Description

This Samoas Cookie Pie transforms the beloved caramel-coconut-chocolate cookie into a thick, gooey dessert you can slice and share. A soft cookie base gets layered with melty chocolate chips, sweet shredded coconut, rich condensed milk, and a generous drizzle of caramel before finishing with more chocolate on top. It’s indulgent, chewy, and packed with nostalgic flavor in every bite.

Ingredients

Scale

½ cup unsalted butter, melted
1 large egg
½ cup packed light brown sugar
1 teaspoon vanilla extract
1¼ cups all-purpose flour
¼ teaspoon salt (adjust to taste)
¾ cup semi-sweet chocolate chips (for layering)
1½ cups sweetened shredded coconut (loosely measured)
About ⅔ of a 14-ounce can sweetened condensed milk (approximately 10 ounces)
4–5 ounces salted caramel sauce (store-bought or homemade; regular caramel works too)
¾ cup semi-sweet chocolate chips, melted (for topping drizzle)

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Instructions

Prepare the Pan and Oven
Heat your oven to 350°F (175°C). Thoroughly coat a 9-inch pie dish with nonstick cooking spray and set aside.
Make the Cookie Base
Place the butter in a large microwave-safe bowl and heat until fully melted, about 1 minute. Let it cool briefly so the egg doesn’t cook when added.

Whisk in the egg, brown sugar, and vanilla extract until smooth and glossy.
Add the Dry Ingredients
Stir in the flour and salt just until combined. Mix gently and stop as soon as no dry streaks remain to avoid overworking the dough.
Pre-Bake the Crust
Spread the thick batter evenly into the prepared pie dish. Smooth the surface lightly with a spatula.

Bake for 10–12 minutes, until the edges begin to set and the center starts to firm slightly. The crust won’t be fully baked yet—it will finish baking with the toppings.
Layer the Toppings
Remove the dish from the oven. Scatter ¾ cup chocolate chips evenly over the warm crust so they begin to melt.

Sprinkle the shredded coconut evenly across the surface.

Drizzle the sweetened condensed milk over the coconut layer, distributing it evenly (no need for exact measuring).

Finish by spooning or pouring caramel sauce evenly over the top.
Bake Again
Return the pie to the oven and bake for about 25 minutes more. Look for light bubbling around the edges and a center that appears more set and slightly dry on top.

During the final 10 minutes, monitor closely. Coconut and caramel can brown quickly, so err on the side of slightly underbaking if unsure. The pie will continue to firm as it cools.
Add the Chocolate Drizzle
While the pie cools on a wire rack, melt the remaining chocolate chips in a microwave-safe bowl. Heat in short bursts, stirring every 10 seconds after the first minute, until smooth.

Drizzle the melted chocolate over the pie using a spoon or piping method of your choice. You can apply the drizzle while the pie is still warm.
Cool Completely
Allow the pie to cool at room temperature for at least 4 hours (or overnight) before slicing. This step is crucial for clean cuts and proper texture.

Notes

Store the pie in an airtight container at room temperature for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap, then place them in a sealed freezer bag. The pie can be frozen for up to 6 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Desserts

Nutrition

Calories: 682 cal
Sugar: 74 g
Sodium: 232 mg
Fat: 32 g
Saturated Fat: 21 g
Unsaturated Fat: 10 g
Carbohydrates: 95 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 76 mg