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Samoas Girl Scout Cookie Pie

Go read the title of this post again.

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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  1. Megan@ Run Like a Grl says

    I absolutely need to make this, like today. Actually, like right now. I love recipes with cool ingredients (e.g. beans, avocado) AND when they look so delicious I want to hop through my computer and eat it all!

  2. Debbie P. says

    Oh my, I read over ingredients and was like, “Yes, I have all of those at home!!” And then realized I only have one ripe avocado as I used the other in a dinner dish last night. So, I hope to find a ripe avocado today and I so plan on making this this weekend!!!! Samoas were my FAVE GS cookie…

  3. Lena says

    Looks great! Any chance canola oil could be used instead of coconut oil? It’s the only thing that’s holding me back from making this right now!

    • Anonymous says

      Maybe, but your crust might be oily with canola since it won’t solidify like coconut oil. If you’re not vegan I’d use butter instead, or just use a premade crust and use her recipe for the filling. Hope that helps!

      • Lena says

        I usually try to avoid using butter (a health thing, not vegan), but this pie looks really good so I think I’ll go for that as a special indulgence. Thank you! 🙂

      • Katie says

        Since it was no-bake, I subbed in 1 T butter and the rest plain yogurt. I thought that tasted pretty good. Unfortunately, I thought the filling was disgusting. I didn’t have coconut milk, so maybe that was my problem, but it looks so good, so creamy and at first it’s like… YES! and then it’s wait… no, yuck, no, no no!! Did I use the wrong kind of avocados?

        • Unofficial CCK Helper says

          You need to make the recipe as written. That includes using the correct milk. Otherwise how can you fault the recipe for a negative turnout?

    • Melissa says

      I’d just make a different sort of raw crust, m’self. Blend up some dates, coconut, almonds a bit of sea salt and press into the pan. You could basically use any of Katie’s “babies” recipes that are coconut heavy and just increase to get enough for a crust. 🙂

      • Lena says

        Thank you for the suggestion! I do love fudge babies so come to think of it, that would be pretty great here as well… 😀

  4. SusanF says

    This is perfect timing I was looking for a chocolate pie to serve on National Pi Day next Thursday. Thanks

  5. Maya says

    Does this mean you found a way to enjoy avocado???? Looks delish. If you liked this you should try Angela’s (oh she glows) double chocolate torte too. yum!

    • Sarah the official CCK drooler says

      Oh, I’ve wanted to try Angela’s torte (love all her other recipes to death), but it seems kind of time intensive (and I never have time)- is it good?

  6. Sarah the official CCK drooler says

    OH MY WORD!!!! Thanks so much for sharing this recipe! It’s so funny, but I begged my dad to got to the store on his way home from work the other day just to get me some avocados to put in a dessert. Which dessert, I didn’t know but now I do. Can’t wait to try this 🙂 I love avocados in desserts/smoothies (it’s kinda weird considering my hate for guac), as long as I can’t taste it. I’m especially loving it in my green smoothies.
    And avocado key lime pie? Umm, is that a recipe teaser?!
    Thanks again, Regan!
    p.s.- glad to know I’m not the only one who drools at (on?) my computer every day.

  7. Caroline says

    Hey Katie!
    I absolutely LOVE your blog!!! In January I made at least one recipe from your blog a day! and I make 3-5 desserts now! 🙂 I love healthy and I love sweets! thanks for the recipes! and when your cookbook comes out I will be sure to buy it!

  8. Hollie says

    I like this recipe (mostly because I like somoas) but also because I have most of these ingredients at home so it isn’t a stretch for me to make. I always have strongly brewed coffee at my house as well as kahlua so it’s already a win.

    I’ve never actually used avocados in a dessert recipe but I know of a lot of bloggers that do. I think I might have tried something that someone made and not really known about it. Regardless I like avocados so I always have those at my house too.

  9. Ashley says

    Yes I have! I tried an avocado chocolate pudding pie from Oh She Glows one year for Valentine’s Day. It was so good!

  10. Maysem says

    I tend to not like avocados but this looks too amazing not to try! Can’t wait! Thanks for sharing. 🙂

    The “view nutrition facts” doesn’t link to the nutrition.

  11. Terri says

    I make a Chocolate Avocado Mousse that is so yummy!
    I have fooled several people …they can’t believe that there is avocado in it!
    It is a family favorite!!

