Save
This Samoa cookie pie is my answer to every craving for those caramel coconut chocolate treats from your childhood. It captures everything you love about classic Samoas but transforms it into a rich gooey pie that steals the show at any gathering. From buttery crust to gooey caramel coconut layers this dessert has become a legendary request at bake sales and family birthdays.
The first time I made this for a family party it disappeared before I could even sneak a second slice and everyone wanted the recipe. The melty chocolate and toasted coconut together are irresistible.
Ingredients
- Unsalted butter: melted for richness and structure use high quality for best flavor
- Large egg: holds the batter together and adds tenderness
- Light brown sugar: brings moisture and deep sweetness look for soft-fresh sugar
- Vanilla extract: enhances all the other flavors pure vanilla gives a true aroma
- All-purpose flour: forms the cookie base sift before measuring for the best results
- Salt: balances the sweetness and brings out the caramel notes use fine sea salt
- Semi-sweet chocolate chips: two amounts needed one for the middle and one for drizzle
- Sweetened shredded coconut: gives that signature Samoa texture choose fresh moist coconut if possible
- Sweetened condensed milk: adds creamy caramel richness check for thick consistency
- Salted caramel sauce: adds even more goo gooey flavor if you can grab a small batch artisanal jar the taste shines
Instructions
- Prepare the Pie Dish:
- Spray a 9-inch pie dish very well with cooking spray making sure to cover the sides and bottom so nothing sticks
- Melt and Mix:
- In a large microwave-safe bowl melt the butter until fully liquid but not boiling hot let it cool a moment then whisk in the egg brown sugar and vanilla until the mixture looks glossy and well blended
- Combine Dry Ingredients:
- Gently stir in the flour and salt until you see no more dry patches be careful not to overmix or the crust gets tough
- Form the Crust:
- Spread the batter evenly in the prepared pie dish using a spatula to smooth the top and make sure it touches the sides bake this first layer at 350F for about 10 to 12 minutes until the edges look firmer and the center is puffed but still soft
- Layer the Chocolate and Coconut:
- Remove the hot pie from the oven sprinkle the first amount of chocolate chips evenly over the soft crust then scatter the shredded coconut across the top so each slice gets plenty in every bite
- Add the Milks and Caramel:
- Drizzle the sweetened condensed milk over the coconut aiming to cover it as evenly as possible do the same with your caramel sauce you want small rivers of caramel running through the top
- Final Bake:
- Return your pie to the oven bake for another 25 minutes until the edges are bubbling and golden and the center no longer looks runny in the last 10 minutes watch closely so the coconut and caramel do not burn
- Chocolate Drizzle:
- While your pie cools melt the second amount of chocolate chips in a microwave-safe bowl in short increments stirring until smooth using a spoon drizzle chocolate in lines on top for that signature Samoa look
- Cool and Slice:
- Let the pie cool at least 4 hours on a wire rack or even overnight before slicing this helps chocolate and caramel set so you get those perfect wedges
My favorite part of this pie is sneaking a slice the next day when everything has set so the chocolate drizzles snap as you bite in and the caramel stretches just a little. I still remember when my niece tried to lick the plate after her first piece—no dessert ever got a bigger grin.
Storage Tips
Samoa cookie pie keeps the best when cut into wedges and individually wrapped in plastic wrap. Place the wrapped wedges in a zip bag and they will stay fresh at room temperature for up to five days. If you want to save slices long term pop them into the freezer for up to six months thawing just what you need for a spontaneous treat.
Ingredient Substitutions
You can swap caramel sauce for any similar store-bought or homemade type as long as it is thick enough to drizzle. If you want a slightly darker and deeper flavor try using dark chocolate chips in place of semi-sweet. For a nutty twist sprinkle on some toasted pecans with the coconut. If you have gluten sensitivity use your favorite gluten-free baking mix instead of all-purpose flour.
Serving Suggestions
Serve this pie warm with a scoop of vanilla ice cream for an extra decadent dessert. If you want mini portions for a crowd cut the pie into small squares or triangles and nestle them into cupcake liners for a playful presentation. Top with a cherry or a spoonful of whipped cream for color and classic soda fountain vibes. This is a perfect picnic or bake sale centerpiece.
This Samoa cookie pie will win over a crowd and spark conversations about childhood treats and family memories. Every bite is a throwback to those beloved cookies in the form of a showstopper dessert.
Common Recipe Questions
- → What type of coconut works best?
Use sweetened shredded coconut for the right texture and balanced sweetness. Avoid desiccated or unsweetened coconut for best results.
- → Can I use homemade caramel sauce?
Both homemade and store-bought caramel sauce work beautifully. Regular caramel can be substituted if salted caramel isn’t available.
- → How do I prevent the coconut from burning?
Keep an eye on the pie during the last 10 minutes of baking. Loosely tent with foil if the coconut starts to brown too quickly.
- → Is it necessary to let the pie cool before slicing?
Yes, cooling for at least 4 hours is key—it helps the layers set and makes for cleaner, easier slices.
- → How should leftovers be stored?
Store individually wrapped wedges at room temperature for up to 5 days, or freeze for longer storage, up to 6 months.
- → Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate provides a richer, more intense flavor that pairs well with the caramel and coconut layers.