Introduction

This Samoas Cookie Pie brings together the beloved flavors of the classic Girl Scout cookie in a luscious and shareable dessert. With a buttery crust, gooey caramel and coconut filling, and rich chocolate drizzle, it’s perfect for impressing friends and family at any gathering.

The image shows a round dessert in a clear glass pie dish with a missing slice. The dessert has a textured golden-brown base with oats and nuts, topped with thick, dark chocolate drizzled in vertical stripes evenly spaced across the whole surface. Two slices of the dessert are served on white plates, placed above the pie dish, showing the layers clearly: a crumbly golden base with chocolate drizzle on top. A silver fork rests inside the pie dish near the empty space where a piece was taken out. 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 the oven to 350°F. Generously spray a 9-inch pie dish with cooking spray and set aside.
Step 2: In a large microwave-safe bowl, melt the butter by microwaving about 1 minute on high.
Step 3: Let the butter cool slightly to avoid scrambling the egg. Add the egg, brown sugar, and vanilla extract, then whisk until smooth.
Step 4: Stir in 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 with a spatula. Bake for 10 to 12 minutes until edges are set but the center is still soft.
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 on top of the chocolate chips.
Step 8: Drizzle the sweetened condensed milk evenly over the coconut layer.
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 prevent burning, as the coconut, caramel, and condensed milk can brown quickly. The edges should bubble slightly and the center will appear set.
Step 11: Let the pie cool on a wire rack while you melt 3/4 cup of 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, evenly spaced vertical lines using a spoon or piping bag.
Step 13: Allow the pie to cool completely at room temperature for at least 4 hours or overnight before slicing. This ensures the filling sets and the chocolate drizzle firms up for clean slices.

Tips & Variations

If you prefer a richer caramel flavor, use homemade salted caramel sauce or add a pinch of flaky sea salt on top before serving.
To avoid burning the topping, keep a close eye during baking and consider tenting loosely with foil if it browns too quickly.
For a nutty twist, sprinkle chopped toasted pecans or almonds over the caramel layer before baking.

Storage

Store the cooled pie covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave if desired, but be careful not to melt the chocolate drizzle too much. This pie also freezes well; wrap tightly and freeze for up to 1 month, thawing in the refrigerator before serving.

How to Serve

A slice of pie placed on a white plate on a white marbled surface. The pie has three visible layers: the bottom layer is a light beige crumbly crust, the middle layer is a thick, dark brown, smooth chocolate filling, and the top layer is a textured mix of golden brown nuts or oats coated in a glossy syrup. On top, there are three thick swirls of dark chocolate drizzled across the slice. A shiny silver fork is placed near the slice, with some crumbs scattered around on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular caramel sauce instead of salted caramel?

Yes, regular caramel sauce can be substituted, but the salted caramel adds a nice balance to the sweetness, so consider adding a sprinkle of sea salt if using regular caramel.

Why does the pie need to cool for several hours before slicing?

The cooling time allows the filling to firm up and the chocolate drizzle to set, which helps achieve clean slices and prevents the pie from becoming too gooey or messy.