This Samoa pie captures the nostalgic essence of the classic Girl Scout cookies in a decadent, deep-dish format. It features layers of buttery cookie crust, rich caramel sauce, and toasted shredded coconut, all finished with a signature chocolate drizzle for a result that is even better than the boxed original.

Why You’ll Love This Recipe

• Authentic Flavor Profile — Perfectly replicates the iconic combination of toasted coconut, caramel, and chocolate that defines the Samoa cookie experience.
• Deep-Dish Decadence – Elevates the thin, crunchy cookie into a thick, chewy pie format that provides a more substantial and indulgent dessert.
• Textural Masterclass — Offers a complex variety of textures, from the soft, buttery cookie base to the sticky caramel-coconut filling and the snap of the chocolate drizzle.
• Simple Pantry Staples – Utilizes accessible ingredients like sweetened condensed milk and chocolate chips to achieve a high-end, gourmet result.
• One-Dish Convenience — The base is mixed and the entire dessert is baked and served in a single pie dish, minimizing kitchen cleanup.
• Make-Ahead Ease — This pie is designed to set over several hours or overnight, making it the perfect dessert to prepare a day before an event.

Ingredients You’ll Need

The Cookie Crust

• ½ cup unsalted butter (1 stick) — Melted to provide the rich, tender foundation for the cookie base.
• 1 large egg — Acts as the binder to give the crust its soft, chewy structure.
• ½ cup light brown sugar (packed) — Sweetens the dough while adding a subtle molasses note for depth.
• 1 teaspoon vanilla extract — Enhances the aromatics of the butter and sugar.
• 1 ¼ cups all-purpose flour — The structural core that builds the thick cookie base.
• ¼ teaspoon salt — Essential for balancing the high sugar content of the toppings.

The Samoa Toppings

• ¾ cup semi-sweet chocolate chips — Sprinkled directly onto the warm crust to create a foundational chocolate layer.
• 1 ½ cups sweetened shredded coconut — Provides the signature chewy texture and tropical flavor.
• 10 ounces sweetened condensed milk (approx. 2/3 can) — Binds the coconut and caramel together into a gooey, stable filling.
• 4 to 5 ounces salted caramel sauce — Introduces a savory-sweet, caramelized depth that defines the Samoa profile.
• ¾ cup semi-sweet chocolate chips (melted) — Used for the final decorative drizzle that sets as the pie cools.

Step-by-Step Instructions

Mix the Base Preheat your oven to 350°F and grease a 9-inch pie dish. In a microwave-safe bowl, melt the butter, then whisk in the egg, brown sugar, and vanilla until the mixture is smooth and glossy.

Form and Par-Bake Stir in the flour and salt until just combined, being careful not to overmix. Spread the batter into the pie dish and bake for 10–12 minutes until the edges begin to firm up and the center starts to set.

Layer the Toppings Remove the par-baked crust and immediately sprinkle with ¾ cup of chocolate chips. Layer the shredded coconut over the chocolate, then drizzle evenly with the sweetened condensed milk and the caramel sauce.

Bake to Golden Perfection Return the pie to the oven for approximately 25 minutes. Watch the pie closely during the final 10 minutes, as the coconut and sugar-heavy liquids are prone to burning; remove when the edges bubble and the center looks set.

Drizzle and Decorate Melt the remaining chocolate chips in the microwave in short increments until smooth. Using a spoon or pastry bag, drizzle the chocolate in parallel lines across the top of the warm pie.

Cool and Set Place the pie on a wire rack and allow it to cool completely for at least 4 hours, or preferably overnight. This resting period is vital for the interior to firm up into sliceable portions.

Recipe Notes & Tips

• Avoid Scrambled Eggs — When mixing the base, let the melted butter cool slightly before adding the egg to prevent the heat from cooking the egg proteins prematurely.
• The “Hawk” Watch — Because sweetened condensed milk and coconut have high sugar contents, they can transition from toasted to burnt very quickly. Start checking the oven 15 minutes into the second bake.
• Don’t Pack the Coconut — Measure the shredded coconut loosely to ensure it toast evenly and doesn’t create a dense, heavy layer that prevents the center from baking.
• Patience is Key — Slicing into the pie while it is still warm will result in a “literal hot mess.” The internal structure requires a full cooling cycle to stabilize.
• Underbake vs. Overbake — If the edges are bubbling and the center no longer looks liquid, pull it out. The residual heat in the pie dish will continue to cook the crust as it cools.

