Samoas Cookie Pie Recipe – Powerful, Easy, Delicious

Samoas Cookie Pie is your dream dessert if you’ve ever wished the Girl Scouts sold their cookies by the pie. Just picture this: buttery cookie crust, rich caramel, sweet toasted coconut, and drizzles of melty chocolate all hanging out in one glorious 9-inch dish. And guess what? You don’t need to wait for cookie season to make it happen.

This recipe captures everything you love about Samoas cookies but amps it up into a luscious, gooey pie that’s way easier than it looks—and way harder to stop eating once you start. It comes together in under an hour and delivers that chewy-crunchy-sweet-salty magic in every bite. Whether you’re hosting brunch, bringing dessert to a potluck, or simply in need of a little self-care baking session (we’ve all been there), this is the recipe that delivers. With the primary keyword Samoas Cookie Pie working its magic from start to finish, get ready to meet your new favorite indulgence.

Table of Contents

What is Samoas Cookie Pie?

Samoas Cookie Pie is basically what happens when your favorite Girl Scout cookie gets a dramatic (and delicious) glow-up. If you’re new to Samoas, they’re those coconut-caramel-chocolate cookies that kids sell in cardboard boxes every spring—and that grown-ups hide in the back of the freezer like prized possessions.

Now imagine that cookie in pie form: soft cookie base, warm layers of chocolate and gooey caramel, with toasted coconut layered on top and drizzled with more chocolate for good measure. It’s everything you love about Samoas, but with way more to love per slice. It’s perfect for those moments when one cookie just won’t cut it. Whether you serve it warm with a scoop of vanilla ice cream or sneak bites straight from the fridge (no judgment here), this pie hits all the right notes of sweet, salty, chewy, and crunchy.

Reasons to Try Samoas Cookie Pie

There are a hundred reasons to fall head over heels for Samoas Cookie Pie, but let’s narrow it down. First, it’s fast. We’re talking 10 minutes of prep time, then it bakes into gooey glory in under 45 minutes. Second, it’s ridiculously easy. No fancy equipment or pastry skills needed—if you can melt butter and drizzle chocolate, you’re already halfway there.

Third, it’s a total crowd-pleaser. Whether you’re baking for picky kids or sophisticated dessert lovers, this pie hits that nostalgic sweet spot with a twist. It’s also super forgiving—slightly underbake it for extra gooeyness, or let it firm up for a chewier slice. And the best part? You can make it ahead, freeze it, or eat it straight from the pan with a fork. No one’s judging. Pair it with something bright like this lemon blueberry bread if you’re hosting a brunch, or serve it after dinner for a knockout finale.

Ingredients Needed to Make Samoas Cookie Pie

• ½ cup unsalted butter (1 stick), melted
• 1 large egg
• ½ cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt, or to taste
• ¾ cup semi-sweet chocolate chips (for sprinkling)
• 1 ½ cups sweetened shredded coconut (loosely measured)
• About 10 ounces sweetened condensed milk (2/3 of a 14-ounce can)
• 4 to 5 ounces salted caramel sauce (store-bought or homemade)
• ¾ cup semi-sweet chocolate chips, melted (for drizzling)

Instructions to Make Samoas Cookie Pie – Step by Step

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (because no one wants a cold oven surprise later). Grab your favorite 9-inch pie dish and coat it well with nonstick spray. You can also use a parchment round on the bottom if you’re nervous about sticking. Set the dish aside—it’s pie’s future home.

Step 2: Mix the Base

In a large microwave-safe bowl, melt your butter—usually 1 minute on high does the trick. Let it cool for about 30 seconds so you don’t accidentally scramble the egg. Add the egg, brown sugar, and vanilla extract to the bowl and whisk everything together until it’s smooth and glossy, like cookie dough sunshine.

Sprinkle in the flour and salt, and stir with a spoon or spatula just until combined. No need for elbow grease—just mix until the flour disappears. Overmixing here can lead to a tough crust, and we’re going for chewy cookie heaven.

Step 3: Bake the Crust

Transfer your dough into the prepared pie dish and smooth out the top with a spatula. Bake it for 10 to 12 minutes. You’re not fully baking it—just giving it a head start. You want the edges to be slightly set and the center to look puffed but still a bit soft. Trust the process. You’ll bake it again later.

Step 4: Add the Good Stuff

Remove the crust from the oven (carefully—it’s hot!) and sprinkle on ¾ cup of chocolate chips. Don’t worry about even spacing; the chips will melt and spread a bit. Next, scatter the shredded coconut evenly over the top. Then comes the magic: drizzle the sweetened condensed milk all over, followed by the caramel sauce. There’s no need to measure with a ruler—just eyeball it and go for full coverage. You want every bite to catch some of that golden drizzle.