  12. Anonymous says

    Hi! Thank you so much for this, it looks amazing…will probably eat the entire thing tonight. hehe

    Quick question, the nutrition facts aren’t showing up. Would you mind just letting me know the calorie count. Thank you!


  13. Liz Freed says

    Where can I find dairy free chocolate chips, are they in regular grocery stores or should I find a health food store?

    • Tanya says

      You can find dairy-free chips at regular grocery stores (in California, I’ve found them at Raley’s, WinCo and Whole Foods). Guittard chocolate chips aren’t labeled as dairy-free, but they don’t have any dairy on the ingredient list, are half the price of labeled chips and are actually the best chocolate I’ve had. Their website does say they’re processed on the same equipment that milk chocolate is, just FYI. I’ve found it doesn’t bother me.

      • Chocolate-Covered Katie says

        I tried Guittard once. They are good! But many brands are vegan, either accidentally or intentionally. Off the top of my head, I know Costco semi-sweet, Kroger (the green and white package), and Ghirardelli (the gold package) are all vegan. I usually use either Enjoy Life brand or Whole Foods brand (that comes in a green package). Or I use WF dark chocolate mini chunks.

  14. Kari says

    Are you kidding me? This looks like the most delicious thing since the history of delicious-ness! Despite the expected snowstorm this weekend, guess what I will be making!?

  15. Haley Osborne says

    Looks great! Only problem I have is the honey; are there any alternatives that would create the same consistancy without the fructose? Avocado?oil?

  16. Maureen says

    This looks delicious and severely chocolatey– just how I like my desserts!
    I’ve only used avocado once in a dessert and it was a spectacular flop! There is a cookbook called “Farmers’ Market Desserts” and I found a recipe in there for avocado mousse. I tried it on a cousin who is a serious lover of avocado, but the dessert was mostly just avocado and the flavor and texture and richness combined was just too much. It really just tasted weird. Needless to say, it went in the trash after only a couple of bites. But, I can’t wait to use it in a way where the avocado enhances a dessert rather than being the main focus!
    Thanks for sharing the recipe.

    • Regan @ The Professional Palate says

      I didn’t test this crust with coconut flour, but have made similar ones that worked well. If you try it & find that it’s a little bit drier than you’d like before pressing it into the pie crust, you might add a little extra coconut oil & honey to bring the crust together.

      Hope that helps!

    • Mandy says

      I made this with coconut oil over the weekend. You’ll need to majorly decrease the amount (I used 2 tbsp) of flour and will probably need a little extra oil/honey.

  17. Jessica says

    I made a non-vegan avocado chocolate cake awhile back. I like using fruit purees as a fat replacer, and avocado is a more easily overpowered flavor than banana while yielding better results than applesauce. I’ve got a few more recipes I’d like to try if I can stop adding more to my to-do list!

    Of course, there’s my post-workout avocado pineapple smoothie. Delish and healthy too!

  18. Lauren says

    Katie, for some reason at the end of the Nutrition Facts page for this recipe, there is something that says msn password. I’m not quite sure what it is, but just in case it is your password, I thought you should know!

  19. Anonymous says

    This, right here, is the reason why I adore this blog. SAMOAS ARE MY FAVORITE! You’re fabulous Katie.

  20. Anonymous says

    I have never tried avocado in a dessert recipe but I bet it’s amazing! This pie is making me drool by the way….

  21. Anonymous says

    Katie, you’re freaking amazing! Some of the stuff you think up is utterly ridiculous…in a great way of course! You always find a way to bring out my inner fatboy, and I appreciate you all the more for it! Keep up the great work!

  22. Chelsea says

    This seriously just made my day! Samoas were, by far, my absolute favorite Girl Scout cookie! As a kid, I could never understand why everyone was so obsessed with Thin Mints. 🙂 And I love the simple ingredient list…making this, oh, so soon!

  23. Jessica Presley says

    I love you and hate you at the same time! Stop posting these irresistible recipes! Yum yum and yum, this was always my most addictive girl scout cookie, but the ingredients will kill ya, so thanks for the creative venture into this yummy delightful treat!

  24. Kelly Dickinson says

    You outdid yourself on this one Katie!
    I can’t wait to make it, I already started going through all upcoming events and birthdays in my head to figure out when I can make it!

