Oh, you guys. If there’s one thing that instantly transports me back to childhood summers and carefree days, it’s the unmistakable, irresistible flavor of a Samoas cookie. You know the ones – the shortbread cookie base, that chewy caramel, toasted coconut, and those perfect chocolate stripes. Pure magic. For years, I’d stock up on boxes whenever they were in season, practically inhaling them. But lately, I’ve been craving that same flavor explosion in an even more decadent, shareable format. Enter the Samoas cookie pie. Seriously, if you’ve ever loved a Samoas cookie, this pie is going to be your new obsession. It’s like taking everything you adore about that classic cookie and turning it into a show-stopping dessert that’s surprisingly easy to whip up. Forget fussy individual cookies; this is a whole pie of pure joy, perfect for any gathering, or honestly, just a Tuesday night when you need a little something special. I’ve been tinkering with this recipe for a while now, trying to get that perfect balance of textures and flavors, and I think I’ve finally nailed it. This is the one I bring to potlucks, the one my family requests for birthdays, and the one that disappears faster than you can say “more coconut, please!”
What is a Samoas cookie pie?
So, what exactly *is* this glorious creation? Think of a Samoas cookie pie as a deconstructed and reimagined version of your favorite Girl Scout cookie. Instead of a small, individual cookie, we’re talking about a luscious, irresistible pie that captures all those iconic flavors in a bigger, bolder way. It typically starts with a simple, buttery shortbread crust that’s just sturdy enough to hold everything together. Then comes the star of the show: a rich, chewy caramel layer loaded with sweet, toasted coconut. And to finish it off, a drizzle of decadent chocolate that mimics those signature stripes. It’s not overly complicated, and that’s part of its charm. It’s essentially taking familiar, beloved flavors and presenting them in a comforting, familiar pie format. It’s the kind of dessert that feels both nostalgic and brand new, a total crowd-pleaser that tastes like a labor of love, even though it’s truly quite manageable for any home baker. It’s less about fancy techniques and more about bringing together simple, delicious components to create something truly spectacular.
Why you’ll love this recipe?
I love Samoas cookie pie, and I have a feeling you will too. I love it for many reasons.flavor is just out of this world. It’s got that perfect harmony of sweet, salty, buttery, chewy, and toasty. That caramel layer is truly dreamy, not too sticky, just perfectly gooey, and the toasted coconut adds this wonderful depth of flavor and a delightful crunch. Then there’s the simplicity. I know, I know, a pie can sound intimidating, but this one really isn’t. The crust is a breeze, the filling comes together with minimal fuss, and the chocolate drizzle is pure fun. It’s the kind of recipe that makes you feel like a baking rockstar without requiring a culinary degree. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Most of the ingredients are pantry staples, meaning you can whip this up without breaking the bank. It’s a fraction of the cost of buying fancy bakery pies, and honestly, so much tastier because you made it with love! Plus, the versatility is a huge win. While it’s divine on its own, I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. It’s also fantastic for so many occasions – birthdays, holidays, summer BBQs, or just because. What I love most about this particular recipe is how it perfectly balances that classic Samoas cookie vibe with the satisfying comfort of a homemade pie. It’s a guaranteed hit every single time, and the smiles it brings to people’s faces? Priceless. It’s a true testament to how simple ingredients can come together to create something utterly extraordinary, and that’s a lesson I try to bring into my kitchen every single day.
How to Make Samoas Cookie Pie
Quick Overview
This Samoas cookie pie is all about building layers of deliciousness. We’ll start with a simple press-in crust, then load it up with a rich, chewy caramel-coconut filling, and finish it with a tempting chocolate drizzle. The process is straightforward: mix the crust, bake it briefly, prepare the filling while it cools slightly, pour it in, bake again until set, let it cool, and then add that beautiful chocolate topping. It might sound like a few steps, but each one is easy and leads you closer to pie perfection. It’s designed to be accessible, so even if you’re new to pie-making, you’ll find this incredibly manageable and rewarding.
Ingredients
For the Main Batter (Crust):
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
For the Filling:
1 (14 ounce) can sweetened condensed milk
1 cup shredded sweetened coconut, plus more for topping if desired
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
For the Glaze:
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter or neutral oil (like canola or vegetable oil)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven preheated to 350°F (175°C). Grab a 9-inch pie plate. You don’t need to grease it since the crust is buttery, but just having it ready makes the process smoother. Make sure your pie plate is clean and dry, and set it aside while we get started on that delicious crust.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt. You want these to be really well combined so you don’t get any pockets of sugar or salt in your crust. A quick whisk does the trick, just to ensure everything is evenly distributed.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, cream together the softened unsalted butter and the vanilla extract. Make sure your butter is softened, not melted. You want it to be pliable so it can incorporate smoothly. Beat it until it’s light and fluffy. Then, gradually add the dry ingredients from Step 2 to the butter mixture. Mix on low speed or by hand until just combined and a crumbly dough forms.
