Introduction

Samoas Cookie Pie is an irresistible dessert inspired by the beloved Girl Scout cookie. With layers of chocolate, caramel, and toasted coconut, this pie offers familiar flavors in a rich, gooey treat that’s perfect for sharing.

A round glass dish filled with a baked dessert that has a golden-brown crunchy top layer with shredded texture and caramelized spots. On top, there are evenly spaced thick vertical lines of smooth, dark melted chocolate stretching from one side of the dish to the other. The dessert shows some glossy and slightly sticky areas beneath the chocolate lines, suggesting a moist layer under the crunchy top. 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. Thoroughly spray a 9-inch pie dish with cooking spray and set it aside.
Step 2: In a large microwave-safe bowl, melt the butter on high power for about 1 minute.
Step 3: Let the butter cool slightly to avoid scrambling the egg. Add the egg, brown sugar, and vanilla extract to the melted butter, then whisk until smooth.
Step 4: Stir in the flour and salt until just combined. Be careful not to overmix the batter.
Step 5: Pour the batter into the prepared pie dish and smooth the top gently with a spatula. Bake for 10 to 12 minutes until the edges are firm and the center begins to set but is not fully done.
Step 6: Remove the pie from the oven and evenly sprinkle 3/4 cup of chocolate chips over the crust.
Step 7: Sprinkle the shredded coconut evenly over the chocolate chips.
Step 8: Drizzle the sweetened condensed milk evenly across the coconut layer—no need for exact measurements, just eyeball it.
Step 9: Drizzle the caramel sauce evenly over the condensed milk layer.
Step 10: Return the pie to the oven and bake for about 25 minutes, watching carefully in the last 10 minutes to prevent burning. Look for slight bubbling near the edges and a set center. The pie will firm up as it cools.
Step 11: While the pie cools, melt 3/4 cup of semi-sweet chocolate chips in a small microwave-safe bowl. Heat in 10-second increments, stirring until smooth.
Step 12: Drizzle the melted chocolate over the pie in long, parallel vertical lines about 1/2-inch apart. You can use a spoon or a bag with a small corner cut for a neater look. The pie does not need to be completely cooled before this step.
Step 13: Let the pie cool on a wire rack for at least 4 hours, or overnight. This allows the chocolate drizzle to set and the filling to firm up properly. Slice only when fully set to avoid a messy result.

Tips & Variations

Using salted caramel sauce helps balance the sweetness, but regular caramel can be used if preferred.
Loosely measure the coconut for a light texture; packing it can make the topping too heavy.
Toasting the shredded coconut lightly before adding it can enhance the coconut flavor.
For a quicker set, refrigerate the pie after it cools to room temperature.

Storage

Store the pie covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, allow the pie to come to room temperature before serving for the best texture. Reheat slices gently in the microwave for about 15 seconds if desired.

How to Serve

A slice of pie sits on a white plate with a white marbled surface in the background. The pie has three visible layers: a light golden crumbly base, a thick dark brown middle layer that looks smooth and rich, and a top layer made of shiny, golden oats mixed with caramel. There are thick, dark chocolate drizzles spread unevenly across the top in three bold lines. Some small crumbs are scattered near the edge of the plate. A silver fork is placed on the right side of the plate, with its prongs pointing toward the pie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pie dish?

A 9-inch pie dish is ideal for this recipe to ensure proper baking time and layer thickness. Using a smaller dish may require longer baking, while a larger one could thin out the layers.

What if I don’t have sweetened condensed milk?

Sweetened condensed milk is key for the gooey texture and sweetness. If unavailable, you can try making your own by simmering full-fat milk and sugar, but results may vary. It’s best to source a can if possible.