Samoas Cookie Pie: The Ultimate Recipe and Baking Guide

Samoas Cookie Pie: Prepare to be utterly captivated! Imagine the irresistible combination of a buttery shortbread crust, a luscious caramel filling, toasted coconut flakes, and a decadent chocolate drizzle – all in one glorious pie. This isn’t just dessert; it’s an experience, a symphony of textures and flavors that will transport you straight to cookie heaven.

While not steeped in centuries of tradition, the Samoas Cookie Pie draws its inspiration from the beloved Girl Scout cookie, the Samoa (or Caramel deLites, depending on your region). These iconic cookies have been a cherished treat for generations, sparking joy with their perfect balance of sweet and salty, crunchy and chewy. The Samoa cookie itself is a relatively modern invention, first introduced in the 1970s, but its popularity quickly soared, making it a cultural phenomenon.

So, why do people adore this pie version? Well, it takes everything you love about the original cookie and amplifies it! The larger format makes it perfect for sharing (or not, we won’t judge!), and the homemade crust adds a touch of rustic charm. The combination of the rich caramel, the satisfying crunch of the coconut, and the smooth chocolate creates an unforgettable taste sensation. Plus, it’s surprisingly easy to make, making it a winner for both experienced bakers and those just starting out. Get ready to create a Samoas Cookie Pie that will have everyone begging for seconds!

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¼ cup vegetable shortening, cold
• 5-7 tablespoons ice water
• For the Caramel Filling:
• 1 cup (2 sticks) unsalted butter
• 2 cups packed light brown sugar
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• For the Coconut Topping:
• 1 ½ cups sweetened shredded coconut
• ¼ cup caramel sauce (reserved from the caramel filling)
• For the Chocolate Drizzle:
• 6 ounces semi-sweet chocolate chips
• 1 tablespoon coconut oil (or vegetable oil)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Fat: Add the cold, cubed butter and cold vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter and shortening stay cold. This creates flaky layers in the crust. You can also use a food processor for this step, pulsing until the mixture resembles coarse crumbs.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough, as this will develop the gluten and result in a tough crust. The amount of water needed may vary depending on the humidity.
4. Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the fat to firm up, which will make the dough easier to roll out and prevent it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim any excess dough and crimp the edges to create a decorative border.
6. Pre-Bake the Crust: Preheat your oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.

Making the Caramel Filling:

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Use a heavy-bottomed saucepan to prevent the caramel from scorching.
2. Add Brown Sugar: Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes. Make sure there are no lumps of brown sugar remaining.
3. Add Heavy Cream: Gradually whisk in the heavy cream. Be careful, as the mixture may bubble up when you add the cream. Continue to cook, stirring constantly, until the caramel is smooth and thickened. This will take about 5-7 minutes. The caramel should be thick enough to coat the back of a spoon.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. The vanilla adds a lovely flavor, and the sea salt enhances the sweetness of the caramel.
5. Reserve Caramel: Set aside ¼ cup of the caramel sauce for the coconut topping. This will help the coconut adhere to the pie and add extra flavor.

Preparing the Coconut Topping:

1. Toast the Coconut: In a large skillet, toast the sweetened shredded coconut over medium heat, stirring frequently, until it is lightly golden brown. Be careful not to burn the coconut, as it can go from golden brown to burnt very quickly. Toasting the coconut enhances its flavor and adds a nice texture to the topping.
2. Combine with Caramel: In a medium bowl, combine the toasted coconut with the reserved ¼ cup of caramel sauce. Stir well to coat the coconut evenly with the caramel.

Assembling the Samoas Cookie Pie:

1. Pour in Caramel Filling: Pour the caramel filling into the cooled pie crust. Spread it evenly over the bottom of the crust.
2. Add Coconut Topping: Sprinkle the caramel-coated coconut evenly over the caramel filling. Gently press the coconut into the caramel to help it adhere.
3. Bake the Pie: Preheat your oven to 350°F (175°C). Bake the pie for 15-20 minutes, or until the coconut topping is lightly golden brown and the caramel filling is bubbly.
4. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack. This is important, as the caramel filling will continue to set as it cools.

Making the Chocolate Drizzle:

1. Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the semi-sweet chocolate chips and coconut oil (or vegetable oil) until smooth. The coconut oil helps to thin the chocolate and gives it a nice shine.
2. Drizzle over Pie: Once the pie is completely cooled, drizzle the melted chocolate over the coconut topping. You can use a spoon or a piping bag to create a decorative pattern.
3. Chill (Optional): For a cleaner cut, chill the pie in the refrigerator for at least 30 minutes before serving. This will allow the chocolate to set completely.

Serving:

1. Slice and Serve: Slice the Samoas Cookie Pie into wedges and serve. Enjoy! This pie is best served at room temperature or slightly chilled.

Conclusion:

This Samoas Cookie Pie isn’t just a dessert; it’s an experience. It’s the perfect blend of crunchy, chewy, and decadently sweet, all in one glorious slice. Seriously, if you’re looking for a show-stopping treat that will have everyone begging for the recipe, look no further. The rich caramel, toasted coconut, and that irresistible chocolate drizzle create a symphony of flavors that will dance on your taste buds. I promise, this pie is worth every single calorie!

But why is this pie a must-try? Because it takes the beloved flavors of Samoas cookies and elevates them to a whole new level. It’s easier than making individual cookies, and the presentation is absolutely stunning. Imagine bringing this to your next potluck or holiday gathering – you’ll be the star of the show! Plus, it’s surprisingly simple to make, even for novice bakers. The crust comes together quickly, the filling is a breeze, and the decorating is where you can really let your creativity shine.

Now, let’s talk serving suggestions and variations. While this pie is absolutely divine on its own, a scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level. For a truly decadent experience, try serving it with a drizzle of warm chocolate sauce. If you’re feeling adventurous, you could even add a sprinkle of sea salt to enhance the sweetness and create a salty-sweet masterpiece.

Looking for variations? You could experiment with different types of chocolate for the drizzle – dark chocolate for a more intense flavor, or white chocolate for a sweeter twist. You could also add chopped pecans or walnuts to the filling for extra crunch. For a gluten-free version, simply use a gluten-free pie crust and ensure all your ingredients are gluten-free. And if you’re a fan of salted caramel, a pinch of sea salt in the caramel filling will take this pie to new heights.

I’m so excited for you to try this recipe! I truly believe it will become a new favorite in your household. The combination of textures and flavors is simply irresistible, and the ease of preparation makes it a winner in my book. Don’t be intimidated by the seemingly long list of ingredients – most of them are pantry staples. And remember, baking is all about having fun and experimenting, so don’t be afraid to put your own spin on things.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake the most amazing Samoas Cookie Pie you’ve ever tasted. I can’t wait to hear about your experience! Please, please, please share your photos and feedback with me. Let me know what you thought of the recipe, what variations you tried, and how much everyone loved it. You can tag me on social media or leave a comment below. Happy baking! I’m confident that this pie will bring joy to your kitchen and smiles to the faces of everyone who tries it. Enjoy!