I love this recipe because it captures all the flavors of a classic Samoas cookie in an easy-to-make pie form.
I enjoy the combination of caramel, coconut, and chocolate, which creates a dessert that feels both comforting and decadent. The recipe also uses simple pantry ingredients and comes together with minimal effort.
Another reason I keep coming back to this recipe is that it tastes even better after it has cooled and set, making it a great make-ahead dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Unsalted butter, melted
Large egg
Light brown sugar
Vanilla extract
All-purpose flour
Salt
Semi-sweet chocolate chips
Sweetened shredded coconut
Sweetened condensed milk
Salted caramel sauce
Semi-sweet chocolate chips for drizzling
Directions
I preheat the oven to 350°F and generously grease a 9-inch pie dish.
I melt the butter in a large microwave-safe bowl. Once it has cooled slightly, I whisk in the egg, brown sugar, and vanilla extract until smooth.
I add the flour and salt, stirring just until combined without overmixing.
I spread the batter evenly into the prepared pie dish and smooth the top with a spatula.
I bake the crust for 10 to 12 minutes, until the edges begin to firm up and the center starts to set.
After removing the pie from the oven, I sprinkle the chocolate chips evenly over the crust.
Next, I add an even layer of shredded coconut over the chocolate chips.
I drizzle the sweetened condensed milk across the coconut layer, followed by the caramel sauce.
I return the pie to the oven and bake for about 25 minutes, until the edges are lightly bubbling and the center looks more set.
I watch the pie carefully during the final minutes of baking because the coconut and caramel can brown quickly.
Once baked, I allow the pie to cool while I melt the remaining chocolate chips.
I drizzle the melted chocolate over the top in decorative lines.
Finally, I let the pie cool completely for at least 4 hours, or overnight, before slicing and serving.
Servings and timing
Servings: 8 slices
Prep time: 10 minutes
Bake time: 35 minutes
Cooling time: 4 hours
Total time: 4 hours 45 minutes
Variations
I sometimes use dark chocolate chips instead of semi-sweet chocolate for a richer flavor.
For extra texture, I like adding chopped toasted pecans or walnuts over the coconut layer.
When I want a more intense caramel flavor, I use homemade salted caramel sauce instead of store-bought.
I also enjoy lightly toasting the coconut before adding it to the pie for a deeper, nuttier taste.
storage/reheating
I store the pie tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, I freeze individual slices in airtight containers for up to 2 months.
If I prefer a warm slice, I heat it in the microwave for 10 to 15 seconds before serving. However, I often enjoy it at room temperature when the caramel and chocolate have fully set.
FAQs
Why does the pie need to cool for several hours?
I allow the pie to cool completely so the caramel, chocolate, and filling can firm up properly, making it much easier to slice.
Can I use regular caramel sauce instead of salted caramel?
Yes, I can substitute regular caramel sauce if salted caramel is not available. The pie will still have a delicious sweet flavor.
How do I prevent the coconut from burning?
I keep a close eye on the pie during the final 10 minutes of baking and cover it loosely with foil if the coconut starts browning too quickly.
Can I make this pie ahead of time?
Yes, I often make it the day before serving because the texture improves as it cools and sets overnight.
Can I use sweetened or unsweetened coconut?
I prefer sweetened shredded coconut because it provides the classic Samoas-style flavor and texture, but unsweetened coconut can also be used if desired.
Conclusion
This Samoas Cookie Pie is the ultimate dessert for anyone who loves the classic combination of chocolate, caramel, and coconut. I love how the buttery cookie crust supports the gooey layers on top, creating a dessert that is rich, satisfying, and perfect for sharing. Whether served for a celebration or a casual gathering, this pie is always a crowd-pleasing treat.
This Samoas Cookie Pie is loaded with chocolate, caramel, coconut, and a soft cookie base for an irresistible dessert inspired by the classic cookie favorite.
Author:Sarah
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:4 hours 45 minutes
Yield:8–10 servings (1 pie)
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Cookie Base
1/2 cup unsalted butter, 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
Topping
3/4 cup semi-sweet chocolate chips
1 1/2 cups sweetened shredded coconut
10 ounces sweetened condensed milk (about two-thirds of a 14-ounce can)
4–5 ounces salted caramel sauce
Chocolate Drizzle
3/4 cup semi-sweet chocolate chips, melted
Instructions
Prepare the Cookie Crust
Preheat the oven to 350°F (175°C).
Generously grease a 9-inch pie dish with nonstick cooking spray.
In a large microwave-safe bowl, melt the butter.
Allow the butter to cool slightly, then whisk in the egg, brown sugar, and vanilla extract until smooth.
Add the flour and salt and stir until just combined. Do not overmix.
Spread the dough evenly into the prepared pie dish.
Bake for 10–12 minutes, until the edges begin to set but the center is still slightly underbaked.
Add the Toppings
Remove the pie from the oven.
Sprinkle the chocolate chips evenly over the partially baked crust.
Evenly distribute the shredded coconut over the chocolate chips.
Drizzle the sweetened condensed milk evenly over the coconut.
Drizzle the caramel sauce evenly over the top.
Finish Baking
Return the pie to the oven and bake for 25 minutes, or until the edges are lightly bubbling and the center appears set.
Watch carefully during the final 10 minutes to prevent the coconut and caramel from over-browning.
Remove from the oven and place on a wire rack to cool.
Add the Chocolate Drizzle
Melt the chocolate chips in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth.
Drizzle the melted chocolate over the pie in parallel lines or your preferred pattern.
Cool and Serve
Allow the pie to cool completely for at least 4 hours, or overnight, before slicing.
Slice and serve once the chocolate drizzle has set and the filling has firmed up.
Notes
Salted caramel sauce enhances the classic Samoas cookie flavor, but regular caramel sauce works well too.
Do not skip the cooling time; the pie needs several hours to set properly.
Toast the coconut beforehand for an even deeper caramelized flavor.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
For cleaner slices, chill the pie before cutting.
