Description
If you love the famous caramel coconut Girl Scout cookies, this Best Samoas Cookie Pie will quickly become your new favorite dessert. Featuring a buttery homemade crust, rich melted chocolate, chewy toasted coconut caramel filling, and a glossy chocolate drizzle, this easy dessert recipe delivers bakery-style flavor in every bite. Perfect for holiday desserts, birthday parties, easy dinner desserts, family gatherings, and sweet snack cravings, this pie combines everything people love about classic Samoas cookies in one decadent slice. This easy recipe is ideal for anyone searching for dessert ideas, homemade pie recipes, chocolate caramel desserts, coconut desserts, or crowd-pleasing food ideas. Whether served chilled with coffee or topped with vanilla ice cream, this pie is guaranteed to impress with its rich texture, gooey filling, and irresistible flavor.
Ingredients
1 ½ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
2 tablespoons heavy cream
2 cups sweetened shredded coconut
1 cup soft caramel candies, unwrapped
3 tablespoons heavy cream
½ cup brown sugar
¼ cup unsalted butter
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup semi-sweet chocolate chips
1 teaspoon coconut oil
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan lightly with butter or nonstick spray.
2. In a mixing bowl, combine the flour, sugar, and salt. Add the melted butter and vanilla extract, stirring until a soft dough forms.
3. Press the dough evenly into the pie pan, covering the bottom and sides. Prick the bottom lightly with a fork.
4. Bake the crust for 12 to 15 minutes until lightly golden. Remove and cool completely.
5. Spread the shredded coconut on a baking sheet and toast for 5 to 8 minutes, stirring frequently, until golden brown.
6. Melt the chocolate chips and heavy cream together until smooth. Spread evenly over the cooled crust.
7. Refrigerate the crust for 10 minutes so the chocolate layer can firm slightly.
8. In a saucepan over low heat, combine the caramel candies, heavy cream, brown sugar, butter, vanilla extract, and salt. Stir continuously until smooth.
9. Fold the toasted coconut into the caramel mixture until fully coated.
10. Spread the coconut caramel mixture evenly over the chocolate layer.
11. Refrigerate the pie for at least 1 to 2 hours until fully set.
12. Melt the remaining chocolate chips with coconut oil and drizzle over the top of the chilled pie.
13. Allow the chocolate drizzle to set before slicing and serving.
Notes
Toast the coconut carefully and stir frequently because coconut browns very quickly once heated.
For cleaner slices, chill the pie thoroughly and wipe the knife clean between cuts.
Using high-quality chocolate creates a smoother texture and a richer overall flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 210mg
- Fat: 31g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Samoas cookie pie, caramel coconut pie, chocolate coconut dessert, easy dessert recipe, homemade pie recipe, coconut caramel dessert, pie ideas, dessert ideas