  25. E says

    Thanks for a great guest post, Regan. CCK, I love when you highlight other bloggers because it gives me the chance to find new blogs to follow.

    Plus I secretly hope that the next blogger you feature will be me ;).

  26. Lisa says

    I actually have tried avocado in a dessert recipe! And it’s amazing how creamy and moist (sorry if you hate that word) it keeps the dessert. SO good. Way better than butter or butter substitutes I find!

  27. Trajayjay says

    Wow, I have to say, this seems one of your healthiest recipes yet. It has a buttload of fiber and iron, and no trans fat like traditional samoas.

    Now, I want to rant about Cooking Light.

    I subscribed to this magazing because I thought the recipes would be healthy, like they wouldn’t clog your arteries.

    Well, now, I’m pretty disappointed. Here’s my list of complaints.

    The main focus is being low-calorie, but not healthy
    -It seems that all Cooking Light cares about is if a recipe has as little calories as possible. In one of their potato soups they complained that the potato was “starchy” and the cauliflower was “skinnier”. Okay, that may be true, but they think that subbing potato for cauliflower makes themselves holy and innovative beings. It’s kind of like they’re implying that a potato is unhealthy, which it isn’t.

    They hate fat
    -Although they admit that nuts and avocadoes have heart healthy fats, they have to slip in a word about how fattening they are. In one recipe, they acted all proud of how little chocolate they were able to use in a dessert, and they were all “oh chocolate is high in saturated fat!” even though the saturated fat in chocolate is actually good for you

    They have no problem with refined carbohydrates
    -Rarely do their recipes call for whole grains, like brown rice or whole wheat flour. Once in a great while a baked good will call for whole wheat flour, but usually it’s not that much and it has a lot more white flour. A lot of these baked goods also call for copious amounts of refined sugar. They probably have to use this much sugar to keep the food tasting good because they removed the fat.

    The portions are tiny
    -They make the calories so small by increasing the number of servings. This really doesn’t do anything good, but make you crave.

    They are high in sodium
    -Recipes usually have 300+ grams of sodium. Some even have in the 600’s. They probably have to increase the salt because they try to make them low in flavor-adding fat.

    Yes, I know it’s called Cooking LIGHT, but in addition to being light on calories, they are light on vitamins, minerals, fiber, and healthy fats. When it comes to sugar, refined carbs, and sodium, they use a rather heavy hand. I think it’s sad that they persuade people that saturated fat is the devil and there’s nothing wrong with sugar and white carbs.

    I prefer Katie’s recipes because her recipes are “healthy”
    A lot are high in

    And low in
    ~processed carbs
    ~trans fat

    I think the people at Cooking Light could learn a lot from her.

    • Sarah says

      Wow, this was interesting to read- who knew? I never subscribed to Cooking Light ( I was going to), but I guess its a waste of money.
      Thanks for sharing!

    • Wholesomegal says

      Yes, I totally agree with you! Lets focus on HEATHY not LOW CALORIE/FAT!
      So many mags and TV cooking shows like that out there focusing on the wrong things, gets pretty frustrating.

      • Trajayjay says

        I’m not saying that Cooking Light Recipes are total crap. My mom loved the apple and rosemary pork roulade, and the bacon, cheddar and onion corn muffings. I’m just saying, it’s not a health magazine, it’s a weight loss magazine, under the impression of being healthy.

        • Trajayjay says

          And this is why I like Katie’s recipes so much. Her recipes are bursting with nutrition, and a calorie count is the least of her concerns. I think we’re so focused on low-cal because America is so obese. And we like to eat a lot of junk food. So, corporations will appeal to our desire not to be obese by focusing on making low-calorie foods. This in turn causes us to believe that all low-cal foods are healthy (Cooking Light) and all high-cal foods are unhealthy (many of Katie’s recipes). Using this technique, even healthy foods such as peanut butter have gone low-cal, but high sugar and low nutrition. I wonder what the people at Cooking Light would think if they saw Katie proclaiming that dark chocolate and coconuts are healthy foods. They’d balk and faint probably, since they’re so high in fat (especially of the saturated structure) and caloric. It’s kind of like they’re assuming that someone who eats 1,800 calories worth of low-fat ice cream, and soda is healthier than someone who eats 2,200 calories of berries, greens, oats, potatoes. . .
          What these “health” magazines also seem to do is make it seem like all we should eat are vegetables. Like, they’ll always say how you should switch this food and eat vegetables in lieu. That’s good for foods such as doritoes, and pepperoni pizza but it’s gotten to the point of subbing a tortilla, even if it’s whole wheat (icky, carbs! get it away!) with lettuce, and fruit (blech! sugar! hide the kids!) with vegetables. (And if you read my first comment, potatoes for cauliflower.) While vegetables are good for you, it’s sad and boring to see them replace all the foods in your diet. We need to eat the foods we enjoy or else we’ll be eating egg whites and kale for breakfast, broccoli for lunch and, carrots for dinner (uh oh, carrots are starchier than red cabbage, I’ll get fat so I better eat one leaf of red cabbage.)

