Homemade Samoa Pie Recipe: Your Easy Guide to Girl Scout Cookie Flavor
Dive into the irresistible world of Girl Scout Samoas cookies any time of year with this incredible homemade Samoa Pie recipe! If you’re a fanatic for those delightful layers of chocolate, caramel, and toasted coconut, then this easy-to-make dessert is an absolute dream come true. No need to wait for cookie season; you can recreate that beloved flavor right in your kitchen with this simple, decadent pie.
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Beyond this delightful Samoa pie, if you’re a fan of rich and satisfying desserts, you’ll also love my Cheesecake Mousse Cups for a light and creamy treat, my Cinnamon Roll Donuts for a sweet breakfast or brunch, and my Biscoff Blondies with White Chocolate for a unique twist on a classic bar cookie. Each recipe promises a fantastic experience!
The Magic of Samoas: Reimagined in a Cookie Pie
Is there anyone who doesn’t eagerly anticipate Girl Scout Cookie season each year? For many, the arrival of those iconic boxes signals pure joy. From my days as a Brownie, going door-to-door with my mom, I’ve been utterly captivated by the colorful boxes holding Thin Mints and Do-Si-Dos. But without a doubt, my absolute favorite Girl Scout Cookies have always been Samoas!
Whether you know them as Samoas or by their alternate name, Caramel DeLites, their status as the BEST is undeniable. Their perfect blend of coconut, caramel, and chocolate creates a flavor profile that’s truly unmatched. Each year, I make it a point to support my local Girl Scout troops by stocking up on a few boxes. However, when cookie season fades and those cravings inevitably strike, this Homemade Samoas Cookie Pie steps in as the ultimate stand-in, offering all the beloved flavors in a grander, pie-form indulgence.
This dessert isn’t just a pie; it’s a celebration of those cherished cookie memories. It perfectly captures the essence of a Samoa cookie, delivering a harmonious blend of textures and tastes that will transport you straight back to your favorite Girl Scout cookie moments, but in a more substantial and shareable format. It’s truly the next best thing, if not better, when you’re looking for a homemade twist on a classic.
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Crafting the Perfect Samoa Pie: An Easy Recipe
The allure of Samoas cookies lies in their exquisite layers of complementary flavors and textures. Imagine a crisp cookie base, followed by a luscious caramel and toasted coconut layer, all finished with delicate ribbons of fudge. This Samoa Cookie Pie masterfully replicates that irresistible complexity. It brings together three incredible layers, each contributing to a rich and satisfying dessert that truly honors its cookie inspiration.
We begin with a buttery shortbread tart crust, which is surprisingly easy to prepare and provides the perfect foundation. This sturdy yet tender crust is then generously topped with a silky layer of dark chocolate ganache, offering a deep, rich cocoa note. Next comes the star of the show: a decadent blend of toasted coconut and creamy caramel, capturing the signature flavor and texture of Samoas. Finally, we complete this masterpiece with an artful drizzle of more chocolate ganache, creating those distinctive stripes that make a Samoa cookie so recognizable. This careful layering ensures every bite is an explosion of chocolate, caramel, and coconut bliss.
If you consider yourself a true chocolate aficionado, don’t miss out on my Hot Chocolate Mug Cake for a quick single-serving indulgence, or my Chocolate Chip and Marshmallow Cookies for a chewy, gooey treat that’s always a crowd-pleaser!
Here’s a glimpse of the key ingredients you’ll need to create this magnificent Samoas cookie pie:
Essential Ingredients for Your Samoa Pie
Creating this spectacular Samoa pie requires a few key ingredients, each playing a vital role in replicating that iconic Girl Scout cookie flavor. Here’s a closer look at what you’ll need and why:
- All-Purpose Flour: The foundation of our delicious shortbread crust. Proper measurement is crucial for the perfect texture. Use a kitchen scale (171 grams) for accuracy, or the spoon-and-level method to avoid a dense crust.
- Granulated Sugar: Adds a subtle sweetness to our shortbread pie crust, enhancing its buttery flavor. For a slightly richer, deeper note, you can opt for brown sugar, which pairs beautifully with the caramel and coconut.
- Salted Butter: I prefer using salted butter for the shortbread crust as it contributes an extra depth of flavor that complements the other rich components of the pie. If you only have unsalted butter, simply add ¼ teaspoon of fine sea salt along with your flour to achieve a similar balance. Ensure your butter is at room temperature for easy creaming.
- Pure Vanilla Extract: A good-quality pure vanilla extract is essential here. Its warm, aromatic notes elevate the flavor of the shortbread. For an even more personal touch, consider making your own with my homemade vanilla extract recipe, which only requires two ingredients!
- Dark Chocolate: This is a dual-purpose ingredient, used for both the rich ganache base of our Samoa pie and for the signature chocolate drizzle on top. You can choose between dark chocolate or bittersweet chocolate, either in baking bar form (finely chopped) or as high-quality chocolate chips. I personally love Ghirardelli Bittersweet Baking Chips for their consistent melt and intense flavor, despite the photo showing a bar.
