If you’re searching for a dessert that captures the irresistible essence of your favorite cookie, look no further than this incredible Samoas Cookie Pie. This recipe transforms the beloved flavors of Samoas cookies into a decadent, shareable pie, making it the perfect showstopper for any occasion, and a guaranteed hit with cookie enthusiasts.
Key Ingredients for Samoas Cookie Pie:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 2-3 tablespoons ice water
For the Caramel-Chocolate Filling:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup shredded sweetened coconut
For the Chocolate Drizzle:
- ½ cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable oil
How to Make Samoas Cookie Pie:
Get ready for a dessert experience that’s as fun to make as it is to devour! This Samoas Cookie Pie recipe is surprisingly simple, delivering a rich, chewy caramel and chocolate filling nestled within a buttery, flaky crust, all topped with a delightful swirl of chocolate and a sprinkle of toasted coconut. With a preparation time of about 30 minutes and 30-35 minutes of baking, you’ll have a masterpiece ready to impress.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven and Roll Out Dough:
Preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Unwrap the chilled dough and roll it out into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate. Press the dough gently into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges decoratively. You can also prick the bottom of the crust a few times with a fork to prevent bubbling, though for this recipe, it’s often not necessary as the filling is quite substantial.
3. Make the Caramel-Chocolate Filling:
In a medium saucepan, melt the 1 cup of butter over medium heat. Stir in the packed light brown sugar and evaporated milk. Bring the mixture to a boil, stirring constantly, and then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract. Add the 1 cup of semi-sweet chocolate chips and let them sit for a minute to soften, then stir until the chocolate is completely melted and the mixture is smooth and glossy. Gently fold in the ½ cup of shredded sweetened coconut.
4. Assemble and Bake the Pie:
Pour the warm caramel-chocolate-coconut filling evenly into the prepared pie crust. Spread it out so it reaches all the edges. Place the pie plate on a baking sheet (this will catch any potential drips and make it easier to transfer). Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly around the edges and set in the center. The filling may still jiggle slightly in the very middle, which is perfectly fine as it will continue to set as it cools.
5. Add the Chocolate Drizzle:
While the pie is baking or cooling, prepare the chocolate drizzle. In a microwave-safe bowl, combine the ½ cup of semi-sweet chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. You can also do this over a double boiler.
6. Cool and Drizzle:
Once the pie has finished baking, carefully remove it from the oven and let it cool on a wire rack for at least 2-3 hours. A fully cooled pie is essential for the filling to set properly and for cleaner slicing. Once the pie has cooled sufficiently, drizzle the melted chocolate over the top in a swirling pattern. You can use a spoon or a piping bag for this.
7. Serve and Enjoy:
Once the chocolate drizzle has set (you can speed this up slightly by placing the pie in the refrigerator for about 15-20 minutes), your Samoas Cookie Pie is ready to be sliced and enjoyed!
Why You’ll Love This Samoas Cookie Pie:
You’ll absolutely swoon over this Samoas Cookie Pie because it delivers that perfect harmony of chewy caramel, rich chocolate, and toasted coconut that Samoas cookies are famous for, all in an easy-to-serve pie format. It’s a fantastic way to recreate a beloved treat without the fuss of rolling and shaping individual cookies, making it surprisingly cost-effective compared to buying boxes of the namesake cookies, especially when you’re craving a larger, shareable dessert. The incredibly creamy filling, studded with tender bits of coconut and finished with a decadent chocolate drizzle, is simply irresistible, offering a deeply satisfying, comforting flavor profile that will have everyone asking for seconds.
Forget the intricate assembly of traditional cookies; this pie is a delicious shortcut to cookie bliss that’s perfect for potlucks, family gatherings, or just a special weeknight treat. It’s a delightful homage to a classic, offering a comforting taste of nostalgia with every bite. Don’t wait any longer – gather your ingredients and bake this Samoas Cookie Pie today for a truly unforgettable dessert experience!
Storing and Reheating Tips:
Leftover Samoas Cookie Pie can be stored at room temperature for up to 2 days, provided it’s covered loosely with plastic wrap or aluminum foil to prevent it from drying out. For longer storage, refrigerate the pie in an airtight container or tightly covered with plastic wrap. It will stay fresh in the refrigerator for up to 5 days.
When you’re ready to enjoy a slice again, you can serve it chilled, at room temperature, or gently warmed. To reheat, place a slice on a microwave-safe plate and microwave on 50% power in 15-20 second intervals until warmed through. Be careful not to overheat, as this can make the filling too runny. Alternatively, you can warm individual slices in a toaster oven at a low temperature (around 250°F or 120°C) for about 5-10 minutes. For freezing, it’s best to freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag or container. Frozen pie slices can be thawed overnight in the refrigerator or gently reheated as described above.
Final Thoughts:
This Samoas Cookie Pie is the ultimate dessert for any cookie lover, delivering all the beloved flavors in a comforting, shareable format. Give it a try – you might just find your new favorite way to indulge!
Samoas Cookie Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, ½ cup (1 stick) unsalted butter, cold and cubed, 2-3 tablespoons ice water
- Preheat your oven to 375°F (190°C). Lightly flour a clean surface and your rolling pin. Unwrap the chilled dough and roll it out into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a 9-inch pie plate. Press the dough gently into the bottom and up the sides of the plate. Trim any excess dough and crimp the edges decoratively. You can also prick the bottom of the crust a few times with a fork to prevent bubbling.
- In a medium saucepan, melt the 1 cup of butter over medium heat. Stir in the packed light brown sugar and evaporated milk. Bring the mixture to a boil, stirring constantly, and then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly. Remove the saucepan from the heat and stir in the vanilla extract. Add the 1 cup of semi-sweet chocolate chips and let them sit for a minute to soften, then stir until the chocolate is completely melted and the mixture is smooth and glossy. Gently fold in the ½ cup of shredded sweetened coconut.1 cup (2 sticks) unsalted butter, 2 cups packed light brown sugar, ½ cup evaporated milk, 1 teaspoon vanilla extract, 1 cup semi-sweet chocolate chips, ½ cup shredded sweetened coconut
- Pour the warm caramel-chocolate-coconut filling evenly into the prepared pie crust. Spread it out so it reaches all the edges. Place the pie plate on a baking sheet. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly around the edges and set in the center.
- While the pie is baking or cooling, prepare the chocolate drizzle. In a microwave-safe bowl, combine the ½ cup of semi-sweet chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. You can also do this over a double boiler.½ cup semi-sweet chocolate chips, 1 tablespoon coconut oil or vegetable oil
- Once the pie has finished baking, carefully remove it from the oven and let it cool on a wire rack for at least 2-3 hours. Once the pie has cooled sufficiently, drizzle the melted chocolate over the top in a swirling pattern. You can use a spoon or a piping bag for this.
- Once the chocolate drizzle has set, your Samoas Cookie Pie is ready to be sliced and enjoyed!