Step 4: Combine
Now, press the dough evenly into the bottom and up the sides of your prepared 9-inch pie plate. I like to use the bottom of a measuring cup or a flat-bottomed glass to get a nice, even layer. Make sure there are no big gaps or thin spots. Once pressed in, prick the bottom of the crust all over with a fork. This helps prevent it from puffing up too much while it bakes. Then, bake the crust for about 12-15 minutes, or until it’s lightly golden around the edges. You want it to be set but not deeply browned yet. Once it’s done, take it out of the oven and let it cool slightly on a wire rack while you prepare the filling. This par-baking step is key for a sturdy, delicious crust.
Step 5: Prepare Filling
In a medium saucepan over medium heat, combine the sweetened condensed milk, shredded coconut, packed light brown sugar, melted butter, vanilla extract, and salt. Stir constantly until the sugar is dissolved and the mixture is smooth and begins to thicken slightly. This usually takes about 5-7 minutes. You’re looking for a consistency that’s pourable but has some body to it. Don’t let it boil vigorously; just a gentle simmer is perfect. It should smell absolutely amazing at this point – that sweet caramel and coconut aroma is so intoxicating!
Step 6: Layer & Swirl
Once your crust has cooled for about 10 minutes, carefully pour the warm filling over it. Spread it out evenly with a spatula to ensure it reaches all the edges. If you like extra coconut on top, sprinkle a little more shredded coconut over the filling now. I sometimes like to add a touch more for extra texture and visual appeal. Make sure the filling is distributed evenly so every bite is packed with that delicious caramel-coconut goodness. This is where the magic really starts to happen, and you can already envision the deliciousness to come.
Step 7: Bake
Now, pop that pie back into your preheated 350°F (175°C) oven. Bake for another 25-30 minutes, or until the edges of the filling are bubbly and set, and the center is just slightly jiggly. It will continue to set up as it cools. You don’t want it to be completely firm in the oven, as that can lead to a dry pie. A slight wobble in the center is exactly what you’re looking for. Keep an eye on it to make sure the crust doesn’t get too dark.
Step 8: Cool & Glaze
Once baked, carefully remove the pie from the oven and place it on a wire rack to cool completely. This is probably the hardest part – waiting! It needs to cool for at least 2-3 hours to fully set. While the pie is cooling, prepare the chocolate glaze. In a microwave-safe bowl, combine the semi-sweet chocolate chips and the butter or oil. Microwave in 30-second intervals, stirring well after each, until the chocolate is melted and smooth. Alternatively, you can melt it gently in a double boiler. Once the pie is completely cool, drizzle the melted chocolate over the top in a zig-zag pattern to mimic those classic Samoas stripes. A fork or a piping bag with a small tip works great for this. Let the chocolate set for about 15-30 minutes.
Step 9: Slice & Serve
Once the chocolate glaze has set, your Samoas cookie pie is ready to be sliced and devoured! For the cleanest slices, I recommend using a sharp knife that’s been dipped in hot water and wiped dry between cuts. Serve at room temperature or slightly chilled. This pie is absolutely divine on its own, but a small scoop of vanilla ice cream or a dollop of whipped cream takes it to another level. Enjoy every single bite of this coconutty, caramelly, chocolatey masterpiece!
What to Serve It With
This Samoas cookie pie is so versatile, it fits into almost any occasion! For a sweet start to the day, I love having a small slice with my morning coffee. The rich, comforting flavors are just the thing to ease into the day, and it feels like such a treat. For a more elegant brunch spread, I’ll often slice it a bit thinner and serve it alongside fresh berries or a light fruit salad. It adds that special, indulgent touch that makes brunch feel truly festive. As a dessert, well, it shines. It’s fantastic served warm with a scoop of good quality vanilla bean ice cream – the contrast of warm pie and cold ice cream is classic for a reason! A sprinkle of extra toasted coconut on top of the ice cream adds a lovely textural element. And for those cozy, quiet evenings when you just need a little comfort, a simple slice with a glass of cold milk is pure bliss. My family tradition is to have this for our “dessert of the month” – we pick one special dessert each month, and this one is always a top contender. It’s also a huge hit at potlucks; I always make sure to bring two because it goes so fast!
Top Tips for Perfecting Your Samoas Cookie Pie
Over the years of making this pie (and trust me, it’s been a lot!), I’ve picked up a few little tricks that I think make a big difference. When it comes to the crust, don’t overwork the dough! Mix it just until it comes together, otherwise, it can become tough. Pressing it evenly into the pan is crucial for an even bake. For the filling, using good quality sweetened condensed milk really does make a difference in the final flavor and texture. And toasting your coconut before adding it to the filling? Oh, it’s a game-changer! It brings out that nutty, deep flavor that’s so characteristic of Samoas. Just spread it on a baking sheet and toast in a 300°F oven for a few minutes until golden, watching it closely as it can burn quickly. For mixing advice, I always recommend using a stand mixer if you have one for the crust, but if you’re doing it by hand, make sure your butter is truly softened. This ensures a tender crust. For the filling, stir it constantly to prevent scorching and to ensure it thickens evenly. When it comes to swirl customization, I like to do a simple zig-zag with the chocolate, but some people get fancy with a toothpick to create more intricate patterns. You can even use dark chocolate or white chocolate for contrast. If you’re looking for ingredient swaps, you can absolutely use gluten-free all-purpose flour for the crust, though you might need a little less butter. For the coconut, if you’re not a huge fan, you can reduce the amount or omit it, but it really is a key flavor component here. And for baking tips, always trust your oven’s temperature. If your oven tends to run hot, you might need to reduce the temp slightly or shorten the baking time. A small amount of browning on the edges of the crust is good, but avoid deep browning. For the filling, if it looks like it’s browning too quickly on top, you can loosely tent it with foil. Finally, for glaze variations, if you don’t have butter or oil, a little bit of milk or cream can also help thin out the chocolate chips for drizzling, though the butter/oil give it a nice sheen.
