Samoa Pie
A decadent dessert combining the flavors of Samoa cookies—caramel, coconut, and chocolate—baked into a shareable pie.
Ingredients
For the pie filling
- 1 pie crust 1 pie crust (store-bought or homemade) Blind-bake not required.
- 1 cup 1 cup shredded coconut Sweetened or unsweetened; sweetened gives a closer match to Samoa cookies.
- 1 cup 1 cup chocolate chips Semi-sweet works well.
- 1 cup 1 cup caramel sauce Thick salted caramel is ideal.
- 1/2 cup 1/2 cup (1 stick) butter, melted
- 1 cup 1 cup packed brown sugar
- 2 eggs 2 eggs
- 1 teaspoon 1 teaspoon alcohol-free vanilla extract
- 1 cup 1 cup all-purpose flour
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/4 teaspoon 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Position a rack in the center.
- In a medium bowl, melt the butter and whisk in the brown sugar until mostly smoothed.
- Add the eggs and vanilla; whisk until combined and glossy.
- Stir in the flour, baking powder, and salt. Mix just until the dough comes together — do not overwork.
- Press the cookie dough evenly into the pie crust, smoothing the top with your hands or a spatula to reach the edges.
Baking
- Bake for 25–30 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not raw batter).
- Remove from the oven and let the pie cool on a rack until it reaches room temperature.
Assembly
- Spread the caramel sauce evenly over the cooled pie.
- Sprinkle the shredded coconut and chocolate chips on top. If you like extra caramel, drizzle a little more across the surface.
- Chill the pie 20–30 minutes to let the caramel set for cleaner slices, then cut and serve.
Notes
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free blend and verify the crust is GF. Use coconut flakes for more texture, but chop them a bit to avoid overwhelming a single bite.