Samoas Cookie Pie is a decadent dessert that takes inspiration from the beloved Girl Scout Samoas cookies—also known as Caramel deLites—and transforms them into an indulgent, shareable pie. With a chewy cookie crust, a rich caramel and toasted coconut topping, and a drizzle of dark chocolate, this pie combines everything you love about the original cookie in a larger, sliceable form. It’s perfect for gatherings, celebrations, or anytime you’re craving the nostalgic flavors of Samoas with a creative twist that’s sure to impress both visually and in taste.
The History of Samoas Cookie Pie
Samoas cookies were introduced by the Girl Scouts in the mid-20th century and quickly became one of their top-selling cookie varieties. Their iconic combination of toasted coconut, gooey caramel, and chocolate has stood the test of time and become a nostalgic favorite for millions. As home bakers have sought ways to recreate and reinvent these flavors, the concept of Samoas in pie form emerged as a natural evolution—part of a broader movement in baking that favors oversized, shareable versions of classic treats. Samoas Cookie Pie allows for the same flavor profile to be enjoyed in larger portions and with a textural contrast between the soft cookie base and the chewy caramel topping. It reflects the creativity of modern dessert culture while honoring a timeless classic that continues to inspire new culinary expressions.
Ingredients Breakdown
The cookie crust is typically made from a combination of butter, brown sugar, and granulated sugar, creamed together for richness and texture. Eggs and vanilla extract are added for structure and flavor. All-purpose flour forms the base, while baking soda and salt provide lift and balance. Chocolate chips or chopped chocolate may be mixed into the dough to echo the chocolate drizzle of the original cookies. The topping consists of sweetened shredded coconut that is toasted until golden, combined with soft caramel—either homemade or store-bought—and sometimes thinned with a bit of cream or butter for smoothness. The pie is finished with melted dark or semisweet chocolate, which is drizzled or piped across the top in signature Samoas style.
Step-by-Step Recipe
- Preheat your oven to 175°C (350°F) and lightly grease a 9-inch pie dish or tart pan.
- In a large mixing bowl, cream together 115g (½ cup) of unsalted butter with 100g (½ cup) granulated sugar and 50g (¼ cup) brown sugar until light and fluffy.
- Add 1 large egg and 1 teaspoon of vanilla extract, and beat until well combined.
- In a separate bowl, whisk together 190g (1½ cups) of all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Gradually mix the dry ingredients into the wet ingredients just until incorporated.
- Fold in 100g (½ cup) chocolate chips or chopped semisweet chocolate, if using.
- Press the dough evenly into the prepared pie pan, smoothing the top with a spatula or your fingers. Bake for 18–22 minutes or until the edges are golden and the center is set. Let the crust cool completely.
- While the crust cools, spread 150g (about 2 cups) of sweetened shredded coconut in a single layer on a baking sheet and toast in the oven at 160°C (325°F) for 5–10 minutes, stirring occasionally, until golden brown.
- In a saucepan over medium-low heat, melt 300g (about 1 cup) of soft caramels with 2 tablespoons of heavy cream or milk, stirring frequently until smooth.
- Remove from heat and fold the toasted coconut into the caramel. Spoon this mixture over the cooled cookie base, spreading evenly.
- Melt 100g (3.5 oz) of dark or semisweet chocolate and drizzle it over the top in the classic Samoas striped pattern. You can also dip the bottom of each slice in chocolate for extra authenticity if desired.
- Allow the pie to cool and set completely at room temperature or in the refrigerator before slicing.
Tips for the Perfect Samoas Cookie Pie
Use room temperature butter for easier creaming and a smooth, even dough. Avoid overmixing the cookie dough once the flour is added to maintain a soft, tender texture. When toasting the coconut, watch it carefully and stir often, as it can burn quickly. If your caramel is too thick to stir, add a little more cream and heat gently until it reaches a spreadable consistency. For a polished finish, use a piping bag or a zip-top bag with the tip snipped off to drizzle the chocolate. Let the pie chill thoroughly before slicing to ensure clean cuts and to help the caramel topping firm up nicely.