Storing and Reheating Tips
One of the best things about this Samoas cookie pie is how well it keeps. If you have any leftovers (which is rare in my house!), I usually store the pie tightly covered with plastic wrap or aluminum foil at room temperature for up to two days. It stays delicious and moist that way. If you live in a very warm climate, or if it’s particularly humid, it might be safer to store it in the refrigerator to prevent the caramel from getting too soft. In the fridge, it will stay fresh and delicious for about 4-5 days. When storing in the fridge, make sure it’s in an airtight container or well-wrapped so it doesn’t absorb other smells. For freezer instructions, this pie freezes surprisingly well! You can freeze the entire pie, or individual slices. Wrap it very well in a couple of layers of plastic wrap, then add a layer of aluminum foil. It should keep well in the freezer for up to 2-3 months. To thaw, I usually bring it out of the freezer and let it thaw overnight in the refrigerator. For reheating, if you prefer it warm, you can gently reheat individual slices in the oven at around 300°F (150°C) for about 5-10 minutes, or in the microwave for about 20-30 seconds. Just be careful not to overheat it, or the caramel can become too runny. For glaze timing advice, I always recommend adding the glaze *after* the pie has completely cooled. If you add it to a warm pie, the chocolate will just melt and become a sticky mess. If you’re freezing the pie, I often glaze it *after* it has thawed to keep the chocolate looking its best.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Samoas cookie pie recipe. I truly believe this pie is more than just a dessert; it’s a little bite of happiness, a reminder of sweet childhood memories, and a guaranteed way to make any gathering feel extra special. It’s that perfect blend of textures and flavors that just sings – the buttery crust, the chewy, coconut-infused caramel, and that touch of chocolate. It’s comforting, it’s decadent, and honestly, it’s just plain fun to make and to eat. I hope you give this recipe a try and fall in love with it as much as I have. If you enjoy this pie, you might also love my recipe for [link to another related recipe, e.g., “Chewy Chocolate Chip Cookies”] or my [link to another related recipe, e.g., “No-Bake Peanut Butter Bars”]. Happy baking, and I can’t wait to hear how your Samoas cookie pie turns out! Let me know in the comments below if you try it or if you have any of your own special variations!
Samoas cookie pie
Ingredients
Main Ingredients
- 0.5 cup unsalted butter melted
- 1 large egg
- 0.5 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.25 teaspoon salt or to taste
- 0.75 cup semi-sweet chocolate chips for sprinkling
- 1.5 cups sweetened shredded coconut loosely packed
- 10 ounces sweetened condensed milk about two-thirds of 14-ounce can
- 4.5 ounces salted caramel sauce homemade or store-bought
- 0.75 cup semi-sweet chocolate chips melted for drizzling
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9-inch pie dish thoroughly with cooking spray and set aside.
- In a large microwave-safe bowl, melt the butter for about 1 minute on high power.
- Let the butter cool slightly before adding the egg to avoid scrambling it. Add the egg, brown sugar, and vanilla extract; whisk until smooth.
- Add the all-purpose flour and salt. Stir until just combined; do not overmix.
- Turn the batter into the prepared pie dish and smooth the top lightly with a spatula. Bake for 10 to 12 minutes or until the edges firm up slightly and the center begins to set. The pie is not done yet, but will bake more later.
- Remove the pie dish from the oven and evenly sprinkle 3/4 cup of the semi-sweet chocolate chips over the crust.
- Evenly sprinkle the shredded coconut over the chocolate chips.
- Drizzle the sweetened condensed milk evenly over the coconut layer.
- Drizzle the caramel sauce evenly over the pie.
- Return the pie to the oven and bake for about 25 minutes, until bubbling near edges and the center looks set. Watch carefully during the last 10 minutes to avoid burning.
- Let the pie cool in the dish on a wire rack. Meanwhile, melt the remaining 3/4 cup chocolate chips in a microwave-safe bowl in 10-second increments until smooth.
- Drizzle the melted chocolate in long parallel lines over the cooled pie.
- Allow the pie to cool completely for at least 4 hours or overnight before slicing and serving. This allows the chocolate drizzle to set and the pie interior to firm up.
