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Irresistibly Delicious Homemade Samoas Cookie Pie

Are you ready to elevate your dessert game and indulge in something that combines the best of two worlds? Enter the Homemade Samoas Cookie Pie! If you love the classic flavors of the iconic Girl Scout cookie but also need the comfort of a pie, this recipe is your perfect solution. Trust me, with this at your table, your friends and family will crown you the queen of desserts!

Why You’ll Love This Homemade Samoas Cookie Pie

Picture this: a gooey, caramel and coconut topping enveloping a buttery pie crust, all brought together with chocolate drizzle. This dessert is not just a treat; it’s a showstopper that will definitely earn you some serious kitchen praise. It’s perfect for everything from a cozy family night to impressing guests at your next dinner party. Plus, it’s shockingly easy to whip up!

Are you in? Let’s put on our aprons, channel our inner pastry chefs, and get started!

Ingredients

Before we dive into the mouthwatering steps, here’s what you’ll need:

For the Pie Crust:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 egg yolk
• 2-3 tablespoons cold water

For the Filling:

• 1 cup caramel candies (unwrap those babies!)
• ⅓ cup coconut milk
• 2 cups sweetened shredded coconut
• ½ cup semisweet chocolate chips

Directions

Step 1: Make the Pie Crust

1. Preheat the oven to 350°F (175°C). Cue the promise of delicious aromas wafting through your kitchen!
2. Mix the flour, powdered sugar, and salt in a medium bowl. Add the softened butter and mix until crumbly.
3. Stir in egg yolk, then add cold water, one tablespoon at a time, until the dough comes together. Don’t be shy; channel your inner donut donut maker here!
4. Press the dough into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling. Bake for about 15 minutes, or until lightly golden. A little golden shimmer never hurt anyone, right?

Step 2: The Caramel and Coconut Filling

5. While your crust is baking, combine caramel candies and coconut milk in a saucepan over low heat. Stir until melted and smooth—think comforting hugs in dessert form.
6. Stir in the shredded coconut, and let it simmer on low heat for about 5 minutes, allowing those divine flavors to meld together. This is where your kitchen starts smelling like a tropical paradise!

Step 3: Assemble the Pie

7. Spread the coconut caramel mixture evenly over the baked crust. Don’t just dump it—spread it lovefully like it’s your best friend.
8. Sprinkle additional shredded coconut on top for that final, fabulous touch.
9. Return the pie to the oven for another 10 minutes to set—use this time to daydream about how amazing this dish is going to taste.

Step 4: The Chocolate Drizzle

10. Allow the pie to cool for a bit. Melt the chocolate chips in a small microwave-safe bowl in 15-second intervals, stirring until smooth.
11. Drizzle the melted chocolate over the pie. Be as fancy or as messy as your heart desires. Remember, a little chaos adds character!

Step 5: Serve and Enjoy!

12. Slice into wedges and serve this delightful treat warm or at room temperature. Perfect for sharing… or not!

Cooking Tips That’ll Make You Shine

• Don’t skimp on aligning the crust to the pan; it can save you from heartbreak when serving!
• If you’re feeling adventurous, try adding a sprinkle of sea salt on top of the chocolate drizzle for a sweet and salty savory twist.

A Little Personal Note

I wish I’d discovered this recipe back when my sister Patricia and I were trying our best to create a cookie buffet for our family gatherings! While our past attempts were met with laughter (and some questionable cookies), this dish has made its way into our tradition. It rarely attracts leftovers—only compliments!

FAQs

Can I use store-bought pie crust?
Absolutely! Sometimes we need shortcuts, and there’s no shame in that. A good quality pre-made crust will save time and still taste amazing.

How can I store leftovers?
If you’re lucky enough to have any leftovers, store them in an airtight container at room temperature for up to three days or in the fridge for up to a week. Just be ready to fend off cookie pirates!

Can I substitute the coconut?
For those not fond of coconut, you can replace it with chopped nuts or leave it out completely for a classic caramel pie. But who would want to miss out on that luscious coconut goodness?

Wrap-Up

So there you have it! Your new go-to helper for any occasion is this fabulous Homemade Samoas Cookie Pie. Whether it’s a windy Wednesday or a special family gathering, this pie is bound to bring delight to your palate. Now take a moment to reflect on the golden crust, the silky filling, and that irresistible chocolate drizzle. I promise, one bite and you’ll be plotting when to make it again!

Feeling inspired? Check out more of my sweet dessert recipes for more deliciousness, and let’s keep this baking journey filled with joy and memorable moments.

Meta Description: Homemade Samoas Cookie Pie is the perfect recipe for quick, easy dessert cravings. Delicious, gooey, and a crowd-pleaser! Try it today!

Homemade Samoas Cookie Pie

This delicious pie combines the iconic flavors of Samoas cookies with a buttery pie crust, topped with gooey caramel, coconut, and a drizzle of chocolate.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Pie Crust

• 1 ½ cups all-purpose flour Use a spoon to lightly aerate before measuring.
• ½ cup powdered sugar Sifted, if preferred.
• ½ teaspoon salt
• ½ cup unsalted butter, softened Ensure it's at room temperature.
• 1 large egg yolk Separating the yolk from the egg white.
• 2-3 tablespoons cold water Adjust based on dough consistency.

For the Filling

• 1 cup caramel candies Unwrap before use.
• ⅓ cup coconut milk Can use regular or light coconut milk.
• 2 cups sweetened shredded coconut For additional topping if desired.
• ½ cup semisweet chocolate chips For the chocolate drizzle.

Method

 

Make the Pie Crust

1. Preheat the oven to 350°F (175°C).
2. Mix the flour, powdered sugar, and salt in a medium bowl. Add the softened butter and mix until crumbly.
3. Stir in the egg yolk, then add cold water, one tablespoon at a time, until the dough comes together.
4. Press the dough into a 9-inch pie pan and prick the bottom with a fork to prevent bubbling.
5. Bake for about 15 minutes, or until lightly golden.

Make the Filling

1. Combine caramel candies and coconut milk in a saucepan over low heat. Stir until melted and smooth.
2. Stir in the shredded coconut, and let it simmer on low heat for about 5 minutes.

Assemble the Pie

1. Spread the coconut caramel mixture evenly over the baked crust.
2. Sprinkle additional shredded coconut on top.
3. Return the pie to the oven for another 10 minutes to set.

Add the Chocolate Drizzle

1. Allow the pie to cool for a bit.
2. Melt the chocolate chips in a small microwave-safe bowl in 15-second intervals, stirring until smooth.
3. Drizzle the melted chocolate over the pie.

Serve

1. Slice into wedges and serve warm or at room temperature.

Notes

For added flavor, sprinkle a bit of sea salt over the chocolate drizzle. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.