Samoas Cookie Pie Dessert is a delightful twist on the beloved Girl Scout cookie that many of us cherish. Imagine the rich, buttery flavor of a cookie combined with the decadence of a pie—it’s a match made in dessert heaven! This recipe pays homage to the iconic Samoas, which are known for their luscious layers of chocolate, caramel, and toasted coconut. The cultural significance of these cookies runs deep, as they evoke memories of childhood and the excitement of cookie season.
People adore this Samoas Cookie Pie Dessert not just for its incredible taste, but also for its delightful texture that balances crunch and creaminess in every bite. It’s a convenient dessert that can be made ahead of time, making it perfect for gatherings or a cozy night in. Trust me, once you take a bite of this indulgent pie, you’ll understand why it has become a favorite among dessert lovers everywhere!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup semisweet chocolate chips
- 1 tablespoon coconut oil (for melting chocolate)
Preparing the Cookie Base
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a round cake pan with non-stick spray or butter to ensure easy removal later.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will be our dry mixture.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; we want a soft dough.
- Fold in the shredded coconut gently with a spatula until evenly distributed throughout the dough.
- Press the cookie dough evenly into the bottom of the prepared pie dish, making sure to create an even layer. You can use your fingers or the back of a measuring cup to smooth it out.
Baking the Cookie Base
- Place the pie dish in the preheated oven and bake for 15-20 minutes, or until the edges are set and the center is slightly soft. The cookie base will firm up as it cools.
- Once baked, remove the pie from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparing the Caramel Layer
- While the cookie base is cooling, prepare the caramel layer. If you’re using store-bought caramel sauce, simply measure out 1 cup and set it aside.
- If you prefer homemade caramel, in a medium saucepan over medium heat, combine 1 cup of granulated sugar and ¼ cup of water. Stir gently until the sugar dissolves.
- Once the sugar has dissolved, stop stirring and allow the mixture to boil. Watch it closely until it turns a deep amber color, about 8-10 minutes. Remove from heat immediately to prevent burning.
- Carefully add ½ cup of heavy cream to the caramel (it will bubble up), and stir until smooth. Allow it to cool slightly before using.
Assembling the Samoas Cookie Pie
- Once the cookie base has cooled completely, pour the caramel sauce evenly over the top of the cookie layer. Use a spatula to spread it out if necessary.
- Sprinkle the remaining shredded coconut over the caramel layer, ensuring it’s evenly distributed. This will give that classic Samoas texture and flavor.
- In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Drizzle the melted chocolate over the coconut layer, creating a beautiful pattern. You can use a spoon or a piping bag for more control over the drizzle.
- Once you’ve drizzled the chocolate, place the pie in the refrigerator for at least 30 minutes to allow the chocolate to set and the layers to meld together.
Serving the Samoas Cookie Pie
- After the pie has chilled and the chocolate has set, remove it from the refrigerator. Use a
Conclusion:
In summary, this Samoas Cookie Pie Dessert is an absolute must-try for anyone who loves the delightful combination of chocolate, caramel, and coconut. The rich, gooey filling paired with the crunchy crust creates a dessert experience that is both indulgent and satisfying. Whether you’re serving it at a party, a family gathering, or simply treating yourself after a long day, this pie is sure to impress. For serving suggestions, consider topping each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the flavors even further. You can also experiment with variations by adding a sprinkle of sea salt on top for a sweet and salty twist or incorporating nuts for an extra crunch. I encourage you to give this Samoas Cookie Pie Dessert a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your delicious creations! Happy baking! Print
Samoas Cookie Pie Dessert: A Delicious Twist on a Classic Treat
- Total Time: 60 minutes
- Yield: 8 servings
Description
This Samoas Cookie Pie features a decadent chocolate cookie crust layered with creamy caramel, topped with toasted coconut and a drizzle of melted chocolate, offering a delicious twist on the beloved Girl Scout cookie. Perfect for satisfying your sweet cravings!
Ingredients
- chocolate cookie base
- caramel layer
- shredded coconut
- melted chocolate
- dark chocolate chips (optional)
- nuts (optional)
Instructions
- Use a sharp knife to slice the pie into wedges for serving.
- Enjoy your delicious Samoas Cookie Pie!
Notes
- For a richer flavor, consider using dark chocolate chips instead of semisweet.
- This pie can be stored in an airtight container in the refrigerator for up to a week.
- Feel free to customize the toppings by adding nuts or other types of chocolate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes