Samoas Cookie Pie

Imagine the perfect marriage of buttery shortbread, rich caramel, toasted coconut, and dark chocolate all transformed into a showstopping dessert. That’s exactly what you’ll experience with this irresistible Samoas Cookie Pie. Inspired by the beloved Girl Scout cookie (also known as Caramel deLites), this decadent pie captures all those nostalgic flavors but in a grand, sliceable format that’s perfect for sharing. The contrast between the crisp crust, chewy caramel-coconut layer, and smooth chocolate makes each bite an adventure in texture and flavor. You’ll learn how to create this impressive dessert with simple ingredients and foolproof techniques that guarantee success even for beginner bakers.

Why You’ll Love This Recipe

This Samoas Cookie Pie is about to become your new favorite dessert for so many reasons. First, it transforms a seasonal treat into something you can enjoy year-round, no Girl Scout cookie season required! The combination of textures is simply sublime – from the buttery shortbread base that provides the perfect foundation, to the chewy caramel-coconut layer that offers a sweet tropical note, all finished with rivers of rich chocolate that create a beautiful visual appeal.

What makes this coconut caramel chocolate pie truly special is how the flavors deepen and meld together as the pie sits, making it an excellent make-ahead dessert for gatherings. Despite its impressive appearance, the recipe uses straightforward techniques and readily available ingredients. You’ll appreciate how the toasted coconut adds a nutty complexity that balances the sweetness, while the chocolate drizzle adds that signature Samoas finish that everyone recognizes and loves. Even better, you can customize the thickness of each layer to suit your preference – want more caramel? Go for it!

Ingredients

For the Shortbread Crust:
• 1½ cups (190g) all-purpose flour
• ⅓ cup (67g) granulated sugar
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Coconut-Caramel Layer:
• 3 cups (270g) sweetened shredded coconut
• 14 oz (396g) soft caramels, unwrapped (about 50 caramels)
• ¼ cup (60ml) heavy cream
• ¼ teaspoon salt

For the Chocolate Topping:
• 1 cup (175g) semi-sweet chocolate chips
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) heavy cream
• ¼ cup (44g) dark chocolate chips (for drizzling)

Pro Tips

The secret to a perfect Samoas Cookie Pie lies in three critical techniques that elevate this dessert from good to extraordinary. First, properly toasting the coconut is non-negotiable. Spread it in a thin, even layer on a baking sheet and watch it like a hawk, stirring every 2 minutes. You’re looking for a deep golden brown color that brings out the natural oils and creates that distinctive nutty flavor that makes Samoas cookies so addictive. Coconut can go from perfectly toasted to burnt in seconds, so never step away during this process.

Second, the temperature of your caramel mixture is crucial. Heat the caramels, cream, and salt over medium-low heat, stirring constantly. If the heat is too high, you’ll create a hard, chewy layer rather than the soft, luscious one we’re after. The mixture should coat the back of a spoon but still flow slowly when ready – this ensures the perfect texture after cooling.

Finally, allowing proper cooling time between layers is essential. After adding the caramel-coconut layer, refrigerate for at least 30 minutes before adding the chocolate topping. This prevents the layers from mixing and creates those distinct, beautiful sections that make this caramel coconut dessert so visually appealing and texturally perfect.

Instructions

Step 1: Prepare the Shortbread Crust
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish. In a food processor, pulse the flour, sugar, and salt together until combined. Add the cold cubed butter and pulse until the mixture resembles coarse sand. Add the egg yolk and vanilla, then pulse until the dough just comes together. Press this mixture firmly into your prepared pie dish, creating an even layer on the bottom and up the sides. Dock the crust by pricking it several times with a fork (this prevents bubbling). Bake for 15-18 minutes until lightly golden around the edges. Let cool completely on a wire rack.

Step 2: Toast the Coconut
While the crust bakes, spread your shredded coconut evenly on a large baking sheet. Once the crust is done, maintain the oven temperature and toast the coconut for 8-10 minutes, stirring every 2 minutes to ensure even browning. You want a beautiful golden color across most of the coconut. Remove from the oven and set aside to cool slightly.

Step 3: Make the Caramel-Coconut Layer
In a medium saucepan over medium-low heat, combine the unwrapped caramels, heavy cream, and salt. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and immediately fold in the toasted coconut, making sure every strand is coated in the luscious caramel. While still warm, spread this mixture over your cooled crust, creating an even layer. Let this cool completely and set for at least 30 minutes in the refrigerator.

