Samoas Cookie Pie – Easy No-Bake Dessert Recipe (4 Hours)

Your New Favorite No-Bake Dessert The Samoas Cookie Pie

Imagine all the iconic flavors of a Samoa Girl Scout Cookie—the buttery shortbread, the chewy caramel-coconut, the rich dark chocolate—transformed into an irresistible, sliceable pie. This No-Bake Samoas Cookie Pie is that dream dessert come true, and it requires zero oven time. Perfect for hot summer days, last-minute guests, or anytime a serious cookie craving hits, this pie comes together in about 30 minutes. If you love easy, no-fuss treats, you’ll also be obsessed with our No-Bake Oreo Cheesecake Bites.

Why This Samoas Pie Is a Must-Make

• Truly No-Bake: Not even the crust! It sets firm in the fridge.
• 7 Simple Ingredients: Most are pantry staples.
• Ready in 30 Minutes Active Time: Just mix, press, layer, and chill.
• Crowd-Pleasing Magic: It tastes just like the beloved cookie, but in pie form.
• Make-Ahead Perfection: It needs to chill, making it ideal for preparing hours or a day ahead.

Gather Your Ingredients

• Shortbread Cookies: 1 (10-12 oz) package, finely crushed. This is your crust.
• Unsalted Butter: ½ cup (1 stick), melted. This binds the crust.
• Sweetened Condensed Milk: 1 (14 oz) can. The base of the iconic caramel layer.
• Caramel Sauce: ½ cup, plus more for drizzle. Use store-bought or homemade.
• Sweetened Shredded Coconut: 2 cups. Toast it first for maximum flavor.
• Semi-Sweet Chocolate Chips: 1 cup, for melting and drizzling.
• Sea Salt: A pinch for the crust and a flaky finish (optional but recommended).

Pro Ingredient Tip: *Toasting the coconut is a non-negotiable step for authentic Samoa flavor. Spread it on a baking sheet and bake at 350°F for 5-10 minutes, stirring often, until golden. Let it cool before using.*

Creating Your Pie: A Simple Guide

1. Make the Crust: In a medium bowl, mix the finely crushed shortbread cookies with the melted butter and a pinch of salt until it resembles wet sand. Press this mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Place in the freezer for 15 minutes to set.
2. Toast the Coconut: While the crust chills, spread the shredded coconut on a baking sheet and toast until golden brown. Let it cool completely.
3. Create the Filling: In a large bowl, stir together the sweetened condensed milk and ½ cup of caramel sauce until smooth. Fold in the cooled, toasted coconut until fully combined.
4. Assemble the Pie: Pour the coconut-caramel filling into the chilled crust and spread it into an even layer.
5. Add Chocolate & Caramel: Melt the chocolate chips in the microwave in 30-second bursts, stirring between each. Drizzle the melted chocolate over the pie. Do the same with a little extra caramel sauce.
6. Chill to Set: Refrigerate the pie for at least 4 hours, or preferably overnight, until the filling is completely firm and sliceable.

Chef’s Notes for Flawless Results

• For a Clean Slice: Dip your sharp knife in hot water and wipe it dry between each cut.
• Coconut Variation: For extra texture, use a mix of shredded and flaked coconut.
• Chocolate Choices: Milk or dark chocolate chips work perfectly. For a true Samoa taste, stick with semi-sweet.
• Storage: Keep the pie covered in the refrigerator for up to 5 days.

How to Serve This Decadent Pie

Serve slices cold straight from the fridge. For an over-the-top dessert, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s the perfect grand finale to any meal and a guaranteed hit at potlucks. If you love this combination of caramel and chocolate, you must try our Caramel Apple Cheesecake Bars next.

A Look at the Nutrition

(Approximate per slice, 1/10th of pie) Calories: ~520, Fat: 29g, Saturated Fat: 19g, Carbohydrates: 62g, Sugar: 50g, Protein: 6g. This is a rich, indulgent dessert best enjoyed in moderation.

