Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

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[Photographs and original illustrations: Cakespy]

The Girl Scout Cookies known as Samoas make for a delicious muse for the sweet tooth. There are so many tantalizing possibilities: you could make your own homemade version; you could mix them into milkshakes; you could use them as a flavor inspiration for bar cookies.

But to truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.

Since this pie is extremely rich, I suggest serving in small slices; it's bound to earn you a merit badge of appreciation from a crowd of family and friends.

Get the Recipe

Chocolate Coconut Pudding Pie in a Samoas Cookie Crust

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

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