Step 4: Add the Chocolate Layers
In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and heavy cream. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Pour this over the set caramel-coconut layer, spreading it evenly to the edges. Return the pie to the refrigerator for about 15 minutes until the chocolate begins to set but isn’t completely firm.

Step 5: Add the Final Touches
Melt the dark chocolate chips in a small microwave-safe bowl using 15-second intervals. Transfer to a small zip-top bag, snip a tiny corner, and drizzle the dark chocolate in parallel lines across your Samoas Cookie Pie. For the authentic Samoas look, use a toothpick to gently drag through the lines perpendicular to create a pattern. Refrigerate for at least 2 hours before serving to ensure clean slices.

Variations

Gluten-Free Samoas Pie
Transform this Samoas Cookie Pie into a gluten-free treat by substituting the all-purpose flour in the crust with a 1:1 gluten-free flour blend. Add ¼ teaspoon of xanthan gum if your blend doesn’t already include it for the perfect texture. The rest of the recipe remains unchanged as the caramel-coconut and chocolate layers are naturally gluten-free. This variation still delivers that classic Samoas flavor while accommodating dietary restrictions.

Salted Caramel Samoas Pie
For a sophisticated twist that balances the sweetness, increase the salt in the caramel layer to ½ teaspoon and sprinkle flaky sea salt over the final chocolate layer before it sets. The salt enhances the caramel notes and adds a gourmet touch to this coconut caramel chocolate pie. You can also drizzle some additional salted caramel sauce over each slice when serving for an extra decadent presentation.

Mini Samoas Pies
Perfect for gatherings or portion control, transform this recipe into individual servings by using a muffin tin lined with paper liners. Press the shortbread crust into each cup, creating a mini tart shell, and reduce baking time to 10-12 minutes. Follow the same layering process, but scale down the cooling time between layers to about 15 minutes each. This variation yields approximately 12 adorable mini pies that are perfect for sharing.

Storage and Serving

Your Samoas Cookie Pie will stay fresh in the refrigerator for up to 5 days when stored properly. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from absorbing other flavors in your refrigerator. For longer storage, this pie freezes beautifully for up to 2 months – simply wrap individual slices tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.

For the perfect serving experience, remove the pie from the refrigerator 15-20 minutes before slicing to allow the caramel layer to soften slightly. Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices. Elevate your presentation by serving each piece with a dollop of lightly sweetened whipped cream and a few toasted coconut flakes sprinkled on top.

For an extra-special dessert experience, warm each slice for just 10 seconds in the microwave and serve with a scoop of vanilla ice cream – the slight temperature contrast creates a magical texture as the cold ice cream meets the barely warm caramel and coconut layers.

FAQs

Can I use store-bought shortbread crust instead of making my own?
Yes! While homemade shortbread crust provides the best flavor and texture for this Samoas Cookie Pie, a pre-made graham cracker or shortbread crust works in a pinch. If using store-bought, no pre-baking is necessary – just proceed directly to the caramel-coconut layer.

Why did my caramel layer turn out too hard?
This typically happens when the caramel is overheated. Be sure to melt the caramels over medium-low heat, stirring constantly, and remove from heat immediately once melted. Adding the full amount of cream also helps maintain a softer texture. If your caramel has hardened, gently warming the pie at room temperature before serving will soften it.

Can I use unsweetened coconut instead of sweetened?
Yes, but you’ll need to adjust for sweetness. If using unsweetened coconut, add 2-3 tablespoons of granulated sugar to the caramel mixture while melting. The texture may be slightly different, but the flavor will still be delicious.

How do I prevent my chocolate layer from cracking when I slice the pie?
Always bring the pie to room temperature for about 15-20 minutes before slicing. Use a sharp knife warmed under hot water and wiped dry. The added cream in the chocolate layer also helps keep it slightly softer, reducing cracking.

Can I make this pie dairy-free?
Absolutely! Substitute the butter with a plant-based butter alternative, use coconut cream instead of heavy cream, and select dairy-free chocolate chips. Look for dairy-free caramels or make your own using coconut milk, brown sugar, and vegan butter. These substitutions create a delicious dairy-free version of this coconut caramel dessert.

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