Variations and Customizations
For a nutty twist, mix chopped pecans or almonds into the caramel-coconut topping. You can also flavor the cookie crust with a hint of cinnamon or espresso powder to deepen the flavor. Try using white chocolate or milk chocolate in place of dark chocolate for a sweeter version. Make a gluten-free version by using a 1:1 gluten-free baking flour blend. For a salted caramel spin, sprinkle flaky sea salt on top of the caramel layer before adding the chocolate drizzle. To make individual servings, press the dough into muffin tins and top each with the coconut-caramel mixture for mini Samoas pies. You can also experiment with a graham cracker or shortbread crust instead of the cookie base for a slightly different texture and taste.
Health Considerations and Nutritional Value
Samoas Cookie Pie is undeniably a rich dessert, high in sugar, fats, and carbohydrates. A typical slice can contain anywhere from 350 to 500 calories depending on portion size and ingredients used. The toasted coconut and chocolate add some fiber and antioxidants, while the egg and butter contribute small amounts of protein and essential fats. For a slightly healthier version, reduce the sugar in the crust, use dark chocolate with higher cocoa content, or substitute coconut sugar for a lower-glycemic option. You can also use reduced-fat coconut and make your own caramel using dates or coconut milk. While not a health food, Samoas Cookie Pie can be enjoyed mindfully as part of a balanced diet.
FAQ
Can I make this pie ahead of time? Yes, you can prepare the entire pie a day in advance and store it in the refrigerator. Let it come to room temperature before serving for the best texture.
Can I freeze Samoas Cookie Pie? Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Do I have to toast the coconut? Toasting the coconut enhances its flavor and texture, but if you prefer a softer topping, you can skip this step.
Can I use store-bought caramel sauce? Yes, but choose a thick, high-quality caramel. You may need to reduce it slightly on the stove to achieve the right consistency.
Can I make it dairy-free? Yes, use dairy-free butter, cream cheese caramel alternatives, and dairy-free chocolate. Also, ensure your caramels and chocolate chips are free from milk ingredients.
Samoas Cookie Pie
Ingredients
- ½ cup 1 stick unsalted butter, melted
- 1 large egg
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt or to taste
- ¾ cup semi-sweet chocolate chips for sprinkling
- 1½ cups sweetened shredded coconut measured loosely (do not pack)
- Approximately 10 ounces sweetened condensed milk about two-thirds of a 14-ounce can
- 4 to 5 ounces salted caramel sauce homemade or store-bought; regular caramel sauce can also be used
- ¾ cup semi-sweet chocolate chips melted (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 9-inch pie dish with nonstick cooking spray and set it aside.
- In a large microwave-safe bowl, melt the butter—this should take about 1 minute on high. Let it cool briefly so it’s not too hot, then whisk in the egg, followed by the brown sugar and vanilla extract, mixing until the mixture is smooth.
- Add the flour and salt, stirring just until combined. Be careful not to overmix the batter.
- Transfer the batter to the prepared pie dish and spread it evenly using a spatula. Bake the crust for 10 to 12 minutes, or until the edges are slightly firm and the center has just started to set. It won’t be fully baked yet, as it will return to the oven later to finish baking.
- Remove the pie from the oven and immediately sprinkle ¾ cup of semi-sweet chocolate chips evenly over the surface. Next, evenly scatter the shredded coconut across the top.
- Drizzle the sweetened condensed milk evenly over the coconut layer—no need to measure precisely, just eyeball it. Follow by drizzling the caramel sauce evenly across the top in the same manner.
- Return the pie to the oven and bake for an additional 25 minutes, or until the edges are bubbling slightly and the center looks more set and drier. Keep a close eye on the pie during the final 10 minutes of baking, as the coconut, caramel, and condensed milk can brown quickly. If in doubt, it’s better to underbake slightly than to overbake.
- Once baked, transfer the pie to a wire rack to cool in the dish. While it cools, melt ¾ cup of chocolate chips in a small microwave-safe bowl—start with 1 minute on high, then stir and continue heating in 10-second increments until smooth and fully melted.
- Use a spoon, or for a more polished look, a piping bag or zip-top bag with a corner snipped off, to drizzle the melted chocolate in long, even vertical lines spaced about ½ inch apart across the surface of the pie. You don’t need to wait for the pie to cool completely before drizzling the chocolate.
- Let the pie cool on the rack for at least 4 hours, or ideally overnight, before slicing. Cutting too soon can cause the warm filling and chocolate drizzle to run, so be patient to ensure neat slices and a set interior.