Introduction

This Samoas Cookie Pie captures all the flavors of the beloved Girl Scout cookie in a rich, gooey dessert. Layers of melted chocolate, caramel, and coconut atop a buttery crust create an irresistible treat that’s perfect for sharing or indulging solo.

A round clear glass dish filled with a dessert that has a textured, golden-brown bottom layer made of shredded coconut, with syrup glistening on top. The top layer is decorated with evenly spaced thick dark chocolate lines running from one edge to the other. The dish sits on a surface with a white marbled texture, and the overall look is warm and inviting. 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)
3/4 cup semi-sweet chocolate chips (melted for drizzling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and generously spray a 9-inch pie dish with cooking spray. Set it aside.
Step 2: In a large, microwave-safe bowl, melt the butter by heating it on high power for about 1 minute.
Step 3: Let the melted butter cool briefly, then add the egg, brown sugar, and vanilla. Whisk together until smooth and combined.
Step 4: Stir in the flour and salt just until combined—avoid overmixing to keep the crust tender.
Step 5: Pour the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes until the edges are firm and the center starts to set but isn’t fully baked.
Step 6: Remove the pie from the oven and sprinkle the 3/4 cup of chocolate chips evenly over the crust.
Step 7: Evenly sprinkle the shredded coconut on top of the chocolate chips.
Step 8: Drizzle the sweetened condensed milk evenly over the coconut, eyeballing the amount.
Step 9: Drizzle the salted caramel sauce evenly over the condensed milk layer.
Step 10: Return the pie to the oven and bake for about 25 minutes. Watch closely during the last 10 minutes to avoid burning—the edges should bubble slightly and the center should look set. The pie will firm up more as it cools.
Step 11: While the pie cools on a wire rack, melt the remaining 3/4 cup of chocolate chips in a small microwave-safe bowl. Heat in 10-second increments, stirring until smooth and fully melted.
Step 12: Drizzle the melted chocolate over the cooled pie in long, parallel lines about 1/2-inch apart. Use a spoon or piping method if you prefer.
Step 13: Let the pie cool completely on a wire rack for at least 4 hours or overnight before slicing. This allows the chocolate drizzle to set and the pie’s interior to firm up for clean slices.

Tips & Variations

Use salted caramel sauce for the perfect balance of sweet and salty, or substitute with regular caramel sauce if preferred.
For extra coconut flavor, toast the shredded coconut lightly before sprinkling on the pie.
Be careful not to overbake after adding the toppings to prevent burning the coconut and caramel layers.

Storage

Store the pie covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. Reheat slices gently in the microwave if desired, but be careful not to melt the chocolate drizzle completely.

How to Serve

A slice of pie is shown on a white plate with a white marbled texture in the background. The pie has three clear layers: the bottom layer is a light beige crumbly crust, the middle layer is dark brown and smooth, and the top layer is golden brown with a crunchy texture and visible small nuts. On top, there are three thick streaks of dark chocolate drizzled across the slice. There are a few crumbs near the base of the slice. A silver fork rests on the plate's right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie in advance?

Yes, this pie actually benefits from resting in the fridge overnight, as it allows the layers to set and the flavors to meld.

Can I use a different type of chocolate?

Semi-sweet chocolate is recommended for balance, but you can substitute with milk or dark chocolate chips based on your preference.