyeball the amount; use about two-thirds of the can.
Step 9: Drizzle the salted caramel sauce evenly over the condensed milk layer. Use 4 to 5 ounces, adjusting to your taste.
Step 10: Return the pie to the oven and bake for about 25 minutes. Watch carefully during the last 10 minutes to prevent the coconut, caramel, and condensed milk from burning. The pie is done when it bubbles slightly near the edges and the center looks more set. Remember, it will firm up further as it cools.
Step 11: While the pie cools on a wire rack, melt 3/4 cup of semi-sweet chocolate chips in a small microwave-safe bowl. Heat about 1 minute on high, stirring every 10 seconds until smooth.
Step 12: Drizzle the melted chocolate over the cooled pie in long vertical lines spaced about 1/2 inch apart. You can use a spoon, a pastry bag, or a zip-top bag with the corner cut off.
Step 13: Let the pie cool completely on the wire rack for at least 4 hours or overnight to allow the chocolate drizzle to set and the pie’s interior to firm up. Slice and serve once fully set to avoid a messy dessert.

Tips & Variations

Use salted caramel sauce for a perfect balance of sweet and salty, but feel free to substitute regular caramel sauce if preferred.
To avoid overbaking, start checking the pie at the 20-minute mark during the second bake, especially if your oven runs hot.
If you’d like a nuttier flavor, try sprinkling toasted pecans or almonds over the coconut before baking.
For easier slicing, refrigerate the pie after it cools to room temperature to help it set firmly.

Storage

Store the Samoas Cookie Pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the pie sit at room temperature for 15 to 20 minutes before serving for the best texture. Reheat slices briefly in the microwave if you prefer warm pie.

How to Serve

A triangular slice of dessert with three main layers sits on a white plate over a white marbled texture. The bottom layer is a light golden crust, crumbly in texture. The middle layer is thick and dark brown, smooth, resembling a chocolate filling. The top layer consists of a mix of crunchy nuts and sticky syrup with a golden amber color, topped with thick, glossy zigzags of dark chocolate spread over it. Close to the plate edge, the dessert shows some crumbs, and a silver fork is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, substitute the all-purpose flour with an equal amount of gluten-free flour blend. Be sure it contains xanthan gum or add a small amount to help with structure.

Can I prepare the pie ahead of time?

Absolutely! This pie benefits from resting overnight in the refrigerator to fully set and develop flavors, making it a great make-ahead dessert.