Why You’ll Love This Recipe

I love this recipe because it captures all the best parts of Samoas cookies—caramel, coconut, and chocolate—in an easy-to-make pie form. The filling is gooey and flavorful, and the pie crust adds that buttery, flaky texture that makes every slice irresistible. It’s a beautiful dessert that looks fancy but comes together quickly with simple ingredients. I also love that it can be served warm with ice cream or cooled to slice cleanly for parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 refrigerated pie crust (or homemade)
1/2 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups sweetened shredded coconut
1/2 cup semi-sweet chocolate chips
1/4 cup chopped pecans or walnuts (optional)

Directions

1. I preheat the oven to 350°F (175°C) and gently press the pie crust into a 9-inch pie dish, trimming or crimping the edges as needed.

2. In a medium saucepan over medium heat, I melt the butter and then stir in the brown sugar, heavy cream, vanilla, and salt. I let the mixture simmer for 2–3 minutes, stirring often until it thickens slightly and becomes glossy.

3. I stir in the shredded coconut until fully coated with the caramel mixture, then remove it from the heat.

4. I pour the coconut-caramel mixture evenly into the prepared pie crust and spread it out with a spatula.

5. I bake the pie for 20–25 minutes, until the filling is set and the edges are golden brown.

6. While the pie cools for a few minutes, I melt the chocolate chips in the microwave in 30-second intervals, stirring after each until smooth.

7. I drizzle the melted chocolate generously over the top of the pie, then sprinkle on the chopped nuts if I’m using them.

8. I let the pie cool completely so the filling can set properly before slicing.

Servings and Timing

This pie serves about 8 people and takes around 45 minutes total—10 minutes for prep, 25 minutes for baking, and about 10 minutes for cooling before serving.

Variations

Sometimes I like to add a layer of melted chocolate to the bottom of the pie crust before adding the filling—it gives it even more of that Samoas cookie vibe. For a salted caramel twist, I sprinkle flaky sea salt over the top before the chocolate sets. I’ve also made it with dark chocolate chips for a richer flavor or substituted crushed shortbread cookies for a crustless version baked in a square pan.

Storage/Reheating

I store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to serve it warm, I heat individual slices in the microwave for about 10–15 seconds. It also freezes well—I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.

FAQs

Can I make this pie ahead of time?

Yes, I often make it a day in advance and let it cool completely before covering and refrigerating.

Can I use homemade pie crust?

Definitely. A homemade crust adds even more buttery flavor, but store-bought works perfectly too.

How can I toast the coconut?

I spread it on a baking sheet and toast it in the oven at 325°F for 5–7 minutes, stirring occasionally until golden brown.

Can I make it nut-free?

Yes, I simply leave out the nuts or replace them with extra coconut or mini chocolate chips.

What kind of chocolate is best for drizzling?

I use semi-sweet or dark chocolate chips since they balance the sweetness of the caramel filling.

Why is my filling runny?

The caramel mixture may not have cooked long enough—next time, I simmer it until it slightly thickens before adding the coconut.

Can I use evaporated milk instead of heavy cream?

Yes, evaporated milk works in a pinch, though the filling will be slightly less rich.

How should I cut the pie neatly?

I use a sharp knife and wipe it clean between each slice. Chilling the pie for 30 minutes before slicing also helps.

Can I serve it with ice cream?

Absolutely. A scoop of vanilla or coconut ice cream on top makes it even more indulgent.

Can I use dark brown sugar?

Yes, dark brown sugar deepens the caramel flavor and gives the filling a richer color.

Conclusion

I love how this Samoas Cookie Pie captures the essence of one of my favorite cookies in an easy, shareable dessert. The combination of caramelized coconut, buttery crust, and silky chocolate drizzle makes every bite heavenly. Whether I bake it for the holidays or just because I’m craving something sweet, it never fails to impress with its chewy texture, toasty aroma, and pure indulgent flavor.