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Samoas Girl Scout Cookie Pie

Go read the title of this post again.

Samoas Girl Scout Cookie Pie: https://chocolatecoveredkatie.com/2013/03/08/samoas-girl-scout-cookie-pie/

It’s worth reading twice.

And if you’re like me, you need to read it twice for the words to register: Samoas Girl Scout Cookie Pie.

Earlier this week, when I posted my Healthy Girl Scout Cookies – Peanut Butter Tagalongs, I hinted at having also made homemade Samoas and Thin Mints.

My Samoas recipe still needs some work, but I didn’t want to leave you Samoa-less this week… so I sought help!

Girl Scout Cookie Pie

Enter Regan Jones, RD of The Professional Palate and Healthy Aperture. This lovely chocolate pie that you see is her creation, so if you enjoy the recipe, be sure to visit her site for more beautiful photos and recipes (many of which are vegan). I’m honored to have Regan as a guest on the blog today:

One of my first jobs after becoming a registered dietitian was as an Assistant Food Editor at Cooking Light Magazine. To say I considered myself lucky at the time would be a gross understatement. I’ve loved cooking since I was a little girl, and as a college student, I found that I loved nutrition & healthy eating even more. Being able to work at one of the country’s largest magazines – devoted to healthy cooking – was a dream come true.

So when I sat in one of my first editorial planning meetings and suggested a story on healthy desserts that used “unfamiliar” ingredients (think tofu in custard, avocado as ice cream) and found myself on the receiving end of quite a few disapproving looks, I felt a little like my dreams had been shattered. Seriously… my Executive Editor looked at me as if I had 3 heads. I just “knew” that innovative desserts would be well received. At the time, my team wasn’t so sure.

Fast forward to 2013 and the blog you’re currently reading.

Chocolate Covered Katie is one of THE most popular blogs on the block – and for good reason. Katie’s innovative way to make seemingly indulgent desserts out of healthy ingredients makes millions of people – including me – drool at our computer screens daily.

It’s been years since I sat in an editorial planning meeting at a magazine. My planning meetings now consistent of myself, my Mac and a good cup of coffee, enjoyed in my kitchen in the early hours of the morning. It’s in that kitchen that this was born…

Samoas Girl Scout Cookie Pie

…and where I first received an email from Katie to share this guest post with you today. Having followed her blog and been a fan for years, I think I probably had that same look of surprise on my email as my Editor did all those many years ago. I’m honored that she asked and equally as thrilled to be able to share the recipe with you.

I sincerely hope you enjoy this chocolate pie!

Have you ever tried avocado in a dessert recipe?

Avocado key lime pie? Avocado Chocolate Mousse? Avocado shamrock shakes? Avocado chocolate pies? If you still haven’t tried this heart-healthy fruit in a sweet recipe, Regan’s chocolate avocado Girl Scout Cookie Pie might be the perfect opportunity!

This creamy & no-bake chocolate pie is an instant favorite of everyone who tries it!

Samoas Girl Scout Cookie Pie

  • 2 cups unsweetened coconut
  • 4 tablespoons coconut oil, melted
  • 1/2 cup white whole wheat flour (for gluten-free, use coconut flour)
  • 1 tablespoon honey (K note: strict vegans can use agave)
  • flesh from 2 ripe avocados
  • 4 – 5 tablespoons honey, to taste (K note: strict vegans can use agave)
  • 1/4 cup dark cocoa powder
  • 1 tablespoon Kahlua or strong brewed coffee
  • 2 tablespoons coconut milk
  • pinch of Kosher salt
  • Garnish: melted chocolate chips

Toast coconut in a large skillet over medium heat 5 minutes or until golden; reserve 1/2 cup and set aside.  Combine 1 1/2 cups toasted coconut, melted coconut oil, flour and 1 tablespoon honey in a large bowl; press into and up sides of pie plate. Set aside.  Add avocado, remaining honey, cocoa, Kahlua, coconut milk and salt to bowl of a food processor. Process until completely smooth. Spoon into pie shell and sprinkle with reserved toasted coconut. Freeze at least 4 hours or until firm. Just before serving, drizzle with melted chocolate.

View Nutrition Facts

Link of the Day:

Thin Mint Girl Scout Cookie Cheesecake

 

Published on March 8, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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217 Comments

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  1. Asia says

    I made this shortly after it was posted, and it ended up in the trash. It was gross. It was a waste of a lot of good ingredients. Katie’s tofu and banana based pies are far superior and I make those regularly.

  2. Ms Michelle Grant says

    Hi,
    I require Gluten-free, which you have done by suggesting the use of coconut flour. I know that coconut flour requires a lot more moisture than regular flour. What do you suggest to use as the extra liquid?

  3. Matea says

    I am a huge samoas girl scout cookie fan (I’ll take chocolate and coconut anytime,anywhere), so this pie will probably turn out to be my favorite pie!

  4. Regina says

    Hi Kate,
    This looks fabulous! I have two questions.
    1) What size avocados, small Hass, large Haas, or the very large Florida avocados with the bright green skin?
    2) Would you have a substitute for the coconut butter?
    I can eat coconut but the butter and oils irritate my stomach.
    Thank you!

    • Unofficial CCK Helper says

      Post says to ask Regan, as this is a guest post. Her link is in the post. Or experiment with other oils if you wish 🙂

  5. Kayla says

    Do you have to freeze it? If i used this crust for another pie would it have to be a frozen pie? The crust is soooooo good!!!!!!!!!!!!!!!

  6. Tracie says

    Ok, late to the game here, but I just tried the recipe…”Tried” being the operative word. Let me just say: READ the directions all the way through! First, I made a graham cracker crust, not realizing the coconut, etc. was to be the crust. Then I mixed the 1/4 c. Cocoa with the toasted coconut–big mistake–and went to add dash of salt (too early in the process) and accidentally grabbed the pepper shaker… proceeded to scoop pepper out and add more cocoa. Got it into food processor and then back out as realized that was for second step. Now realized cocoa was in wrong mixture but proceeded to layer over graham cracker crust anyway. Tasted it and nearly choked on unsweetened dark chocolate; poured agave over it and moved on to make filling–only one avocado; added veg oil in place of second avocado and just a tablespoon of cocoa. Nearly dropped food processor moving to another counter when outlet decided to go on strike. Tasted mixture–strong avocado flavor, not very sweet; threw some corn syrup in for good measure. Poured mixture over ‘crust’. Wasn’t sure if would be sweet enough so drizzled Katie’s cream cheese frosting (busy morning) before topping with coconut and deposited in freezer. Just had a slice. About the best dang choco/coconut pie I’ve ever made.

  7. Electra says

    Looks delish. And to answer your question…..yes, I’ve made it all! Avocado key lime pie, avocado chocolate pudding, avocado ice cream, avocado chocolate cream pie. Next I’m going to try avocado sorbet. Yum. In Brazil, avocado is always eaten sweet and rarely savory.

  8. Tatiana says

    Hi, I don’t live in US, and here where I live I can find 2 types of avocados. The small one that usually comes from Mexico, and the big one that comes from Brazil. Which one should I use for this recipe? The question is not regarding the taste of the avocados, but the quantity of it in the recipe. I appreciate if you can tell me the measurement of it in a cup or in grams . Thank you very much. I love your recipes!

  9. Rachel Aristeo says

    I made this, after acquiring all the ingredients. It tastes decadent. Quite delicious, and it’s pretty but it doesn’t look anything like the picture and she would have needed to double the recipe to get what the photo is at least ! And use the crust on top too

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