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Samoa Brownie Pie

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12

One of our favorite Girl Scout cookies (the samoa!) is the inspiration for this gooey caramel and coconut-topped brownie pie. MORE + LESS -

Cindy Rahe Cindy Rahe
April 18, 2017


box Betty Crocker™ dark chocolate brownie mix
Eggs, oil and water called for on brownie mix box (eggs should not be cold)
1 1/2
cups chopped shortbread cookies
cup caramel bits
tablespoons heavy whipping cream
cup coconut flakes
cup chopped dark chocolate, melted
Ice cream, as desired


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  • 1
    Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
  • 2
    Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
  • 3
    Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.
  • To take the chill off the eggs, set them in a bowl and cover them with HOT tap water. Let them sit for 5 minutes, and they will be ready to use.

Expert Tips

  • Serve this pie in wedges, or family style with a handful of spoons! Either way, make sure there’s ice cream!
  • For a nutty twist, add 1 handful of toasted, sliced almonds or chopped pecans on top along with the coconut.

Nutrition Information

No nutrition information available for this recipe

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