Easy Better Than Takeout Samoa Cookie Pie Recipe
Samoa Cookie Pie Recipe with Caramel and Coconut is the ultimate better-than-takeout dessert. After making it dozens of times, I’ve discovered the trick to the perfect gooey caramel and coconut topping. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Apple Tortellini Salad with Strawberries and Greens and Classic Creamy Potato Gratin Recipe for Easy Dinner Sides.
Why This Easy Better Than Takeout Samoa Cookie Pie Recipe Is Pure Comfort
- Easy to make with simple ingredients
- Better than takeout, perfect for family gatherings
- Irresistible gooey caramel and coconut topping
What You'll Need for Easy Better Than Takeout Samoa Cookie Pie Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 roll refrigerated sugar cookie dough
- 1 cup caramel bits
- 1/3 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1/2 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
- vanilla extract
- salt
- chopped pecans
- Optional: whipped cream
- Optional: chocolate syrup
📝 Ingredient Notes
- caramel bits: If you can't find caramel bits, you can use unwrapped caramels and chop them into small pieces.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping pecans and coconut → See on Amazon
- Silicone baking mat — Prevents the cookie pie from sticking to the pan → See on Amazon
How to Make Easy Better Than Takeout Samoa Cookie Pie Recipe
- Preheat oven: Preheat oven to 350°F (175°C).
- Press dough into pan: Press refrigerated cookie dough into an ungreased 9-inch pie plate. Bake for 10-12 minutes or until light golden brown. Cool completely.
- Make caramel topping: In a heavy saucepan, combine caramel bits, heavy cream, brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until caramel is melted and mixture comes to a boil. Reduce heat to low; simmer, uncovered, for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and salt. Stir in coconut.
- Add topping to pie: Spread caramel mixture evenly over cooled cookie crust. Sprinkle with chocolate chips and pecans.
- Bake: Bake at 350°F (175°C) for 18-20 minutes or until edges are bubbly and golden. Cool completely on a wire rack. Refrigerate for at least 1 hour before serving.
Cook's Tips for Perfect Easy Better Than Takeout Samoa Cookie Pie Recipe
- Common mistake and fix: Don't overbake the cookie crust. It will continue to bake when you add the caramel topping.
- Tip: For easier slicing, refrigerate the pie for at least 1 hour before serving.
- Tip: Store leftovers in the refrigerator for up to 3 days.
Storing & Reheating Easy Better Than Takeout Samoa Cookie Pie Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 3 days Make-ahead tip: Can be made 1 day ahead. Store in the refrigerator.
Freezing Easy Better Than Takeout Samoa Cookie Pie Recipe
Not recommended for freezing
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a crisper crust, bake the cookie dough for a few minutes longer and let it cool completely before adding the caramel topping.
- Best substitution: You can substitute the heavy cream with milk for a lighter version.
- Make-ahead: This dessert can be made ahead and refrigerated for up to 1 day.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger dessert.
- Troubleshooting: If the caramel topping is too thick, add a little more heavy cream and stir until it reaches the desired consistency.
Want to level up this recipe?
Pecan chopper — Makes quick work of chopping pecans for the topping → Check price on Amazon
Easy Better Than Takeout Samoa Cookie Pie Recipe
Ingredients
Main Ingredients
- 1 roll refrigerated sugar cookie dough
- 1 cup caramel bits
- 1/3 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1/2 cup sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
Seasonings
- vanilla extract
- salt
- chopped pecans
Optional Toppings
- whipped cream
- chocolate syrup
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Press dough into pan: Press refrigerated cookie dough into an ungreased 9-inch pie plate. Bake for 10-12 minutes or until light golden brown. Cool completely.
- Make caramel topping: In a heavy saucepan, combine caramel bits, heavy cream, brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until caramel is melted and mixture comes to a boil. Reduce heat to low; simmer, uncovered, for 5 minutes, stirring constantly. Remove from heat; stir in vanilla and salt. Stir in coconut.
- Add topping to pie: Spread caramel mixture evenly over cooled cookie crust. Sprinkle with chocolate chips and pecans.
- Bake: Bake at 350°F (175°C) for 18-20 minutes or until edges are bubbly and golden. Cool completely on a wire rack. Refrigerate for at least 1 hour before serving.
Notes
- Chef tip: For a crisper crust, bake the cookie dough for a few minutes longer and let it cool completely before adding the caramel topping.
- Best substitution: You can substitute the heavy cream with milk for a lighter version.
- Make-ahead: This dessert can be made ahead and refrigerated for up to 1 day.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger dessert.
- Troubleshooting: If the caramel topping is too thick, add a little more heavy cream and stir until it reaches the desired consistency.
Storage
- Fridge: Store in the refrigerator for up to 3 days
- Freezer: Not recommended for freezing
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Can be made 1 day ahead. Store in the refrigerator.
Nutrition Per Serving
- Calories: 430
- Protein: 4g
- Fat: 22g
- Carbs: 58g
- Fiber: 1g
- Sugar: 32g
- Sodium: 210mg
- Cholesterol: 55mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Samoa Cookie Pie Recipe FAQs
This could be due to overbaking the cookie crust. Make sure to bake it for only 10-12 minutes until it's light golden brown.
No, this recipe is not suitable for the air fryer. It's best to bake it in the oven as directed.
While you can freeze the cookie pie, the texture of the caramel topping may change upon thawing. It's best to make it fresh for the best results.
Store leftovers in the refrigerator for up to 3 days. For a longer shelf life, you can freeze the pie for up to 2 months.
Yes, you can make the pie ahead of time and refrigerate it for up to 1 day. However, it's best to serve it at room temperature for the best flavor and texture.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Samoa Cookie Pie Recipe 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!
