Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Love Girl Scout Samoa cookies? Try this Easy Samoa Cookie Pie Recipe with Caramel and Coconut. After making it many times, I discovered the trick to a perfect, gooey caramel-coconut filling. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Kale and Apple Salad and Cheddar Jalapeño Burgers.
Why This Easy Samoa Cookie Pie Recipe with Caramel and Coconut Is Pure Comfort
- Warm, gooey caramel-coconut filling
- Crispy, buttery cookie crust
- Easy, better than takeout
What You'll Need for Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
- 1/2 tsp salt
- 1/2 tsp baking soda
- Optional: Chocolate drizzle (optional)
- Optional: Additional shredded coconut (optional)
📝 Ingredient Notes
- Graham cracker crumbs: You can make your own by pulsing graham crackers in a food processor.
🛒 Tools & Equipment I Recommend
- Food processor — Easily crush graham crackers for the crust. → See on Amazon
- Silicone baking mat — Prevents the pie from sticking and makes cleanup easy. → See on Amazon
How to Make Easy Samoa Cookie Pie Recipe with Caramel and Coconut
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a 9-inch pie dish. Bake at 350°F (180°C) for 7 minutes.
- Make the caramel filling: In a saucepan, combine sweetened condensed milk, corn syrup, water, and sugar. Bring to a boil, then reduce heat to medium. Stir constantly until the mixture turns golden brown, about 15-20 minutes.
- Add final touches: Remove from heat. Stir in butter, vanilla, and salt. Fold in coconut. Pour filling into the crust. Bake at 350°F (180°C) for 15-20 minutes. Let cool, then refrigerate for at least 2 hours.
- Serve: Drizzle with chocolate and top with additional coconut. Slice and serve.
Cook's Tips for Perfect Easy Samoa Cookie Pie Recipe with Caramel and Coconut
- : For a deeper caramel flavor, let the mixture boil for a few extra minutes.
- Common mistake and fix: If the caramel filling is too thick, add a bit more water and stir until it reaches your desired consistency.
- : To prevent the crust from burning, cover the edges with aluminum foil during the last 10 minutes of baking.
- : For a crisper crust, press the graham cracker mixture firmly into the pie dish.
Storing & Reheating Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: You can make the crust and caramel filling a day ahead. Assemble and bake the day you want to serve it.
Freezing Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Freeze individual slices for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a deeper caramel flavor, let the mixture boil for a few extra minutes.
- Best substitution: You can substitute the graham cracker crust with a chocolate cookie crust for a different flavor.
- Make-ahead: You can make the crust and caramel filling a day ahead. Assemble and bake the day you want to serve it.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the caramel filling is too thick, add a bit more water and stir until it reaches your desired consistency.
Want to level up this recipe?
Parchment paper — Easy cleanup and prevents the pie from sticking. → Check price on Amazon
Easy Samoa Cookie Pie Recipe with Caramel and Coconut
Ingredients
Main Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup granulated sugar
- 1/4 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
Seasonings
- 1/2 tsp salt
- 1/2 tsp baking soda
Optional Toppings
- Chocolate drizzle (optional)
- Additional shredded coconut (optional)
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a 9-inch pie dish. Bake at 350°F (180°C) for 7 minutes.
- Make the caramel filling: In a saucepan, combine sweetened condensed milk, corn syrup, water, and sugar. Bring to a boil, then reduce heat to medium. Stir constantly until the mixture turns golden brown, about 15-20 minutes.
- Add final touches: Remove from heat. Stir in butter, vanilla, and salt. Fold in coconut. Pour filling into the crust. Bake at 350°F (180°C) for 15-20 minutes. Let cool, then refrigerate for at least 2 hours.
- Serve: Drizzle with chocolate and top with additional coconut. Slice and serve.
Notes
- Chef tip: For a deeper caramel flavor, let the mixture boil for a few extra minutes.
- Best substitution: You can substitute the graham cracker crust with a chocolate cookie crust for a different flavor.
- Make-ahead: You can make the crust and caramel filling a day ahead. Assemble and bake the day you want to serve it.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the caramel filling is too thick, add a bit more water and stir until it reaches your desired consistency.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze individual slices for up to 2 months.
- Oven reheat: Reheat slices in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds.
- Make ahead: You can make the crust and caramel filling a day ahead. Assemble and bake the day you want to serve it.
Nutrition Per Serving
- Calories: 450
- Protein: 5g
- Fat: 20g
- Carbs: 60g
- Fiber: 2g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 65mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Samoa Cookie Pie Recipe with Caramel and Coconut FAQs
Yes, you can make the crust and caramel filling a day ahead. Assemble and bake the day you want to serve it.
If the caramel filling is too thick, add a bit more water and stir until it reaches your desired consistency.
Yes, you can freeze individual slices for up to 2 months.
To prevent the crust from burning, cover the edges with aluminum foil during the last 10 minutes of baking.
Reheat slices in the oven at 350°F (180°C) for 10-15 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Samoa Cookie Pie Recipe with Caramel and Coconut and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