- Heavy Cream: A foundational ingredient for both our silky chocolate ganache layers and for creating the smooth, luscious caramel sauce. Heavy cream ensures a rich, creamy texture in both components, making them truly decadent.
- Unsweetened Shredded Coconut: The star of our coconut-caramel layer. While you can buy pre-toasted coconut flakes for convenience, toasting your own shredded coconut at home yields a more intense, aromatic flavor that truly stands out. The toasted notes are crucial for that authentic Samoa taste.
- Baking Caramels: To simplify the caramel sauce, we use Kraft baking caramels. These melt beautifully and combine with heavy cream to form a perfectly smooth, rich caramel. You’ll need most of an 11-ounce bag of unwrapped caramels, or any other quality caramel candies you prefer that melt well.
Expert Tips and Frequently Asked Questions for Samoa Pie
Making this Samoa pie is straightforward, but a few tips and answers to common questions can help ensure your dessert turns out perfectly every time. From choosing the right pan to storing your delicious creation, read on for insights.
I highly recommend using a 9-inch tart pan with a removable bottom. The fluted edges of a tart pan give this Samoa pie a beautiful, professional look, and the removable bottom makes serving incredibly easy. If you don’t have one, a regular 9-inch pie pan will also work perfectly. For a fun alternative, you can even use a 9-inch square baking pan to create Samoa dessert bars, which are fantastic for parties and sharing!
Absolutely! This Samoa pie freezes beautifully, making it an excellent make-ahead dessert. After it has fully set at room temperature, place the entire pie (or individual slices) in the freezer until solid. Once frozen, wrap it tightly first in plastic wrap, then in heavy-duty aluminum foil to prevent freezer burn. Your Samoas cookie pie will stay fresh and delicious in the freezer for up to two months! When you’re ready to enjoy, simply let it thaw, still wrapped, at room temperature for a few hours before serving. This helps maintain its moisture and texture.
Toasting shredded coconut is a game-changer for this Samoa pie, intensifying its flavor and adding a lovely crunch. It’s incredibly easy to do! Simply spread your unsweetened shredded coconut in a single, even layer on a large, parchment-lined sheet pan. Place it in a preheated oven at 350°F (175°C) for 5-8 minutes, being sure to rotate the pan halfway through. Keep a close eye on it, as coconut can go from perfectly golden to burnt very quickly! The coconut should be lightly golden brown and emit a wonderfully fragrant, nutty aroma. Let it cool completely before mixing it into your caramel layer to maintain its crispness.
While homemade shortbread crust truly elevates this Samoa pie and offers the most authentic flavor, you can certainly use a good quality store-bought pie crust for convenience. A graham cracker crust or a shortbread cookie crust (crushed cookies mixed with butter) would be excellent no-bake alternatives if you want to skip the oven entirely. However, for the best result that mimics the Girl Scout cookie, the baked shortbread crust is highly recommended.
Ganache consistency is key! If your dark chocolate ganache is too thick, add a tiny bit more heavy cream (start with ½ teaspoon) and stir until it reaches your desired pourable consistency. If it’s too thin, you can try adding a few more chopped chocolate chips and letting it sit for a few minutes to melt, then stir again. Alternatively, let it cool slightly longer at room temperature; it will naturally thicken as it cools. For best results, use a kitchen scale to measure your chocolate and cream precisely.
More Indulgent Recipes You’ll Love
If you’ve fallen in love with the luscious layers of this Samoa dessert, then you’re in for a treat with some of my other delightful recipes. These treats share similar decadent qualities or offer a fun, copycat take on beloved classics, perfect for expanding your dessert repertoire.
For another incredibly fun copycat treat, you absolutely must try my Peanut Buster Parfait Ice Cream Pie! It encapsulates all the amazing, nostalgic flavors of the classic Dairy Queen treat, transforming them into a spectacular frozen pie. What makes it even more special is its incredible Nutter Butter cookie crust, bringing a delightful peanut-buttery crunch that ties all the layers of ice cream, fudge, and peanuts together in perfect harmony. It’s a showstopper!
And if your love for coconut runs deep, this Samoa dessert isn’t the only way to satisfy that craving. You should definitely try my Coconut Macadamia Oatmeal Cookies with White Chocolate Chunks. These cookies are just as rich and decadent as this Samoas cookie pie, but with a chewy texture and the added buttery crunch of macadamia nuts alongside sweet white chocolate. They’re utterly amazing and another fantastic way to enjoy the tropical essence of coconut!
If you try this incredible Samoa Pie recipe, I would be absolutely thrilled if you could leave a star review rating and comment below! Your feedback is invaluable and it’s so wonderful to hear about your culinary creations. And don’t forget to share your delicious results with me by tagging @chenee_today on Instagram!
