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Samoas Pie

A delicious and decadent pie mimicking the famous Samoas Girl Scout cookie, featuring a chocolate cookie crust, gooey caramel, toasted coconut, and a rich chocolate drizzle. Perfect for parties or a sweet treat any day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups chocolate sandwich cookie crumbs (about 20 cookies, crushed)
  • 5 tablespoons unsalted butter, melted
For the Caramel Coconut Filling
  • 2 cups sweetened shredded coconut
  • 1 cup packed light brown sugar Use packed for better consistency.
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon sea salt Enhances the caramel flavor.
  • 1 teaspoon pure vanilla extract
For the Chocolate Drizzle
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening Used for a smooth drizzle.

Method
 

Preparation of the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Crush the chocolate sandwich cookies into fine crumbs.
  3. Mix cookie crumbs with melted butter until it feels like wet sand.
  4. Press the crumb mixture firmly into a 9-inch pie dish.
  5. Bake for 8 to 10 minutes and let cool completely.
Toast the Coconut
  1. Spread shredded coconut on a lined baking sheet.
  2. Toast in the oven at 350°F for 8 to 10 minutes, stirring halfway through.
  3. Remove when it is golden-brown and fragrant.
Make the Caramel Sauce
  1. In a medium saucepan, combine brown sugar, heavy cream, and butter over medium heat.
  2. Stir and cook for 3 to 4 minutes until bubbling.
  3. Remove from heat and stir in sea salt and vanilla extract.
Combine Caramel and Coconut
  1. Mix the toasted coconut into the warm caramel sauce.
  2. Pour the caramel-coconut mixture over the cooled cookie crust.
Drizzle the Chocolate
  1. Melt semi-sweet chocolate chips with coconut oil in the microwave.
  2. Drizzle the melted chocolate over the coconut layer.
Chill and Set
  1. Refrigerate the pie for at least 2 hours before slicing.

Notes

Store covered in the refrigerator for up to 5 days. For best results, chill overnight for cleaner slices. Can freeze individual slices for up to 3 months.