I turned my favorite Girl Scout cookie into a pie—and now we skip the box every year

You know that moment when a craving hits, and you just know no boxed cookie is going to cut it? That was me the other night. I wanted a Samoas cookie—bad. But no scouts were selling, and the pantry wasn’t exactly stocked with bakery magic. So I got a little scrappy. A little determined. And this Samoas Cookie Pie was born.

Friends, it’s everything I love about those caramel-chocolate-coconut cookies… but richer, warmer, and way easier than rolling and dipping actual cookies. It’s also made entirely with basic ingredients I already had on hand. And yes—my family devoured it before it cooled.

🍫 Why this pie is now on my permanent dessert list

• It’s ooey-gooey in the best way.
• Uses pantry staples like flour, butter, condensed milk, and coconut.
• Feels fancy but is secretly so simple to make.
• Tastes like nostalgia baked into a slice.

🛒 What you’ll need:

Crust:

• 1 cup flour
• ½ cup butter, softened
• ¼ cup brown sugar
• Pinch of salt

Caramel-coconut filling:

• 1½ cups sweetened shredded coconut
• ½ cup sweetened condensed milk
• ¼ tsp vanilla extract
• Pinch of salt

Drizzle:

• ½ cup chocolate chips
• 1 tsp oil or butter

👩‍🍳 Let’s bake it:

1. Preheat oven to 350°F and grease a 9-inch pie dish.
2. Mix flour, brown sugar, salt, and butter into a soft dough. Press into the pie dish and slightly up the sides.
3. Bake crust for 12–15 minutes until set and lightly golden.
4. While it bakes, toast coconut in a skillet for 3–5 minutes until golden and fragrant.
5. In a bowl, stir together coconut, condensed milk, vanilla, and salt.
6. Spread the coconut mixture over the warm crust and return to oven for 10–12 minutes until bubbly and golden at the edges.
7. Melt chocolate chips with oil or butter and drizzle generously over the top.
8. Let cool fully before slicing (if you can wait that long).

🧊 Storage + serving tips:

• Keeps in the fridge for 4–5 days (if it lasts that long).
• Tastes amazing chilled or warmed slightly with a scoop of vanilla ice cream.
• Cut into wedges or small squares for lunchbox-size treats.

💡 Mom hack:

Want to make it extra special? Sprinkle with sea salt after the drizzle or serve it warm with whipped cream. Also, let the kids do the chocolate drizzle—it’s messy fun and they love it.

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So if you’re missing cookie season or just want something rich, chewy, and impossible to resist, this Samoas Cookie Pie might be your new favorite. Around here, we’ve stopped waiting for cookie boxes—and honestly, we don’t miss them.

Tag me if you make it—I’d love to see your pie in action 💛

Budget-Friendly Samoas Cookie Pie

Serves 8 | Prep + bake time: 35–40 minutes

🛒 Ingredients:

For the crust/base:

• 1 cup all-purpose flour
• ½ cup (1 stick) butter, softened
• ¼ cup brown sugar
• Pinch of salt

For the caramel coconut layer:

• 1½ cups sweetened shredded coconut
• ½ cup sweetened condensed milk
• ¼ tsp vanilla extract
• Pinch of salt

For the chocolate drizzle:

• ½ cup chocolate chips
• 1 tsp oil or butter (for smooth melting)

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👩‍🍳 Directions:

Cool completely before slicing into wedges.

Preheat oven to 350°F and grease or line a 9-inch pie plate.

In a bowl, mix flour, brown sugar, salt, and softened butter until a soft dough forms. Press into the bottom and slightly up the sides of your pie plate.

Bake the crust for 12–15 minutes, until set and lightly golden.

Meanwhile, toast coconut in a dry skillet over medium heat for 3–5 minutes until golden (watch closely!).

In a bowl, mix toasted coconut, sweetened condensed milk, vanilla, and salt.

Spread the coconut mixture over the warm crust.

Return to the oven for 10–12 more minutes, until bubbly and lightly browned.

Melt chocolate chips with a little oil, then drizzle over the top.