No-bake Samoa cookie pie is inspired by the Samoa Girl Scout cookie. It has all the famous layers – a shortbread crust, no-bake caramel cheesecake filling, caramel coconut crack, and drizzled chocolate.
What's in a Samoa Cookie Pie?
This no-bake samoa cookie pie is inspired by the famous Girl Scout Samoa cookies. It has all the flavors of the cookie in one bite. If you are a fan of the Girl Scout Samoa cookies, you will LOVE this pie. Let’s break down the layers:
1. SHORTBREAD CRUST – A homemade subtle and buttery crust that is the perfect base for this samoa cookie pie.
2. LAYER OF CHOCOLATE – On top of the baked crust, spread a thin even layer of melted chocolate down. It helps replicate that “chocolate on shortbread” flavor combo from the cookie.
3. NO-BAKE CARAMEL CHEESECAKE – a filling that is super easy to whip together. You can use the homemade caramel recipe listed below (it’s just a modified half batch of these famous family caramels), or you can use my favorite salted caramel sauce. And if you want to simplify this step, you can definitely pick up your favorite caramel sauce from the store!
4. CARAMEL COCONUT CRACK – toasted coconut tossed with more caramel sauce. Match made in heaven. It tastes just like the coconut caramel topping on the Girl Scout samoa cookie.
5. DRIZZLED CHOCOLATE – drizzle the top with more melted chocolate. You can use a drip bottle, a spoon, or a plastic bag to easily drizzle on top.
6. WHIPPED CREAM – Optional, but fun to top with a swirl of fresh whipped cream and a real cookie to pull in the pie feel and cookie feel.
Tips to make ahead and store
You can make this samoa cookie pie in advance and also do it in steps to spread it out.
Storing tips – you can make the whole thing ahead and store in the fridge until ready to serve! The pie will last for up to 5 days in the fridge but for best freshness I recommend making it 24 hours in advance before first serving.
Spread out the steps – You can spread out these steps to make it easier.
– The shortbread crust can be made several days in advance and can even be wrapped and frozen!
– The cheesecake filling can be made in advance and stored in a bowl, but it will start to set, so I recommend letting that be the last step, but because it’s a no-bake it’s easy to reform into the crust if you make it in advance
– The coconut can be toasted in advance and the caramel and be made and stored in advance for even a couple weeks. I recommend storing it separately and combining it together fresh to top the pie as it will want to set in place.
Samoa Cookie Pie
- 1 ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- 312 grams (2 ½ cups) all purpose flour
- ½ tsp salt
- 16 oz cream cheese, softened
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ⅓ cup caramel sauce* homemade recipe above
- ½ cup corn syrup
- ½ cup salted butter
- 1 cup brown sugar
- 14 oz sweetened condensed milk
Coconut Caramel Topping
- 1 ½ cups sweetened coconut flakes
- 1 cup caramel sauce* homemade recipe above
Chocolate Spread & Drizzle
- 6 oz semi sweet chocolate, divided
- Preheat oven to 350° F.
- In a large mixing bowl, beat together butter and sugar for 2 minutes until light and smooth. Add flour and salt and mix again until combined and smooth.
- Press evenly into a 9" pie dish. Bake for about 12 minutes, or until crust is just barely no longer shiny or wet looking.
- Melt about 3 oz of the chocolate (or ½ cup). Spread an even layer on the bottom of the cooled pie crust.
- Prepare a caramel sauce by placing all of the caramel ingredients in a medium pot over the stove on medium heat. Once it's all melted together, turn up the heat slightly and bring to a boil. Stir constantly while at a boil for 1-2 minutes until it begins to thicken. You don't want to over thicken the caramel like you would for chewy homemade caramels. That will set too much and be hard to cut into with the pie.
- Set the caramel aside. You can also prepare this ahead a time and store in the fridge until ready to use.
- Beat together softened cream cheese and sugars together for 2 minutes until light and smooth. Add vanilla extract and caramel sauce (gently heat up again if needed to get to a softened sauce consistency) and mix together until combined and smooth. Set aside in the fridge while you prepare the next step.
Coconut Caramel Topping
- Toast the coconut at 350° for 10-12 minutes, or until lightly golden brown. Toss every few minutes to ensure even browning.
- In a bowl, combine the melted caramel with the toasted coconut until evenly coated.
- Top the pie with an even layer of this topping. I liked to take a small handful and gently flatten into thick disks with my hands, then place on top of the pie. Repeat until pie is covered.
- Heat the remaining 3 oz of chocolate and drizzle on top of the pie. You can do this using a spoon, or you can place the chocolate in a plastic sandwich bag, snip off a small corner using scissors, and drizzle. That can often yield a more consistent drizzle appearance than using a spoon.
- Top with optional whipped cream and a Samoa Girl Scout cookie!
- Chill in fridge for at least 2 hours before serving. Keeps well in fridge for 5 days.