Decadent Coconut Caramel Pie

This Samoas Cookie Pie transforms the beloved Girl Scout cookie into an indulgent, shareable dessert. The buttery cookie base provides the perfect foundation for layers of caramel, coconut, and chocolate that create that iconic Samoas flavor in every bite.

I first made this for a potluck when I realized I had missed the Girl Scout cookie season. It was such a hit that friends now request it instead of the actual cookies, claiming the homemade version tastes even better.

Ingredients

• Unsalted butter provides the rich, tender base for the cookie crust
• Light brown sugar adds depth with its subtle molasses notes that plain white sugar lacks
• Vanilla extract enhances all the other flavors without overpowering them
• All purpose flour creates the perfect cookie texture for our base
• Semi sweet chocolate chips offer the ideal balance of sweetness and chocolate intensity
• Sweetened shredded coconut toasts beautifully during baking for that signature Samoas texture
• Sweetened condensed milk transforms into a gooey caramel layer that binds everything together
• Salted caramel sauce adds that rich buttery caramel flavor that defines Samoas cookies

Step-by-Step Instructions

Prepare Your Base

Start with melted butter in a large bowl, waiting briefly before adding the egg to prevent scrambling it. Mix in brown sugar and vanilla until smooth, then gently incorporate flour and salt just until combined. The cookie base should be soft and pliable when pressed into your well-greased 9-inch pie dish.

Partial Baking

Bake the cookie base for 10-12 minutes at 350°F until the edges just begin to set while the center remains slightly soft. This partial bake ensures your cookie base cooks properly without burning when we add the toppings later.

Layer Building

Remove the partially baked crust and immediately sprinkle with chocolate chips so they soften from the residual heat. Cover evenly with the coconut, creating a substantial layer that will toast during the final bake. Drizzle sweetened condensed milk over the coconut, allowing it to seep between the flakes. Finish with a generous drizzle of caramel sauce, creating beautiful ripples throughout.

Final Baking

Return the layered pie to the oven for about 25 minutes, watching carefully during the final 10 minutes as the coconut can burn quickly. Look for slight bubbling at the edges and a more set center, remembering that the pie will continue to firm up as it cools.

Chocolate Finishing

While the pie is still warm, melt your remaining chocolate chips and drizzle in parallel lines across the top. This final touch adds both visual appeal and that signature Samoas chocolate finish. Allow the pie to cool completely for at least 4 hours before slicing to ensure clean, beautiful servings.

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The sweetened condensed milk is my secret weapon in this recipe. While testing different versions, I discovered that it creates that perfect chewy-yet-tender texture that makes the original Samoas cookies so addictive. My family now judges all caramel desserts against this pie!

Storage Solutions

This Samoas Cookie Pie maintains its freshness remarkably well compared to many desserts. For storage up to 5 days, keep it at room temperature in an airtight container. I find that slicing the entire pie, then wrapping individual pieces in plastic wrap provides the best results for both refrigeration and freezing. The wrapping prevents the caramel from drying out and maintains that perfect chewy texture.

Make-Ahead Options

This is an ideal dessert to prepare a day before your event. The flavors actually develop and improve overnight as the caramel and coconut layers meld together. If making several days ahead, complete all steps but wait to add the final chocolate drizzle until the day you plan to serve. This ensures the chocolate stays glossy and attractive when presented.

Serving Suggestions

While delicious on its own, this pie reaches new heights when served slightly warm with a scoop of vanilla ice cream. The contrast between the cold, creamy ice cream and the warm, chewy pie creates a truly memorable dessert experience. For a special presentation, warm individual slices for 15 seconds in the microwave before topping with a light dusting of sea salt to enhance the caramel flavors.

Ingredient Substitutions

For those with dietary restrictions, this recipe adapts well to modifications. The all purpose flour can be replaced with a one to one gluten free baking mix without significant texture changes. Coconut cream can substitute for sweetened condensed milk for a dairy free version, though the caramel layer will be slightly less firm. Dark chocolate chips can replace semi sweet for a more intense chocolate flavor that balances the sweetness of the other ingredients beautifully.

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Recipe FAQs

→ Can I use regular caramel sauce instead of salted caramel?

Yes, regular caramel sauce can be substituted for salted caramel sauce. However, the salted version provides a nice flavor contrast to the sweetness of the other ingredients. If using regular caramel, consider adding a light sprinkle of flaky sea salt on top before serving.

→ How do I know when the pie is fully baked?

The pie is done when there's slight bubbling near the edges and the center appears more set and has dried out somewhat. It's important to watch carefully during the last 10 minutes as the coconut, caramel, and condensed milk can burn easily. It's better to slightly underbake than overbake if you're unsure.

→ Why does the pie need to cool for at least 4 hours?

The cooling time is essential to allow all the layers to set properly. The chocolate drizzle needs to harden and the interior needs to firm up. Without proper cooling time, the pie will be too soft and messy to slice cleanly.

→ Can I freeze leftover pie?

Yes, this pie freezes exceptionally well. For best results, slice into individual portions, wrap each piece in plastic wrap, and store in a ziplock bag. Frozen pieces will keep for up to 6 months. Thaw at room temperature before serving.

→ What's the best way to drizzle the chocolate topping?

For the simplest method, use a spoon to drizzle melted chocolate in parallel lines about 1/2-inch apart. For a more professional finish, transfer melted chocolate to a pastry bag or ziplock bag with a small corner snipped off, then pipe even lines across the pie.

→ Can I use unsweetened coconut instead of sweetened?

While sweetened coconut is recommended for authentic flavor and texture, unsweetened coconut can be used if you prefer less sweetness. Keep in mind this will change the overall flavor profile, as the sweetened coconut contributes significantly to the classic Samoas taste.