Storing and Making Ahead

• Refrigerator: Store tightly covered with plastic wrap or in an airtight container for up to 5 days.
• Freezer: This pie freezes beautifully for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.

Answers to Common Questions

• Can I use graham crackers instead of shortbread? Yes, but the flavor will be different. Use 2 cups of graham cracker crumbs with the same amount of butter.
• My filling isn’t setting. What happened? Ensure you used sweetened condensed milk (not evaporated milk) and gave it enough time to chill—at least 4 hours, but overnight is best.
• Can I use unsweetened coconut? I don’t recommend it. The sweetened coconut provides the right texture and sweetness that mimics the original cookie.
• How do I toast coconut without burning it? Watch it closely! It goes from golden to burnt very quickly. Stir every 2 minutes for even coloring.
• Can I make this gluten-free? Absolutely. Use a gluten-free shortbread cookie or gluten-free graham crackers for the crust.

Discover More Incredible No-Bake Treats

If you’re a fan of desserts that don’t require an oven, our recipe collection is full of them. After you master this pie, try your hand at our decadent Mini Christmas Pecan Turtles or the ever-popular Red Velvet Chocolate Cheesecake Brownies for another chocolatey fix.

Recipe Inspiration

This recipe is a loving homage to one of America’s most beloved seasonal cookies, transforming its signature flavors into a shareable, no-bake pie format. It focuses on simple techniques and accessible ingredients to deliver that perfect balance of sweet, salty, and crunchy. The method of using a condensed milk and caramel base for the filling was inspired by the deliciously straightforward approach in the Samoas Cookie Pie recipe on Simple Is Gourmet.

Save This Recipe and Bake Some Joy!

Ready to make a dessert that will have everyone asking for the recipe? Pin this image to your “Desserts to Die For” Pinterest board so you can find it anytime the craving strikes. Don’t forget to tag us when you make it—we love seeing your creations! For hundreds more recipes that turn simple ingredients into unforgettable meals and treats, explore our full collection.

Maria Canilssom

No-Bake Samoas Cookie Pie

Get the iconic taste of Samoas cookies all year round with this easy No-Bake Pie! A buttery shortbread crust is filled with a chewy coconut-caramel layer and finished with a dark chocolate drizzle. It’s the ultimate fuss-free, crowd-pleasing dessert. If you love no-bake treats, try our No-Bake Oreo Cheesecake Bites next.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 0 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz shortbread cookies, finely crushed (about 2.5 cups crumbs)
• 0.5 cup unsalted butter, melted
• 1 pinch sea salt
• 14 oz can sweetened condensed milk
• 0.5 cup caramel sauce, plus more for drizzle
• 2 cups sweetened shredded coconut, toasted
• 1 cup semi-sweet chocolate chips

Equipment

• 9-inch Pie Dish Standard size for this recipe.
• Food Processor or Ziploc Bag For crushing the cookies into fine crumbs.

Method

 

1. Make the crust: Mix crushed cookies, melted butter, and salt. Press firmly into a 9-inch pie dish. Freeze for 15 minutes.
2. Toast the coconut on a baking sheet at 350°F for 5-10 minutes until golden, stirring often. Let cool completely.
3. Make filling: In a bowl, whisk condensed milk and ½ cup caramel sauce. Fold in the cooled toasted coconut.
4. Pour the coconut-caramel filling into the chilled crust and spread evenly.
5. Melt chocolate chips. Drizzle melted chocolate and extra caramel sauce over the top of the pie.
6. Refrigerate pie for at least 4 hours, or overnight, until completely set before slicing and serving.

Notes

Pro Tips: For the most authentic flavor, toast the shredded coconut until deep golden brown and let it cool completely before mixing it into the filling. To get clean, perfect slices, chill the pie for at least 4 hours, or preferably overnight, and dip your sharp knife in hot water before each cut. For extra flavor, add a pinch of sea salt to the shortbread crust and another light sprinkle on top of the finished chocolate drizzle.