Samoas Cookie Pie

Name: Samoas Cookie Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 0.75 cup granulated sugar; 0.5 cup unsalted butter (softened); 2 cups shredded coconut (toasted); 1 cup caramel sauce; 1 cup semi-sweet chocolate chips (melted)

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By: Maria
Posted: 01/10/2025

Samoas Cookie Pie is a decadent dessert inspired by the beloved Girl Scout cookie, Samoas. This indulgent pie features a buttery shortbread crust, a gooey caramel-coconut filling, and a rich chocolate drizzle. Perfect for parties, holidays, or satisfying your sweet tooth, this pie is a delightful combination of textures and flavors that will wow everyone at the table.

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Ingredients

For the Crust

1 cup (230 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 cups (250 g) all-purpose flour
1/4 tsp salt

For the Filling

2 cups (200 g) shredded sweetened coconut, toasted
1 cup (240 g) caramel sauce or melted caramel candies
2 tbsp heavy cream

For the Chocolate Drizzle

1/2 cup (90 g) semisweet chocolate chips
1 tsp coconut oil or butter

Directions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the flour and salt, mixing until a crumbly dough forms.
Press the dough evenly into the prepared pie pan, ensuring it covers the bottom and sides. Prick the bottom with a fork to prevent puffing.
Bake for 15-18 minutes, or until the crust is golden brown. Let it cool completely.

Step 2: Toast the Coconut

Spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Watch closely to avoid burning.

Step 3: Make the Filling

In a microwave-safe bowl, combine the caramel sauce and heavy cream. Heat in 20-second intervals, stirring after each, until smooth and melted.
Stir the toasted coconut into the caramel mixture until fully combined.

Step 4: Assemble the Pie

Spread the caramel-coconut mixture evenly over the cooled crust.

Step 5: Add the Chocolate Drizzle

Melt the chocolate chips and coconut oil (or butter) in the microwave in 20-second intervals, stirring until smooth.
Drizzle the melted chocolate over the pie in a zigzag pattern.

Step 6: Chill and Serve

Refrigerate the pie for at least 1 hour to set. Slice and serve chilled or at room temperature.

Notes

Caramel substitute: Use dulce de leche or homemade caramel if preferred.
Storage: Store the pie in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the refrigerator.

Conclusion

Samoas Cookie Pie is a heavenly dessert that captures the iconic flavors of Samoas Cookies in a show-stopping pie. With its buttery crust, gooey caramel-coconut filling, and rich chocolate drizzle, this pie is a guaranteed hit. Try this easy recipe today and treat yourself to a slice of indulgence!

Frequently Asked Questions

Can I make the Samoas Cookie Pie ahead of time?

Yes, you can definitely make the Samoas Cookie Pie ahead of time. The crust can be baked a day or two in advance and stored at room temperature, well-wrapped. The assembled pie, with the caramel-coconut filling and chocolate drizzle, can be made up to a day in advance and stored in the refrigerator. Allow the pie to chill for at least an hour before serving, or even longer for a firmer set.

Are there any ingredient substitutions I can make for the Samoas Cookie Pie?

Absolutely! For the crust, you can substitute gluten-free all-purpose flour using a 1:1 ratio, though the texture may be slightly different. For the caramel, dulce de leche can be used as a direct substitute, or you can use melted caramel candies if you prefer. If you don’t have heavy cream, you can use half-and-half, but the filling may be slightly less thick. For the chocolate drizzle, you can substitute dark chocolate chips for a more intense flavor, or use butter instead of coconut oil.

How do I know when the crust and the filling are perfectly cooked?

The crust is done when it’s golden brown and slightly firm to the touch, usually after 15-18 minutes in the oven. The caramel-coconut filling is ready when it’s smooth and evenly combined, and the coconut is lightly toasted and fragrant. The chocolate drizzle is ready when it’s melted and smooth, and easily drizzled over the pie. You can also use a thermometer to check the internal temperature of the caramel filling, aiming for around 160°F (71°C) after the coconut has been added.

Can I scale this Samoas Cookie Pie recipe up or double it?

Yes, you can scale this recipe up or double it, but you’ll need to adjust accordingly. For a double batch, use a larger pie pan or divide the dough and filling between two 9-inch pie pans. The baking time for the crust might need a slight increase, so keep an eye on it. The cooking time for the caramel filling will likely remain the same. Be sure to have enough space in your microwave for melting the chocolate.

What are the nutritional highlights of this Samoas Cookie Pie?

This Samoas Cookie Pie offers a good dose of carbohydrates and fats from the butter, flour, caramel, and chocolate. The shredded coconut provides fiber and healthy fats. The pie also contains small amounts of vitamins and minerals from the ingredients. It’s a treat, so enjoy it in moderation as part of a balanced diet.