If you crave the sweet, gooey flavors of Samoas cookies all year long, this Samoas Cookie Pie is your dream dessert. With layers of caramel, chocolate, and toasted coconut, this pie delivers everything you love about the famous Girl Scout treat — in one easy, shareable bake. You don’t need a mixer, fancy tools, or cookie cutters — just one pan, a few pantry staples, and a serious sweet tooth.
Why You’ll Love This Samoas Cookie Pie
There’s something magical about the mix of chewy coconut, melty chocolate, and sticky caramel. This recipe turns those beloved Samoas flavors into a thick, chewy cookie pie that’s both rustic and elegant.
Here’s why you’ll love it:
- All the Samoas flavor — no waiting for cookie season.
- Easy one-bowl prep (no electric mixer needed).
- Perfectly chewy texture with a gooey caramel-coconut topping.
- Crowd-pleasing dessert for holidays, potlucks, or any sweet craving.
- Stores beautifully and can even be frozen for later.
Ingredients for Samoas Cookie Pie
This recipe makes one 9-inch cookie pie (serves about 10–12).
Cookie Pie Base
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Topping Layers
- 1 cup semi-sweet chocolate chips, divided
- 1½ cups sweetened shredded coconut
- ½ cup sweetened condensed milk
- ¼ cup caramel sauce (store-bought or homemade)
For Drizzle (Optional but Delicious!)
- ¼ cup semi-sweet chocolate chips, melted
- 1 teaspoon coconut oil (optional for shine)
🍯 Ingredient Notes & Substitutions
- Butter: Use unsalted for best flavor balance. If using salted, reduce added salt by half.
- Caramel Sauce: A thick caramel works best; avoid runny toppings.
- Sweetened Condensed Milk: Adds gooey richness — don’t substitute evaporated milk.
- Coconut: Toasting before baking adds extra depth, but not required.
- Chocolate Chips: Semi-sweet or dark chocolate balance the sweetness nicely.
If you’d like a non-dairy version, you can use coconut condensed milk and plant-based butter.
Step-by-Step Instructions
Step 1 – Prepare the Base
Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
In a large bowl, whisk together melted butter, egg, brown sugar, and vanilla until smooth. Stir in flour and salt until fully combined — the dough will be thick.
Step 2 – Bake the Cookie Base
Press the dough evenly into your prepared pie dish. Bake for 15 minutes, or until edges just begin to set and turn golden.
Step 3 – Add the Gooey Layers
Remove the pie from the oven. Sprinkle ¾ cup of the chocolate chips evenly over the warm crust. Add shredded coconut in an even layer, then drizzle with sweetened condensed milk and caramel sauce.
Step 4 – Bake Again
Return to the oven and bake for another 20–25 minutes, until the topping is bubbly and golden brown.
Step 5 – Cool Completely
This step is essential! Let the pie cool for at least 4 hours (or overnight) before slicing, so the gooey layers firm up.
Step 6 – Add the Final Drizzle
Melt the remaining chocolate chips with a teaspoon of coconut oil. Drizzle decoratively over the cooled pie. Let it set before serving.
Pro Tips for Success
- Don’t skip the cooling time! The pie needs to firm up before slicing.
- Line your pie pan with parchment for easier removal.
- Use quality caramel sauce — it makes all the difference in flavor.
- Chill slightly before cutting for cleaner slices.
- Reheat individual slices in the microwave for 10 seconds for a just-baked feel.
- Add a pinch of flaky salt on top to balance sweetness.
Flavor Variations
- Peanut Butter Samoas Pie: Swirl in 2 tablespoons of peanut butter before baking.
- Mocha Samoas Pie: Add 1 teaspoon espresso powder to the base for depth.
- Salted Caramel Twist: Use salted caramel and sprinkle sea salt on top.
- White Chocolate Coconut Pie: Replace half of the chocolate chips with white chocolate.
- Nutty Delight: Add chopped pecans or almonds to the topping.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream.
- Drizzle extra caramel before serving for a show-stopping presentation.
- Cut into small wedges for parties — this pie is rich!
Storage and Freezing Instructions
- Room temperature: Store covered for up to 3 days.
- Refrigerator: Lasts 1 week when chilled and wrapped tightly.
- Freezer: Freeze up to 6 months. Wrap slices individually for easy serving.
- To reheat, thaw overnight and warm slices briefly in the microwave.
Nutrition Facts (Per Serving – based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 4g |
| Carbohydrates | 45g |
| Total Fat | 23g |
| Fiber | 2g |
| Sodium | 130mg |
(Estimated values; may vary by ingredients used.)
Print
Simple Samoas Cookie Pie for Year-Round Cookie Lovers
- Total Time: 45 mins
- Yield: 1 pie (10–12 servings) 1x
Description
This Samoas Cookie Pie captures caramel, coconut, and chocolate in one gooey, chewy dessert you can make all year long.
Ingredients
½ cup unsalted butter, melted
1 large egg
1 cup light brown sugar
2 tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
1 cup semi-sweet chocolate chips, divided
1½ cups sweetened shredded coconut
½ cup sweetened condensed milk
¼ cup caramel sauce
1 tsp coconut oil (optional for drizzle)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
2. Whisk melted butter, egg, brown sugar, and vanilla.
3. Stir in flour and salt until dough forms.
4. Press dough into pie dish and bake 15 minutes.
5. Add ¾ cup chocolate chips, coconut, condensed milk, and caramel.
6. Bake 20–25 minutes more, until golden and bubbly.
7. Cool 4 hours before slicing.
8. Melt remaining chocolate and coconut oil; drizzle over pie.
Notes
Cool completely before cutting for clean slices.
Store covered at room temperature for up to 3 days.
Can be frozen up to 6 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sodium: 130mg
- Fat: 23g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
FAQ About Samoas Cookie Pie
What’s the difference between Samoas Cookie Pie and the original cookies?
This pie captures all the flavors of Samoas cookies — caramel, coconut, and chocolate — but in a soft, chewy pie form. It’s richer and gooier than the crisp Girl Scout version.
Can I make this pie ahead of time?
Yes! In fact, it’s best made a day ahead to allow full setting. Just keep it covered at room temperature or chilled.
How can I make it nut-free or allergy-friendly?
This pie is naturally nut-free, but always double-check your caramel and chocolate chip brands for allergen warnings.
Can I make mini versions?
Absolutely. Bake the dough and toppings in muffin tins lined with paper cups for adorable, bite-sized cookie pies. Reduce bake time by 5–7 minutes.
How do I prevent the center from being too soft?
Let the pie cool completely before slicing. The condensed milk and caramel need time to thicken as they cool.
Final Thoughts
This Simple Samoas Cookie Pie is a nostalgic, decadent dessert that turns your favorite cookie into a sharable, sliceable treat. Perfect for bake sales, potlucks, or cozy nights in, it delivers chocolate, caramel, and coconut bliss in every bite — no cookie season required.