Step 5: Bake Again (with a Watchful Eye)

Pop the pie back in the oven for another 25 minutes. Around minute 15, start watching like a hawk. The coconut and caramel can go from golden to “oops” real fast. You’re looking for slight bubbling around the edges and a mostly set center. It might look a bit soft in the middle—that’s fine. It firms up as it cools.

Step 6: Chocolate Drizzle

Once the pie is out of the oven, let it cool on a wire rack for at least 10 minutes. While it’s cooling, melt the remaining ¾ cup of chocolate chips in a microwave-safe bowl. Zap it for 1 minute, stir, then continue in 10-second bursts until smooth.

Now, take a spoon and drizzle that chocolate over the top in long, swoopy lines. Want to get fancy? Use a piping bag or a zip-top bag with the corner snipped off. If not, a spoon does just fine. You don’t need to wait until the pie is fully cool to drizzle—it can handle a little heat.

Step 7: Cool Completely

This is the hardest part: waiting. Let the pie cool at room temp for at least 4 hours—overnight is even better. It gives the center time to set and the chocolate drizzle a chance to firm up. Slice too early, and you’ll end up with a molten (delicious) mess.

And that’s your Samoas Cookie Pie step by step. Bookmark this recipe for when you want a rich, nostalgic dessert that feels like a big warm hug in pie form.

What to Serve with Samoas Cookie Pie

Samoas Cookie Pie is sweet, rich, and full of texture—so serving it with something cool and creamy is a smart move. A scoop of vanilla bean ice cream is a classic pick, but coconut or chocolate ice cream would be equally dreamy. If you’re looking for contrast, a cup of bold coffee or espresso balances the sweetness perfectly. Hosting a dessert buffet? Pair it with lighter treats like our no bake lemon blueberry pie or blueberry cream cheese muffins to round things out. And if you want to get really wild, serve it warm with a drizzle of extra caramel and a sprinkle of sea salt for that salty-sweet finish.

Key Tips for Making Samoas Cookie Pie

Keep your eye on the bake. Coconut, caramel, and condensed milk love to burn if left unattended, especially in those last 10 minutes. Better to pull the pie early and let it set than overbake. Use loosely packed coconut—don’t jam it into the measuring cup or you’ll throw off the balance. Let the butter cool slightly before adding your egg or you’ll end up with scrambled egg surprise. Want cleaner slices? Chill the pie for a couple of hours before cutting. Use a hot, sharp knife for clean cuts. For extra crunch, toast your coconut beforehand. And if you’re looking for a shortcut, use store-bought caramel—but try to pick one with a little salt for contrast. If you’re a fan of coconut-based desserts, check out our blueberry lemon pie bars for another fruity twist.

Storage and Reheating Tips Samoas Cookie Pie

This pie holds up beautifully over time, making it a great make-ahead treat. At room temperature, it’ll stay good for up to 5 days if stored airtight. Slice it into small wedges and wrap them individually in plastic wrap, then place them in a large zip-top bag. That way, you can grab a piece whenever a craving hits—no cutting required. Want to freeze it? Go for it! It freezes well for up to 6 months. When you’re ready to eat, thaw at room temp or give it a quick zap in the microwave for 10-15 seconds. If you prefer it warm and melty, reheat slices in a toaster oven at 300°F for about 5 minutes. You’ll get those chocolate and caramel layers gooey again, just like fresh-baked.

FAQs

Can I make Samoas Cookie Pie gluten-free? Yes! Just swap the all-purpose flour with your favorite 1:1 gluten-free flour blend. Almond flour won’t work here, though—it’s too soft.
Can I use dark chocolate instead of semi-sweet? Absolutely. Dark chocolate adds a slightly more intense bite and cuts through the sweetness.
Do I need to toast the coconut first? Not necessarily. It toasts naturally while baking, but if you like extra crunch and color, go ahead and toast it in a dry pan first.
Can I use homemade caramel? 100%. If you’ve got the time and the patience, homemade caramel sauce gives it that rich, buttery edge. But store-bought totally works too.
What kind of pie dish is best? A glass pie plate lets you see the doneness of the crust, but ceramic or metal works just as well. Just make sure to spray it generously.

Final Thoughts

Samoas Cookie Pie takes everything we adore about the classic Girl Scout cookie and turns it into a decadent, crowd-pleasing dessert that’s easier than it looks. It’s one of those rare recipes that’s both comforting and impressive—a guaranteed hit whether you’re baking for a holiday, a party, or just a random Tuesday when you need a win. And with our step by step guide, even the most casual bakers can pull it off without breaking a sweat. Don’t forget to explore other crave-worthy sweets like our easy strawberry crunch cake or this best-ever strawberry cake. Life’s short—eat the pie.

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