Samoa Pie is a dessert inspired by the Girl Scout Samoa cookie. It features a buttery cookie crust layered with caramel sauce, shredded coconut, condensed milk, and chocolate chips. It’s baked until gooey, chewy, and golden — perfect for parties or holiday tables.

What does Samoa Pie taste like?

Samoa Pie tastes rich and sweet with layers of gooey caramel, toasted coconut, and melted chocolate over a soft cookie base. It's chewy, buttery, and reminiscent of a caramel-chocolate bar in pie form.

Why are Samoa cookies called Samoas?

Samoa cookies are named after the tropical island of Samoa, referencing the use of coconut, a key ingredient. The name was popularized by Girl Scouts to highlight the exotic and tropical appeal of the cookie’s flavor.

What are Samoas made of?

Samoas are made of a shortbread cookie base topped with caramel, toasted coconut, and drizzled with chocolate. The pie version includes a soft cookie crust, sweetened shredded coconut, condensed milk, and caramel layers baked together.

Can you make Samoa Pie with condensed milk?

Yes, sweetened condensed milk is an essential ingredient in Samoa Pie. It binds the coconut layer, adds richness, and caramelizes during baking for the signature gooey texture.

Best Samoa Pie Recipe

Description

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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 682
Sugar: 74g
Sodium: 232mg
Fat: 32g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 95g
Fiber: 4g
Protein: 10g
Cholesterol: 76mg