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 35 minutes
• Total Time: 45 minutes
• Servings: 1 9-inch pie (approx. 8–10 slices)
• Calories: ~682 kcal per serving (Estimation based on standard ingredients).

Perfect Pairings

• Cold Glass of Milk — The classic pairing to cut through the intense sweetness and richness of the caramel.
• Unsweetened Black Coffee — The bitterness of the coffee provides a necessary balance to the high sugar content.
• Vanilla Bean Ice Cream — Serve a warm slice (after it has set once) with a scoop of cold cream for a “pie ala mode” experience.
• Fresh Raspberries – The tartness of the berries offers a refreshing acidic contrast to the heavy chocolate and coconut.

Ideal Occasions

• Girl Scout Season Celebrations — A perfect homemade alternative for when you run out of the boxed favorites.
• Holiday Dessert Tables — Its impressive layers and chocolate drizzle make it a visually striking center-piece.
• Office Potlucks — Sturdy enough to transport and always a crowd favorite due to the recognizable flavor profile.
• Birthday Parties — A fun, “cookie-centric” alternative to a traditional birthday cake.

Storage & Serving Tips

• Room Temperature Storage — Keep the pie in an airtight container for up to 5 days; the texture remains excellent at room temperature.
• Freezer Longevity — This pie freezes beautifully for up to 6 months. Slice into wedges and wrap individually in plastic wrap for quick, on-the-go treats.
• Slice with Care — Use a sharp, thin-bladed knife wiped clean between cuts to maintain the integrity of the chocolate drizzle.
• Reheating — If you prefer a gooier texture, microwave an individual slice for 10–15 seconds just before eating.

Creative Variations to Try

• Dark Chocolate Swap — Use 70% dark chocolate chips and drizzle for a less sweet, more intense cocoa flavor.
• Pretzel Crust Twist — Fold ½ cup of crushed pretzels into the cookie dough for a salty-sweet crunch.
• Peanut Butter Drizzle — Replace half of the chocolate drizzle with melted peanut butter to lean into a “Tagalong” hybrid flavor.
• Toasted Nut Add-ins — Add ½ cup of chopped pecans or almonds to the coconut layer for extra earthiness.

Troubleshooting Common Issues

• Burnt Coconut – Solution: If the coconut is browning too fast, tent the pie loosely with aluminum foil for the remainder of the bake.
• Runny Center – Solution: The pie likely needs more cooling time. Refrigerate it for 2 hours to help the sweetened condensed milk and caramel solidify.
• Sticking to the Pan – Solution: Be aggressive with the non-stick cooking spray before adding the dough; the caramel can become very “glue-like” once baked.
• Chocolate Drizzle is Clumpy – Solution: Add a teaspoon of coconut oil or vegetable oil to the chocolate chips before melting to create a smoother, more fluid drizzle.

Why This Recipe Works

The success of this pie is rooted in thermal residual setting and sugar caramelization. The par-baking step ensures the cookie base has enough structural integrity to hold the heavy toppings, while the second bake allows the sweetened condensed milk to perform a minor Maillard reaction, turning into a dulce-de-leche-like binder for the coconut. The high fat content in the butter and chocolate ensures a tender mouthfeel, while the cooling phase allows the saturated fats and sugars to re-solidify into a stable, sliceable matrix. At approximately 680 calories per serving, this is a high-energy, indulgent treat meant for sharing.

Final Thoughts

The Samoas Cookie Pie is a masterclass in elevating childhood nostalgia into a sophisticated, deep-dish dessert. It provides all the beloved flavors of the classic cookie with a significantly more luxurious and satisfying texture. For a lighter version, you can utilize unsweetened coconut and a low-sugar caramel sauce, though the original “YUM” factor is best achieved through the full-sugar traditional method.