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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.