This Samoa Pie is a gooey, chocolate-coconut-caramel dessert inspired by the classic Girl Scout cookie. With a buttery cookie crust, sweetened shredded coconut, condensed milk, and melted chocolate drizzle, it’s a rich, decadent treat perfect for holidays or potlucks.
Ingredients
Scale
½ cup unsalted butter, melted
1 large egg
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup semi-sweet chocolate chips (for layering)
1 ½ cups sweetened shredded coconut
~10 ounces sweetened condensed milk (⅔ of a 14 oz can)
4–5 ounces salted caramel sauce
¾ cup semi-sweet chocolate chips, melted (for drizzling)
Instructions
Preheat oven to 350°F and spray a 9-inch pie dish with non-stick spray.
In a microwave-safe bowl, melt butter. Let cool slightly. Whisk in egg, brown sugar, and vanilla until smooth.
Stir in flour and salt until just combined. Don’t overmix.
Spread batter evenly into prepared dish and bake for 10–12 minutes until edges firm slightly.
Remove from oven. Sprinkle ¾ cup chocolate chips over crust, followed by the shredded coconut.
Drizzle sweetened condensed milk and caramel sauce evenly over the top.
Return to oven and bake for 25 minutes until golden and bubbly at edges. Watch closely during the last 10 minutes to prevent burning.
While the pie cools, melt the remaining ¾ cup chocolate chips and drizzle over the top.
Let cool completely on a wire rack for at least 4 hours or overnight before slicing.
Notes
Let the pie cool fully before slicing to ensure clean cuts.
Tent with foil if the coconut browns too quickly during baking.
Store at room temperature for up to 5 days, or freeze slices for up to 6 months.
Use unsweetened coconut for less sweetness if desired.
Plastic knives cut through gooey pie better than metal ones.
