How long does Samoas Cookie Pie need to cool before slicing?

It’s essential to let the pie cool for at least 4 hours , though overnight is even better. This allows the caramel and sweetened condensed milk to set properly, ensuring clean slices and a perfect texture.

Can I make this Samoas Cookie Pie ahead of time?

Absolutely. This pie stores wonderfully. You can make it up to 2 days in advance and store it covered at room temperature. For longer storage, slice and freeze for up to 6 months .

Is it possible to make this Samoas Cookie Pie gluten-free?

Yes! Just replace the all-purpose flour with a 1:1 gluten-free flour blend . All other ingredients are naturally gluten-free, so this one swap is all you need to accommodate dietary needs.

Can I use unsweetened coconut instead of sweetened?

You can, but the flavor and texture will be slightly different. Sweetened shredded coconut contributes to the classic chewy texture and sweetness associated with Samoas. If using unsweetened, consider increasing the brown sugar slightly or adding a touch of maple syrup.

Samoas Cookie Pie – Easy, Gooey Dessert Recipe

Name: Samoas Cookie Pie
Prep time: 10 min
Cook time: 35 min
Total time: 4 h 45 min
Cuisine: American
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 packed; 2/3 of a 14-ounce can sweetened condensed milk (about 10 ounces); 4 to 5 ounces salted caramel sauce, store-bought or homemade; 3/4 cup semi-sweet chocolate chips, melted for drizzling

Description

This Samoas Cookie Pie is a gooey, indulgent twist on the classic Girl Scout cookie. Featuring a chewy cookie crust, layers of melted chocolate, sweetened coconut, caramel drizzle, and a rich chocolate topping, it’s a dessert that’s easy to make and absolutely irresistible.

Ingredients

Scale

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 packed
2/3 of a 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce, store-bought or homemade
3/4 cup semi-sweet chocolate chips, melted for drizzling

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie dish generously with cooking spray.
In a large microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the egg, brown sugar, and vanilla extract until smooth.
Add the flour and salt, stirring just until combined. Do not overmix.
Spread the dough evenly into the prepared pie dish and bake for 10–12 minutes, just until the edges start to firm up and the center is slightly set.
Remove from oven. Evenly sprinkle 3/4 cup chocolate chips over the crust, then add the shredded coconut.
Drizzle sweetened condensed milk and salted caramel sauce evenly over the top.
Return to oven and bake for another 25 minutes, or until bubbling and golden. Watch carefully during the last 10 minutes to avoid burning.
Let the pie cool on a wire rack. Melt the remaining 3/4 cup chocolate chips and drizzle over the pie in lines.
Cool for at least 4 hours (or overnight) before slicing to allow it to set.

Notes

Let the pie cool fully before slicing to prevent a messy texture.
You can use regular caramel sauce instead of salted caramel.
Store leftovers in an airtight container at room temperature for up to 5 days.
Freeze individually wrapped slices for up to 6 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 682
Sugar: 74g
Sodium: 232mg
Fat: 32g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 95g
Fiber: 4g
Protein: 10g
Cholesterol: 76mg