          • trajayjay says

            In their May 2013 issue, they had a recipe for pound cake. I insisted to see how “light” this pound cake really was. In another cookbook i have, there is also a pound cake recipe. When i compared the two here is what i found.

            Cooking light pound cake:
            Serving size to pan ratio: 1.6
            Calories: 318
            Sugar: 6 teaspoons (24g)
            “Fat”: 11.7g
            Sodium: 119 mg

            My cookbook pound cake:
            Serving size to pan ratio: 2
            Calories: 245
            Sugar: 5.5 teaspoons (22g)
            “Fat”: 11g!

            Hmmmmm… that’s weird, i thought cooking light was supposed to be healthy, yet it has more fat (evil!) And sugar, than a traditional pound cake, and its serving sizes are smaller. That what they get for trying to healthify dessert, a high sugar food that trades fat for glycemic index. Fail

  28. Katy @ Katyskitchen says

    This looks SO delicious I want to eat it RIGHT NOW. Okay, that’s it. Going to the store for ingredients!

  29. Karen D. says

    Avocado is wonderful with chocolate! I’ve made avocado chocolate pudding, avocado chocolate apple dip, avocado chocolate shake. Creamy and smooth without any taste of avocado.

  30. Anna @ Your Healthy Place says

    Wow this sounds amazing. I have tried avocados in dessert recipes before but unfortunately I’ve always been able to taste it…and as much as I love avocados, I don’t want them pureed in chocolate! Perhaps the coconut in this though will mask the flavour 🙂

  31. Joanna says

    That looks amazingly good! *bookmarked* I always feel embarrassed to say this, but I have never had a girl scout cookie… EVER. However, I must make this pie!

  32. sara @ fitcupcaker says

    I was totally surprised by the avocado…I would have never guessed it would be in this dish!

  33. Procrastinator says

    I have just started getting into vegan baking, and you have proved that delicious, healthful, and vegan desserts can be made. You are amazing. And I would have never though to make a filling with avocados. Avocados are really indulgent, but healthful, and incorporating them into desserts is a create idea.
    I was always a thin mint girl, but this changes my mind.

  34. Sharla says

    I made the tag alongs this week and liked them better than the real thing. Samoas are my favorite so I can’t wait to try this. I love that you always use ingredients I have on hand instead of a bunch of crazy stuff!!

  35. Shirley @ gfe & All Gluten-Free Desserts says

    Oh my! I’m dying to make the gluten-free, dairy-free version of this pie! Might have to have a girlfriend gathering so I can share it and save myself. 😉

    Thanks to you and Regan for sharing it! 🙂

  36. Yummy says

    This recipe looks so amazing!

    I had never heard of Regan’s blog before but I will certainly be checking it out now. Thanks for a great guest post.

  37. Dawn says

    I just made this pie and I could not stop ‘testing’ the filling = it was amazing!!!
    Cant’ wait for it to freeze so I can have a big slice!!
    Thanks for another fantastic recipe Katie!

  38. Sarah the Official CCK Drooler says

    Hey! Had to check back in after I made this (its chilling in the freezer). I used coconut flour for the crust since I was kind of uncomfortable with using raw wheat flour and I added some vanilla for the heck of it. It tasted SO good on its own 🙂 And don’t even get me started on the filling. Yo, that stuff is insane. I’ve had other “chococado” puddings, but this one pretty much topped them all. I totally attribute that to the addition of coffee and coconut milk- good call, Regan! Can’t wait to taste it together.
    And thanks for featuring the recipe Katie!

    • Sarah the offical CCK Drooler says

      This was so stinkin’ good!!! The fam loved it and it’s even better frozen. It reminds me of an almond joy bar. YUM- 5 stars and highly recommended y’all.