📖 Recipe: Homemade Samoa Pie
Samoa Pie – Easy Recipe for Samoas Cookie Lovers!
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Equipment you may need
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9-inch tart pan
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pie pans
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hand mixer
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stand mixer
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small saucepan
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whisk
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rubber spatula
Ingredients
Shortbread Crust
- 1⅓ cup (171 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 10 tablespoon (148 ml) salted butter – room temperature
- ½ teaspoon (2 ml) pure vanilla extract
Dark Chocolate Ganache Layer
- 5 oz (142 g) dark chocolate – chopped baking bar or dark chocolate chips
- 2 tablespoon (30 ml) heavy cream
Coconut-Caramel Layer
- 2 ½ cups (213 g) unsweetened coconut flakes – toasted (see note below for toasting instructions)
- 24 Kraft baking caramels – unwrapped, approximately most of an 11-ounce bag
- ⅓ cup (79 g) heavy cream – plus more as needed for desired caramel consistency
Dark Chocolate Drizzle
- ¼ cup (44 g) dark chocolate – chopped baking bar or dark chocolate chips
- 2 tablespoon (30 ml) heavy cream – plus more if needed for drizzle consistency
Instructions
Prepare Shortbread Crust
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar for 2-3 minutes. Beat until the mixture is light, fluffy, and well combined.
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Add the pure vanilla extract and mix until it is thoroughly incorporated into the butter and sugar mixture.
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Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until the dough just comes together and forms a soft ball. Be careful not to overmix.
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Press the prepared shortbread dough evenly into the bottom and up the sides of a 9-inch pie or tart pan. Bake in the preheated oven for 15-20 minutes, or until the crust is lightly golden brown around the edges. Allow the crust to cool completely before proceeding with the next layers.
Dark Chocolate Ganache Base Layer
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Place the chopped dark chocolate (or chocolate chips) into a heatproof bowl. In a separate microwave-safe bowl or small saucepan, heat the 2 tablespoons of heavy cream until it is hot but not boiling or scalding.
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Pour the hot heavy cream over the chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to soften. After 5 minutes, gently stir the mixture with a spatula or whisk until the chocolate is fully melted and the ganache is smooth and glossy. If any lumps remain, microwave the mixture in 15-second intervals, stirring after each, until smooth.
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Evenly spread the dark chocolate ganache over the bottom of your completely cooled shortbread crust. Set the pie aside to allow the ganache to firm up slightly while you prepare the next layer.
Coconut-Caramel Layer
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In a small saucepan, combine the unwrapped Kraft baking caramels and ⅓ cup of heavy cream. Heat the mixture over medium-low heat, stirring continuously to prevent sticking.
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Continue stirring as the caramels slowly melt and combine with the cream, forming a smooth and luxurious caramel sauce. Ensure all lumps are gone and the sauce is uniform.
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Once the caramel sauce is fully melted and smooth, remove it from the heat and add the toasted coconut flakes. Stir well with a rubber spatula until all the coconut is evenly coated in the rich caramel.
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Carefully spoon dollops of the warm coconut-caramel mixture over the set dark chocolate ganache layer. Gently spread it evenly across the pie using the back of a spoon or a spatula, taking care not to disturb the ganache beneath.
Dark Chocolate Drizzle (Signature Stripes)
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In a small microwave-safe bowl, combine the ¼ cup of dark chocolate with 2 tablespoons of heavy cream. Heat in the microwave until the cream is hot (about 30-45 seconds), but not boiling.
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Let the mixture sit for 5 minutes to allow the chocolate to melt. Then, stir until the ganache is completely smooth and free of lumps. Add an extra tiny bit of cream if needed to achieve a smooth, drizzly consistency.
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Once smooth, transfer the chocolate ganache into a small plastic piping bag or a plastic zipper bag. Snip a tiny hole (about ⅛-inch) in one corner of the bag. Pipe the chocolate in classic zigzag stripes across the top of the coconut-caramel layer, creating that iconic Samoa cookie look.
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Allow the entire Samoa pie to set at room temperature (or in the refrigerator for quicker setting) until the chocolate drizzle is firm. Slice and serve this incredible dessert at room temperature for the best texture and flavor experience. Enjoy!
Video Guide
Recipe Notes
Perfectly toasting coconut: To achieve that irresistible golden brown color and deeply nutty flavor in your shredded coconut, spread it in a single, thin layer on a large baking sheet lined with parchment paper. Place this into a preheated oven at 350°F (175°C) for approximately 5-8 minutes. Make sure to toss or rotate the coconut halfway through baking to ensure even toasting. It’s crucial to watch it carefully, as coconut can burn quickly! You’ll know it’s ready when it’s beautifully golden and emits a fragrant, toasty aroma. Let it cool completely before adding it to the caramel mixture to maintain its crispness.
Nutrition Information
Nutrition Disclaimer
