Samoas Cookie Pie
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Samoa Pie — This Samoa pie tastes even better than the Girl Scout cookies you grew up eating! It’s layered with caramel sauce, chocolate, and shredded coconut. YUM!
Addicting Samoa Pie Recipe
Growing up, I was a Girl Scout and I was great at ‘selling’ cookies. I would literally polish off a box of Samoas after school while doing my homework. Chock up another ‘sale’ my parents had to chip in for.
Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, no-bake, and foolproof Thin Mints recipe, it was time to tackle Samoas. The textures and flavors are all there in this giant Samoa pie. Gooey, chewy, sticky, sweet, and wonderful. Dare I say this may even be better than the real thing?
It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. Making individual Samoa cookies is way too labor-intensive and this giant cookie pie is the opposite.
I made a simple stir-together dough for the crust before topping it with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle. You can use homemade salted caramel or your favorite store-bought brand. I like salted caramel because the slight saltiness cuts through some of the sweetness but regular caramel sauce is fine.
Since I didn’t dip the bottom of this giant cookie in chocolate like traditional Samoas Girl Scout cookies, I added chocolate chips underneath the coconut layer, a la Seven Layer Bars, and there’s chocolate drizzled on top. You can never have too much chocolate.
The cookie base is soft, chewy, dense, and the perfect support system for the chocolate, coconut, and salted caramel that gets piled on. With this recipe, it’s Girl Scout cookie season year-round. Dangerous.
What’s in This Samoa Pie?
To make this Samoa cookie pie, you’ll need:
- Unsalted butter
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Semi-sweet chocolate chips
- Sweetened shredded coconut
- Sweetened condensed milk
- Salted caramel sauce
How to Make Samoa Pie
Whisk together the melted butter, egg, brown sugar, and vanilla before stirring in the flour and salt. Turn the batter into a greased pie dish and bake until the edges firm up slightly and the center is a little set.
Remove the pie crust from the oven and sprinkle chocolate chips over top. Then, sprinkle on the shredded coconut, followed by the sweetened condensed milk and salted caramel sauce. Return the Samoa pie to the oven and bake until there’s some bubbling near the edge of the dish and the center has dried out some and looks set.
Once the cookie pie is out of the oven, let it cool slightly before drizzling with melted chocolate. You’ll then need to let the Samoa pie set for a good 4 hours, as it needs time to fully set up.
How to Store Samoa Pie
This Samoa cookie pie will stay fresh for up to 5 days at room temperature if store in a sealed container. You can also store it for up to 6 months (I store it by slicing it into small wedges, wrapping each wedge individually in plastic wrap, and putting those in a large zip-top bag).
Can I Use Regular Caramel Sauce?
Yes, you can use regular or salted caramel sauce for this cookie pie recipe. Use whichever you have on hand!
Tips for Making a Samoa Pie
You’ll use about two-thirds of a standard 14-ounce can of sweetened condensed milk. Just eyeball it because it’s way too sticky to measure. The leftover portion can be used in coffee, iced coffee, no-bake truffles, or just eat it with a spoon.
Also, you need to watch your pie like a hawk during the last 10 minutes of baking. The coconut, caramel, and sweetened condensed milk are all prone to burning, so it’s better to under bake than over bake if you’re unsure.
Finally, you MUST let this Samoa pie cool for at least 4 hours (or overnight) before slicing and serving it. If you try to slice the pie immediately, you’ll have a literal hot mess on your hands and it’ll be impossible to eat a slice.
- 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
- Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
- Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
- Evenly sprinkle the coconut.
- Evenly drizzle the sweetened condensed milk (just eyeball it).
- Evenly drizzle the caramel sauce (just eyeball it).
- Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
- Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
- Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
- Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess.
Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plasticwrap, and putting those in a large ziptop bag.
Amount Per Serving: Calories: 682Total Fat: 32gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 232mgCarbohydrates: 95gFiber: 4gSugar: 74gProtein: 10g
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Originally posted February 12, 2015 and reposed on April 10, 2020 with updated text.
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