Let’s Chat About Samoas Cookie Pie (And My Obsession)

You know how sometimes you bake something and it just magically transports you back to being a kid begging for cookies at the grocery, wide-eyed and shameless? That’s me every time I whip up this Samoas Cookie Pie. It started as a desperate attempt to hold off my cravings after all the Girl Scout cookies mysteriously disappeared (I maintain the neighbor’s cat is responsible), and, honestly, now it’s a tradition. My niece calls it “the pie that tastes like happiness.” She’s not exactly wrong. I made this last month and ate almost half before anybody else even got a slice. No shame. The coconut-caramel-chocolate combo? Hello, that’s peak dessert comfort.

Why You’ll Love This (Or Why We Can’t Stop Eating It)

I make this when someone’s got a birthday, or a case of the Mondays, or when it’s pouring rain and we need the oven on just for the coziness (pro-tip: this is scientifically proven to enhance moods; okay probably not, but still). My family goes a bit bonkers for it because it has all that gooey caramel, the chewy coconut, and enough chocolate to feel a wee bit indulgent. It’s one of those pies where people fight for the last crumb, and honestly—I hide a sliver for myself most of the time (just being real). Also, not to brag but I once brought it to a potluck and people were still talking about it weeks later, even if my attempt at homemade caramel that day was more… rustic looking than I’d intended (it still tasted great!).

What You’ll Need (Or My Usual Improvisations)

1 unbaked 9-inch pie crust (store-bought is fine; I use the cheap stuff when I’m in a rush, but homemade feels kinda fancy)
1 cup sweetened shredded coconut (toasted or not; I toast it if I remember/not distracted by small children)
1/2 cup semi-sweet chocolate chips (or chop up a chocolate bar, honestly—I use what’s laying around)
3/4 cup caramel sauce (homemade if I’m feeling ambitious; usually store-bought, though—no judgment)
1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed (my grandma always used dark brown, which is a nice swap)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

How to Make Samoas Cookie Pie

Preheat your oven to 350°F (or 175°C if you’re fancy). Toss the coconut onto a tray and toast it for about 5 minutes until golden—watch it like a hawk, it burns while you blink, trust me.
Fit your pie crust into a 9-inch pie plate. Prick the bottom a few times with a fork. (I’ve tried skipping this; doesn’t end well.)
In a medium bowl, stir together your melted butter and brown sugar. Then, mix in the eggs and vanilla. Give it all a good whisking.
Sprinkle in the salt and flour, then stir until smooth. At this point it looks kinda gloopy—it’s meant to, don’t panic.
Fold in the toasted coconut and about 3/4 of the chocolate chips. (This is when I usually sneak a taste. Quality control, right?)
Pour the batter into the pie crust. Drizzle the caramel sauce all over the top—it’s going to look suspiciously messy but it bakes up magical. Swirl it in a bit with a toothpick or the edge of a knife. Toss the rest of your chocolate chips over, just because.
Bake for 32-38 minutes, or until the pie is puffed and golden. The edges will set, but the center should look slightly underbaked—that’s your chewy, gooey sweet spot. (Resist the urge to keep baking; I learned this the hard way.)
Let the pie cool for at least 30 minutes if you want nice slices, but who are we kidding—I usually dig in early and deal with the gooey mess. Best enjoyed a tad warm!

Notes From My Kitchen Trials

If you forget to toast the coconut, it’s not the end of the world. Actually, sometimes I skip it when I’m in a rush.
I tried using dark chocolate once; it made it more grown-up, but the kids were suspicious (twelve-year-olds are harsh critics).
Don’t go heavy-handed on the caramel—if you add too much, the middle gets soupy. Not the worst fate, but you’ve been warned!
And oh, if you use a deep-dish pie plate you might want to up the ingredients by a quarter; trust me, I learned after a sad, half-filled pie.

Variations I’ve Attempted (And One Fail)

Swapped the chocolate chips for butterscotch chips; it’s a wild ride, but I liked it.
Turned it into bars by baking in an 8×8 pan instead of a pie plate—fun for potlucks! I will say, though, it doesn’t slice quite as dreamily.
Tried a gluten-free flour once, probably messed up the ratio, but it turned out a little dense. Next time, maybe less coconut?

Equipment (And Clever Workarounds)

9-inch pie plate (but, honestly, I used a cake tin once and it worked out fine—just line it with parchment if you’re nervous)
Mixing bowls
A hand whisk (or just a sturdy fork, if someone has absconded with your whisk like in my house)
Toothpick or knife for swirling

How To Store (Assuming There’s Any Left)

So, this will keep on the counter (covered) for about 2 days, or in the fridge for maybe 4. Honestly though? It never lasts more than a day around here—I once tried freezing slices for “portion control” and ended up eating them half-frozen in front of the TV. Zero regrets.

Serving: My Personal Favorite Ways

Warm with a scoop of vanilla ice cream—classic. My partner likes it with salted caramel ice cream for extra drama.
Cold from the fridge, which makes the texture extra chewy, like a candy bar snuck from Granny’s jar when no one was looking.
Weird discovery: a sprinkle of sea salt on top if you’re feeling fancy (or just want to pretend you’re at a posh bakery).

What I’ve Learned (Or, Please Don’t Do What I Did)

Don’t rush the cooling—it makes slicing about 87% neater. I once tried to serve it too soon; chaos! It still tasted brilliant though.
If the coconut over-toasts, save it anyway and pretend it was all part of the plan! Gives the pie a more nutty flavor, actually.
Using room temperature eggs mixes up smoother, but I’ve made it with cold eggs plenty of times and it’s never a disaster.

FAQ: Real Questions From Real Life

Can I make this ahead? Absolutely—you can make it the day before and it’s even better the next day (honestly, sometimes I prefer it like that; the flavors meld or something)! Just hide it from snack-happy housemates.
What if I only have salted butter? I’ve done that, just leave out the extra salt. Or don’t, if you like to live on the edge!
Do I need to toast the coconut? Nope, not strictly necessary, but it brings a nice nuttiness. If you forget, nobody will really call you out (unless your aunt Carol is at the table; she notices everything).
Any shortcut for the crust? Store-bought is totally fine. Actually, I find it works better for me since I always mess up homemade crust under pressure.
Can I double the recipe? You can, but rather use two pie plates or a 9×13 pan. I tried cramming it into one deep dish and it overflowed like Old Faithful.

There you go, friend—everything I know about the wildly irresistible Samoas Cookie Pie. Try it once and you’ll get why it’s my go-to treat for happy days, bad days, or just-because days. If you find an even better twist on it, send your tips my way!

Samoas Cookie Pie