The birthday of the Girl Scouts is March 12, which brings to mind Girl Scout cookies. This recipe is a wonderful tribute to one of the most popular cookies: Samoas. But this is no cookie recipe, it’s a Samoa Pie.
What’s in a name?
First, let’s address some lingering confusion. The Samoa cookie is made of a simple shortbread-type cookie smothered in coconut, caramel and chocolate. So good! But, here’s a question: Are you eating a Samoa? Or, is it a Caramel deLite? Perhaps you’ve noticed: Girl Scout Samoas are also called Caramel deLites. The difference in names is because Girl Scout cookies are made by two competing bakeries. This apparently does not happen with all Girl Scout cookies, Thin Mints are trademarked, thank goodness! Both Samoa and Caramel deLite cookies have the same ingredients, but apparently in different quantities, although when compared side by side, the question of which is better results in a stalemate. Perhaps this is due to personal preferences for darker chocolate and less cookie (Samoas) vs. stronger coconut and less sweet taste (Caramel deLites).
Now that we’ve got that straightened out, let’s get to making our Samoa (er, Caramel deLites) Pie. For this recipe, you control the ingredients. In fact, some might decide to tweak the proportions of caramel, chocolate and coconut, but this recipe, courtesy of averiecooks, is pretty near perfect.
We begin with caramel sauce. (Note: If you decide to use store-bought sauce you can skip this step, but I have included Averie’s recipe for salted caramel sauce in case you want to give it a try).
Spray a 9-inch pie plate well with cooking spray. This pie is filled with sweet liquid that might want to overflow a little. So, while preheating the oven, place something on a lower rack (tin foil, baking sheet) in order to catch the drips! Using a sheet of tin foil now will save a lot of time spent cleaning later. #yourewelcome
Next, make the crust layer and bake it for about 10 to 12 minutes. You want it to be set, but not fully done, as there is another baking step to follow.
Now add the layers of yumminess: chocolate chips, then coconut. Drizzle some sweetened condensed milk and then a drizzle of caramel sauce.
Place the pie back in the oven and bake it for 25 minutes. The edge will be bubbly and the center will look more set and slightly dry. Allow the pie to cool while making the final layer of chocolate drizzle. Just melt some chocolate chips in the microwave and stir until smooth.
Then spoon carefully in long vertical lines on the pie, to resemble the lines on the Samoa (Caramel deLite) cookie.
Allow the pie to cool for at least 4 hours – yes, 4 hours – before cutting. It needs that time to finish setting up. Cutting before would literally be a hot mess.
The result? An absolutely decadent pie that I honestly think is better than the cookie (either cookie) that inspired it.
It’s rich, like a seven layer bar, but the crust does help to offset some of that richness.
This is one of the few pies that I’ll say to cut into 10-12 pieces. No one will feel cheated, because a sliver of this is truly enough!
You’ll want to pin this one for later!
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- ½ cup light brown sugar packed
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ tsp salt or to taste
- ¾ cup semi-sweet chocolate chips for sprinkling
- 1 ½ cups sweetened shredded coconut loose in measuring cup (not packed)
- 9 oz sweetened condensed milk two-thirds of one 14-ounce can
- 4 to 5 ounces caramel sauce homemade or store-bought
- ¾ cup semi-sweet chocolate chips melted for drizzling
- Preheat oven to 350F. Spray a 9-inch pie dish thoroughly with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter for about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the brown sugar, egg, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t overmix.
- Pour batter into pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly. Center should begin to set up a bit.
- Remove pie dish from oven, and sprinkle ¾ cup chocolate chips evenly over the crust.
- Evenly sprinkle the coconut.
- Evenly drizzle the sweetened condensed milk (just eyeball the amount.
- Evenly drizzle the caramel sauce (just eyeball the amount).
- Return to oven and bake 25 minutes. Edges will be bubbly and center will look somewhat set. WARNING: Watch closely the last few minutes as the ingredients are at high risk of burning – do not overbake.
- Remove pie from oven and let it start to cool while you melt the chocolate drizzle.
- Melt chocolate chips in the microwave about one minute. After the first 30 seconds, start to check and stir every 10 seconds until chocolate can be stirred smoothly.
- Using a spoon, drizzle thick parallel lines of chocolate evenly, spaced about ½ inch apart.
- Allow pie to finish cooling for at least 4 hours (or overnight) before slicing and serving.
Salted Caramel Sauce
- 1 cup sugar
- ¼ cup water
- 1 tsp corn syrup light
- ½ cup heavy cream
- 1 tsp vanilla
- ½ to 1 tsp salt to taste
- In a medium to large saucepan, add sugar, water and corn syrup. Bring to a boil over high heat, whisking until sugar is dissolved.
- Boil mixture for 5 to 12 minutes, until it turns caramel-colored. Only stir if necessary during this step. Watch very closely after the first 5 minutes and do not let it burn – the mixture will change from pale amber to caramel color very quickly. When it does, reduce heat to low.
- Very slowly and carefully add cream, stirring gently. The mixture may bubble up considerably, so stand back if needed. (This is why you are using a large-ish sized pan)
- Add vanilla and salt, to taste.
- Whisk until sauce is combined and smooth, then let boil for one minute to thicken.
- Transfer sauce to a glass or other heat-safe container. Allow to cool, uncovered, to room temperature. Sauce will thicken as it cools.
- Sauce will keep in an airtight container at least a month at room temperature.
For even more Girl Scout inspired deliciousness, try my Frozen S’mores Pie.