If you’ve ever dreamed of combining the chewy, caramel-coconut-chocolate magic of a beloved Girl Scout cookie with the comfort and wow-factor of a homey pie, this Samoas Cookie Pie is about to become your new obsession. This delightful dessert brings together a buttery cookie base, sweet coconut, gooey caramel, and a luxurious drizzle of chocolate for a treat that literally stops conversations. Perfect for sharing (or not!), every bite of this Samoas Cookie Pie is loaded with texture and rich flavor that will have everyone coming back for seconds.

Ingredients You’ll Need

You’ll be amazed at how straightforward the ingredient list is for such a showstopping dessert! Each item plays a crucial role in building the decadent layers, creating those classic Samoas flavors in pie form.

Unsalted butter: Melted butter is the foundation of a dreamy, chewy cookie crust that holds everything together.
Large egg: Adds richness and helps bind your crust for the perfect sliceable pie.
Light brown sugar: Gives a soft, caramelly sweetness and deeper color to the crust.
Vanilla extract: Don’t skip this! Vanilla brings out the warm, sweet notes in both the crust and the filling.
All-purpose flour: The sturdy, classic base for the cookie crust—measure lightly for best texture.
Salt: A little salt balances all the sweetness and enhances flavor throughout the pie.
Semi-sweet chocolate chips (for sprinkling): Provides melty, gooey pockets of chocolate right in the middle layer.
Sweetened shredded coconut: Lightly mounded in the cup, this gives the real Samoas chew and signature flavor.
Sweetened condensed milk: Adds sweet gooeyness that melds everything together and keeps the pie moist.
Salted caramel sauce: Either homemade or store-bought; brings a lush, buttery finish—regular caramel works too.
Semi-sweet chocolate chips (for drizzling): Melting these for the topping gives you that iconic Samoas stripe look and extra chocolate richness.

How to Make Samoas Cookie Pie

Step 1: Prepare Your Pie Dish

Begin by preheating your oven to 350F and getting your 9-inch pie dish ready with a generous coating of nonstick cooking spray. Making sure the dish is well-coated will let every sticky, caramelized bite release beautifully.

Step 2: Mix the Cookie Crust

In a large, microwave-safe bowl, melt your butter so it’s completely liquid—about one minute on high. Let the butter cool off for a moment just so it won’t cook the egg. Whisk in the egg, brown sugar, and vanilla until the mixture is totally smooth and glossy. Add the flour and salt, stirring gently until just combined—no over-mixing! The dough will look thick and that’s just what you want. Spread the batter evenly into your prepared pie dish and smooth out the top.

Step 3: Partially Bake the Crust

Pop the crust into your preheated oven and bake for about 10 to 12 minutes. You want the edges to start firming up and the center to set just a bit—don’t worry, it’s not supposed to be done at this point. This step helps the crust hold up later under all the fabulous toppings.

Step 4: Add Your Samoas Layers

Remove the pie from the oven and gently sprinkle the 3/4 cup of semi-sweet chocolate chips over the partly baked cookie base so they begin to melt. Next, shower the entire crust with your shredded coconut, getting as even a layer as you can. Drizzle the sweetened condensed milk right over the coconut, covering it evenly—no need to be exact here. Follow with a generous drizzle of caramel sauce, swirling it over every nook and cranny for a true Samoas Cookie Pie effect.

Step 5: Bake to Gooey Perfection

Return the pie to the oven and bake for another 25 minutes. Watch carefully near the end—especially in the last 10 minutes—since coconut and caramel can brown (or burn!) quickly. You’re looking for slight bubbling near the edges and a more set, drier center. If you’re unsure, it’s better to take it out a minute early so you get that soft, chewy bite.

Step 6: Finish with Chocolate Drizzle

Once out of the oven, let your pie cool a bit so it firms up. Melt the remaining 3/4 cup of chocolate chips and, with a spoon or piping bag, drizzle those beautiful stripes across the top. Not only does this make the pie irresistible, but it really finishes the Samoas Cookie Pie look.

How to Serve Samoas Cookie Pie

Garnishes

For an extra-special presentation, sprinkle a few additional toasted coconut flakes or a little pinch of flaky sea salt over the top right before serving. A scoop of vanilla ice cream or a fluff of whipped cream transforms each slice into a showstopping dessert worthy of any occasion.

Side Dishes

If you’re enjoying your Samoas Cookie Pie at a gathering, balance all the sweetness with a simple fruit salad, some tart fresh berries, or coffee to sip alongside. The combination of crunchy, fresh fruit or the bitterness of coffee highlights the pie’s gooey, indulgent layers.

Creative Ways to Present

Consider cutting the pie into small bars or wedges for a party platter, or serve warm slices in ramekins for an individual twist. Mason jars layered with pie pieces, ice cream, and extra caramel are almost too adorable to resist! However you serve it, this pie vanishes quickly.

Make Ahead and Storage

Storing Leftovers

Keep your Samoas Cookie Pie covered tightly on the countertop for up to two days, or in the refrigerator for up to five days. It stays moist and chewy for days, and the flavors meld even more.

Freezing

This pie freezes wonderfully! Slice and wrap individual pieces in plastic wrap, then stash them in a freezer-safe bag. When you’re ready, thaw at room temperature or overnight in the fridge for a homemade treat any time.

Reheating

To recapture a fresh-baked gooey texture, warm individual slices in the microwave for 10–20 seconds or pop the whole pie (covered) in a 300F oven for about 10 minutes. Just enough heat brings the chocolate and caramel back to life.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, you can use unsweetened coconut if you prefer a less sweet dessert, but the texture and flavor will be a bit different—sweetened coconut adds both moisture and flavor that makes the Samoas Cookie Pie so reminiscent of the original cookie.

Is it OK to use store-bought caramel sauce?

Absolutely! Store-bought salted caramel saves time and works perfectly, but if you want to go the extra mile, homemade caramel will really take your Samoas Cookie Pie to the next level.

What’s the best way to slice the pie neatly?

Let the pie cool completely so it sets up before slicing. For extra clean cuts, use a sharp knife wiped clean between slices—this prevents the sticky caramel and chocolate from dragging.

Can I make this gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so your Samoas Cookie Pie will be just as delicious.

Do I need to toast the coconut first?

You don’t have to, but toasting the coconut before baking adds an extra layer of flavor and keeps things a little crunchier. It’s optional, but highly recommended if you have a few extra minutes.

Final Thoughts

If you’re craving something spectacular, there’s simply nothing quite like this Samoas Cookie Pie. It’s easier than you think, and every bite will put a smile on your face—so go ahead, bake one up, share it with friends, and make some sweet new memories!