Introduction

This Samoas Cookie Pie captures the beloved flavors of the classic Girl Scout cookie in a rich, gooey dessert. With layers of chocolate, caramel, and coconut, it’s an indulgent treat perfect for special occasions or satisfying your sweet tooth.

A round glass dish contains a large oatmeal cookie pie with ten vertical thick drizzles of dark chocolate across the top layer. One slice is missing and partially eaten. Below the chocolate, the pie’s oatmeal layer is golden brown and textured with oats and bits of chewy edges. Two white plates each hold a single slice, showing the same textured oatmeal with dark chocolate drizzles. The plates rest on a white marbled surface with a faint fork nearby and a silver fork inside the glass dish. The scene is bright and clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
About 10 ounces (two-thirds of a 14-ounce can) sweetened condensed milk
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)

Instructions

Step 1: Preheat your oven to 350°F and spray a 9-inch pie dish thoroughly with cooking spray. Set aside.
Step 2: In a large microwave-safe bowl, melt the butter on high for about 1 minute. Let it cool briefly so the butter isn’t hot enough to scramble the egg.
Step 3: Add the egg, brown sugar, and vanilla extract to the melted butter. Whisk everything until smooth.
Step 4: Stir in the flour and salt just until combined. Avoid overmixing to keep the texture tender.
Step 5: Pour the batter into the prepared pie dish and smooth the surface with a spatula. Bake for 10 to 12 minutes, until the edges start to firm and the center begins to set.
Step 6: Remove the pie from the oven and evenly sprinkle 3/4 cup of semi-sweet chocolate chips over the crust.
Step 7: Evenly spread the shredded coconut on top of the chocolate chips.
Step 8: Drizzle the sweetened condensed milk evenly over the coconut layer—no need for precise measurement, just eyeball it.
Step 9: Drizzle the caramel sauce evenly over the sweetened condensed milk layer.
Step 10: Return the pie to the oven and bake for approximately 25 minutes. Watch closely in the last 10 minutes to prevent burning—it’s better to slightly underbake than overbake. The edges should bubble, and the center will look more set.
Step 11: While the pie cools on a wire rack, melt the remaining 3/4 cup of chocolate chips in a small microwave-safe bowl. Heat for about 1 minute on high, stirring every 10 seconds until smooth.
Step 12: Drizzle the melted chocolate over the pie in long, parallel vertical lines spaced about half an inch apart. You can use a spoon or a piping bag if you prefer.
Step 13: Let the pie cool completely on the wire rack for at least 4 hours or overnight. This allows the chocolate drizzle to set and the filling to firm up, ensuring clean slices.

Tips & Variations

For an extra layer of texture, toast the shredded coconut lightly before sprinkling it on the pie.
If you prefer less sweetness, use dark chocolate chips instead of semi-sweet.
Salted caramel sauce enhances the flavor balance, but regular caramel sauce works well too.
To melt chocolate more evenly, stir frequently and heat in short increments to avoid burning.

Storage

Store the Samoas Cookie Pie covered in the refrigerator for up to 3 days. To serve, let it come to room temperature or warm slightly in the microwave for 10-15 seconds. This helps soften the filling and improves the flavor.

How to Serve

A single slice of a nut and chocolate tart is placed on a white plate resting on a white marbled surface. The dessert shows three clear layers: a light golden crumbly base, a middle dark chocolate filling, and a top layer made of caramelized nuts with a shiny, crunchy texture. Three thick, wavy lines of dark melted chocolate are spread across the top, adding contrast to the golden nuts. Crumbs from the slice are scattered slightly on the plate near the edges, and a silver fork is placed beside the slice, ready to eat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dairy-free or vegan substitutes in this recipe?

Yes, you can substitute dairy-free butter and a vegan egg replacer to make this pie vegan-friendly. Use a plant-based caramel sauce and ensure your chocolate chips are dairy-free as well.

Why does the pie need to cool for several hours before slicing?

Cooling allows the filling to set firmly and the chocolate drizzle to harden, making slicing easier and preventing a messy, gooey texture. Patience ensures clean, attractive slices.