  39. Catherine says

    I find it so sad that you were met with disapproving looks for the unusual food idea! But you were ahead of the curve, because I think many people are open to experimentation now.

    This pie looks so yummy, I am thinking about getting up immediately from the computer to make it. If only I had one more ripe avocado…. alas, it may have to wait a few days. But thanks for the fantastic idea!

  40. Darcy says

    Ah this looks amazing!!! Especially with a scoop of coconut milk ice cream on top ;)…I know what I’m making tonight!

  41. Mel Bowman says

    Two questions for all you lovely people.

    1. WHERE does one obtain non-sweetened coconut flakes? I’ve looked everywhere. I know they are terribly unhealthy, but would the regular, sweetened kind ruin it?

    2. How long will this keep in the freezer? I have two avocados pretty much ready to go. I figure I have – at best – a day before they’re overripe. That’s why I was in a hurry to find all the ingredients. It was a miracle I found coconut oil out here in the frozen tundra.

    I can’t wait to make this pie! We’re celebrating a bunch of birthdays on Saturday, and this is one of the 3 deserts I’ll be bringing!

    • Regan @ The Professional Palate says

      Hi Mel,

      I bought unsweetened coconut flakes at my local Earth Fare (which is a smaller, regional chain in the South similar to Whole Foods.) But I suspect sweetened flakes would work equally as well, just sweeter and more calories 🙂

      I wouldn’t keep it in the freezer for more than 2 weeks, I guess? I’m not sure how well the filling would hold up after that. If you do make it in advance, and keep it for a while, please let me know how well it keeps.

  42. Anna {Herbivore Triathlete} says

    Girl you are KILLING me with these GS cookie posts! This pie looks out of this world and needs into my belly ASAP.

  43. Amy @ Fun With Family and Fitness says

    This looks AMAZING!!!!! I actually left a comment the other day asking if you had a recipe for heathier Samoas. My prayers have been answered! You always come through with these deliciously fantastic desserts, Katie!
    I will be sure to go on over and visit Regan, too! 🙂 Can’t wait to make this……..for Easter perhaps!?!

  44. Katy @Katyskitchen says

    I made an avocado green tea “ice cream” once- it was vegan too. I loved i. But then I let someone else try it, and she thought it tasted like “frozen guacamole”. I think its got some developing to do. 😛

  45. Peta says

    Just popped it into the freezer!!!! Cannot wait to try it tonight! Licking the bowl after making the choc filling was just divine!!!!! 🙂

  46. Lisa @bitesforbabies says

    I LOVE avocado in dessert recipes…it makes everything so creamy and smooth! I just made a black bean, avocado, and chocolate mousse for my son (he’s 2 years old) and he gobbled it up (so did I!). I also love using chickpeas in dessert recipes, although you just don’t get that same creaminess as the avocado! THIS looks amazingly decadent…and once again, stunning pics 😉

  47. Carroll says

    I made this and it’s pretty good! If u like dark chocolate, which my brother didn’t so he did not like it, but I did. Chocolate and coconut is good!

    • Regan @ The Professional Palate says

      Hi Christina… I didn’t test it with bananas, so I’m not sure. I think the consistency would be a little bit different and definitely a different flavor. But honestly, I think it would be yummy 🙂 Let us know if you try it!

  48. SGM says

    To answer your question: Yes! Alton Brown (<3 him) has a whole episode about the amazing avocado. In it he makes an avocado "buttercream" frosting, which is not only delicious, but vegan!

    he also makes an avocado ice cream. Since I like to avoid dairy as much as possible, I searched for and found a recipe using coconut milk.

    My classmates and teachers enjoyed both of the above treats. 🙂

    I have tried avocado mousse, but I felt it was too rich for me. (love her site) also has a recipe for avocado fudgcicles. Haven't tried them.

    I love your question because one of my newsletters was actually about using avocados for other than making guacamole (called it the "Atypical applications of the avocado). 🙂

    • Regan @ The Professional Palate says

      Hi Emily. The coffee helps bring out the chocolate flavor, which helps mask the avocado, honestly. But I think you could probably leave it out. You might need to use a little more coconut milk, though, just to be sure you get the creamiest texture for the filling. Hope that helps!

