Samoas Pie Recipe | Decadent Chocolate Caramel Dessert Idea
"Samoas pie is rich, gooey, and irresistible. Inspired by the classic Girl Scout cookie, this recipe combines toasted coconut, caramel, chocolate, and a buttery crust for the ultimate dessert."
Equipment
- Springform pan or pie dish
- Saucepan (for caramel and ganache)
- Baking sheet (for toasting coconut)
- Piping bag or zip-top bag (for chocolate drizzle)
- Cooling racks
- Sharp knife (for clean slices)
Ingredients
Crust
- 2 cups shortbread cookies or graham cracker crumbs
- ½ cup melted butter
Ganache Layer
- 1 cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
Caramel-Coconut Topping
- 2 cups shredded coconut (toasted)
- 1 ½ cups caramel (homemade or store-bought)
Chocolate Drizzle
- ½ cup melted chocolate
Optional Garnishes
- Whipped cream
- Extra toasted coconut flakes
Instructions
- Make Crust: Mix cookie crumbs with melted butter. Press firmly into springform pan. Bake at 350°F (175°C) for 8–10 minutes or chill for no-bake version.
- Prepare Ganache: Heat cream until simmering. Pour over chocolate chips, stir until smooth. Spread over cooled crust.
- Toast Coconut: Spread shredded coconut on baking sheet. Toast at 325°F (160°C) until golden, stirring occasionally.
- Mix Caramel & Coconut: Melt caramel gently, stir in toasted coconut until coated. Spread evenly over ganache.
- Drizzle Chocolate: Melt chocolate, transfer to piping bag, and drizzle stripes across the pie.
- Chill: Refrigerate for at least 2 hours before slicing.
- Serve: Garnish with whipped cream or extra coconut flakes.
Notes
- Variations: Try a cheesecake layer, gluten-free almond flour crust, or vegan coconut milk caramel.
- Storage: Refrigerate up to 4 days; freeze slices individually for up to 2 months.
- Reheating/Thawing: Thaw overnight in fridge for best chewy texture.
- Pairings: Serve with coffee, hot chocolate, or milk.
- Common Mistakes: Press crust firmly to avoid crumbling, melt caramel slowly with cream, and use a piping bag for neat drizzle.