Name: Samoas Cookie Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 large egg; ½ cup packed light brown sugar; 1 teaspoon vanilla extract; 1¼ cups all-purpose flour; ¼ teaspoon salt; ¾ cup semi-sweet chocolate chips; 1½ cups sweetened shredded coconut; 10 ounces sweetened condensed milk; 4 to 5 ounces salted caramel sauce; ¾ cup semi-sweet chocolate chips, melted

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Samoas Cookie Pie is one of my favorite desserts whenever I want something rich, indulgent, and packed with flavor. I combine a soft cookie crust with layers of chocolate chips, sweetened coconut, creamy caramel, and sweetened condensed milk to create a gooey, bakery-style treat inspired by the classic Samoa cookie. Every slice is loaded with chewy, chocolatey, caramel goodness that makes it perfect for holidays, celebrations, or simply satisfying a sweet craving.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, melted

1 large egg

½ cup packed light brown sugar

1 teaspoon vanilla extract

1¼ cups all-purpose flour

¼ teaspoon salt

¾ cup semi-sweet chocolate chips

1½ cups sweetened shredded coconut

10 ounces sweetened condensed milk

4 to 5 ounces salted caramel sauce

¾ cup semi-sweet chocolate chips, melted

Directions

I preheat my oven to 350°F (175°C) and generously grease a 9-inch pie dish.

In a large mixing bowl, I whisk together the melted butter, egg, brown sugar, and vanilla extract until smooth.

I stir in the flour and salt just until everything is combined without overmixing.

I spread the cookie dough evenly into the prepared pie dish.

I bake the crust for 10 to 12 minutes until the edges begin to set.

I remove the pie from the oven and evenly sprinkle the chocolate chips over the warm crust.

I add the shredded coconut over the chocolate layer.

I drizzle the sweetened condensed milk evenly across the coconut, followed by the salted caramel sauce.

I return the pie to the oven and bake for about 25 minutes, or until the filling is bubbling around the edges and the center is set.

After removing it from the oven, I drizzle the melted chocolate over the top.

I let the pie cool for at least 4 hours before slicing so the layers can fully set.

Servings and Timing

Servings: 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 682 kcal per serving

Variations

I sometimes use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor. When I want extra texture, I sprinkle chopped toasted pecans or almonds over the coconut before baking. For a richer caramel taste, I use homemade caramel sauce instead of store-bought. I also enjoy adding a small pinch of flaky sea salt on top after drizzling the melted chocolate for a delicious sweet-and-salty finish.

Storage/Reheating

I store leftover Samoas Cookie Pie tightly covered in the refrigerator for up to 5 days. If I want to keep it longer, I wrap individual slices well and freeze them for up to 3 months. I thaw frozen slices overnight in the refrigerator before serving. Although I usually enjoy this dessert chilled or at room temperature, I sometimes warm a slice in the microwave for 10 to 15 seconds to make the chocolate and caramel extra gooey.

FAQs

Can I make this pie ahead of time?

Yes. I actually prefer making it a day ahead because the layers have plenty of time to set, making the slices cleaner and the flavors even better.

Can I use unsweetened coconut?

I can, but the pie will be less sweet and won't have the same classic Samoa-inspired flavor. Sweetened shredded coconut gives the best texture and taste.

Why does the pie need to cool for four hours?

I let it cool completely because the caramel, chocolate, and condensed milk need time to firm up. This makes slicing much easier and keeps the layers intact.

Can I use homemade caramel sauce?

Absolutely. I often use homemade salted caramel when I have it available, and it adds an even richer flavor.

Can I freeze the entire pie?

Yes. I let the pie cool completely, wrap it tightly in plastic wrap and foil, and freeze it for up to three months. I thaw it overnight in the refrigerator before serving.

Conclusion

I love making this Samoas Cookie Pie because it combines everything I enjoy about classic Samoa cookies in one decadent dessert. The buttery cookie crust, gooey caramel, toasted coconut, and rich chocolate create an irresistible combination that's perfect for sharing. Whether I serve it for a holiday, a special celebration, or simply as a weekend baking project, it always disappears quickly and earns rave reviews.

📖 Recipe:

Samoas Cookie Pie

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Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Samoas Cookie Pie combines a soft buttery cookie crust with layers of chocolate, sweetened coconut, caramel, and sweetened condensed milk for a rich, gooey dessert inspired by the classic Samoa cookie. Perfect for holidays, parties, or whenever you're craving an indulgent treat.

Instructions

Preheat the oven to 350°F (175°C) and generously grease a 9-inch pie dish.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, and vanilla extract until smooth.
Stir in the flour and salt just until combined without overmixing.
Spread the cookie dough evenly into the prepared pie dish.
Bake for 10 to 12 minutes, until the edges begin to set.
Remove the pie from the oven and evenly sprinkle the chocolate chips over the warm crust.
Spread the shredded coconut evenly over the chocolate layer.
Drizzle the sweetened condensed milk evenly over the coconut, followed by the salted caramel sauce.
Return the pie to the oven and bake for about 25 minutes, or until the filling is bubbling around the edges and the center is set.
Remove from the oven and drizzle the melted chocolate over the top.
Cool for at least 4 hours before slicing and serving.