  49. Jamie says

    Just an FYI that “Samoas” is a registered trademarked name and it is illegal to use this name in a recipe title unless you have the consent of it’s trademarker.

  50. Allie C. says

    Hi Regan! This pie looks amazing. Just wondering how you suggest storing it and how long it keeps. Do you think it’s freezable? Thanks!!

    • Regan @ The Professional Palate says

      Hi Allie,

      Yes. Actually, it specifies to freeze it at least 4 hours. So you’ll want to serve it frozen.

      I wouldn’t recommend keeping it in the freezer more than about 2 weeks? With the avocado, I’m just not sure how long the filling will hold up frozen.

      Hope that helps!

  51. Colleen Grossner says

    Hi Katie!
    This looks fabulous! I was surprised when someone on FB mentioned avocado, so I had to check this out right away, remembering that you don’t like avocado. Ah, a guest post! Well, it looks delish, and I am grateful that you shared it! Maybe it talked you into avocado? Have a great week!
    Colleen 🙂

  52. Sarah says

    Don’t samoas have caramel?? Even without it, this recipe looks SO. GOOD. I think I am going to have to try it. Samoas are my favorite GS cookie! At one point in my life, I may or may not have eaten an entire box in one day 😉 I was running a lot at the time, so the indulgence/gluttony was justified in my mind 😛

    The only time I have used avocado in something sweet is when I make vegan eggnog at Christmas. The recipe is from The Post-Punk Kitchen and it’s super yummy!! (If you like eggnog, that is :P)

  53. EA-The Spicy RD says

    Hi! So glad you had Regan share her amazing pie. I’ve been staring down boxes of my daughters Girl Scout cookies, which I’m unable to eat, since I can’t eat gluten. This pie, made with almond flour and/or coconut flour will be absolutely perfect :-). Wishing you and Regan both a wonderful week!

  54. Danielle says

    I made this and it’s tasty. I am not sure what assumptions are made in the calorie counts but I followed it exactly, and using the smaller amount of honey, and found it to be low by about 70 calories a slice and thought other people would want to know. If it was cut into 10 slices it would be very close to the calories listed though. This is what I calculated with-
    Bob’s Red Mill Unsweetened Coconut Shreds 1067, Coconut Oil 480, Avocado (2 medium) 550, Honey (4 Tbsp) 240, Kahlua 90, Coconut Milk 70, Hershey’s Special Dark Cocoa Powder 40, Flour 220. This comes out to 2757 calories for the whole pie (345 per slice) before adding the chocolate chip garnish.

    • Danielle says

      And I realize that the honey should have been 5 Tbsp for 300 and the Kahlua should be 1/2 ounce for 45, but those basically cancelled each other out for 2772 total or 346.5/slice.

  55. Robyn says

    I’m in a small town and my local grocery store did NOT have unsweetened coconut. Boo. But I’m going to make it anyway, using sweetened coconut. (I hope it will still brown up the same). I’m making this for my Book Club tonight… we’ll see if I can keep my fork out of it until then! 😉

  56. Kristall says

    I made these in a muffin tin for mini tarts. They did not come out well so I don’t really recommend doing it that way (though my muffin tin was an oddly shaped one from IKEA so I’m not sure if that had anything to do with it). I found the avocado taste way too noticeable and I didn’t enjoy this recipe because of that. I have tried the avocado mousse recipe before and I was equally disgusted so it’s probably just me. Everyone else loves it! The crust is wonderful and I may play with the filling a bit to omit the avocado. Has anyone tried this with banana? I know it was suggested in the comments….

    • erin says

      It would be much richer and not fruity, but I suspect that CCK’s chocolate bar pie filling (the one with tofu and melted chocolate) would be super fantastic in this if you can’t enjoy avocados.

      • Anonymous says

        Great idea! Thanks for replying. 🙂 I’m kind of nervous about using tofu as I’ve never really eaten it before but what is life without a few experiments?

        • erin says

          Tofu doesn’t really taste like anything so it takes on the flavor of whatever you season it with or mix it with. So if you mix it with melted chocolate it tastes like delicious chocolate but with a creamy texture 🙂

  57. Tara says

    Yum! Cannot wait to try this!

    I make an avocado pie that is delicious. It tastes alot like key lime pie. I was hesitant to try avocado in desserts but that pie converted me 🙂

  58. erin says

    Ooooh, I made this and it is sooooo yummy! Now I wonder if adding a melted chocolate bar (or two) to the filling would get it solid without having to freeze?

    • erin says

      It does! I tried it again with one large 80% chocolate bar (melted) and it started to firm up very quickly with no freezing necessary. I ate so much of the filling straight out of the food processor that there wasn’t much to put in the pie shell! LOL.

  59. Dana says

    This looks amazing, but any possible substitutes for the avocado? I love avo, but my boyfriend is allergic! TRAGIC I know. :p

  60. Em Calds says

    I made this this weekend and it was incredible! I followed it up by making mini pies using a cupcake tray, and it worked out GREAT; they were a complete hit!!!! Next, I plan to try making this into frozen cookie/pies that look like large samoas by using a donut baking tray…

  61. Michelle says

    I saw this the other day and then realized I had two ripe avocados. It was meant to be! No one could guess what was in it and everyone loved it. I didn’t have any coffee so I used some vanilla and cinnamon. The only problem is that I don’t like frozen things so we had it cold, plus who could wait for it to freeze? Would it still last a day or two if kept in the fridge?

  62. Violet says

    IDK about Samoas (no shortbread of caramel? you only got 2 outta 4 of the flavors!) but this is a delish choc-coconut pie! My mom didn’t believe it had avocado in it. So glad I made this instead of a key lime pie version. But that’s next to try!

  63. Sarah says

    This amazing pie is sitting in the backseat of our car ready for my sister-in-laws birthday celebration! She specifically requested “something CCK” for her bday dessert! I saw this and was like “DONE!” Last weekend she brought the cosmic brownies and they were ridiculous!!!!! FYI I subbed coconut flour for the crust and used 2 tbs more coconut oil and a tbs or 2 more agave and a sprinkle of stevia-I like my desserts sweet! Also I added 4 additional tbs agave to the filling and used almond milk bc we didn’t have any coconut milk-the batter tasted incredible!!!!! I know she’s going to love it!!!! Can’t WAIT for the cookbook!!!! We think you should have a show on Food Network btw!!! We love you Katie!!!

  64. Noelle says

    I made this this afternoon, and it’s freezing right now- can’t wait to try it tomorrow. 🙂 I’m not vegan, and did coffee instead of kalua, butter instead of coconut oil, and regular flour instead of the kind called for. 🙂 The crust is amazing- the toasted coconut totally makes it, and I have a feeling it will be pretty great with the filling. The filling tasted very avocado-y to me… I guess it should be expected, but based on the reviews, I had hoped that it wouldn’t. I’m really not a fan of that flavor mixed with chocolate… Maybe it will be better frozen- that’s what I’m hoping for! 🙂 Any suggestions for making it taste less avocado-y next round? 🙂

  65. Nicole Harter says

    So…okay…this looks amazing and I really want to eat it. But I am allergic to avocados…do you have any suggestions of what to try instead? Also allergic to almonds, hazelnuts, and macadamias. Maybe some tofu to replace it out?

  66. Megan says

    I just made this and it is amazing (at least the remnants left in the bowl were amazing)!! Can’t wait to dig into it with some friends tomorrow. I just might make it again for Easter. Thanks for another amazing recipe!

  67. Gabrielle says

    I really do love avocados but this recipe tastes so much like avocado that it was pretty disappointing. The crust is great and the consistency of the filling was also great, but I think I need some way to mask the avocado flavor if I am going to attempt it again!

    • Meredith says

      I made this yesterday. I used the coconut flour and it is amazing. I added an extra tbsp. of cocoa and coffee to overpower the avocado because I also tasted it, still amazing. However, I had another piece today and I couldn’t even taste the avocado so maybe letting it sit a day helped. Not sure but either way I loved it. Thanks Katie can’t wait for your cookbook. I make at least one of your recipes almost everyday!

  68. Claudia says

    I made this for Easter and it turned out great! I substituted the coconut oil for coconut cream since it was much cheaper at my local trader joes. Love your recipes! Can’t wait to try more!

  69. Annika says

    Made this dessert and really enjoyed it. Just a couple of comments, I had a very hard time getting in out of the dish, had to hack it out which depleted my presentation points. I used a glass pie dish and will oil before adding the crust next time. Anyone else had this problem?
    Also I will double the filling part of the recipe since it was rather shallow, maybe my dish was too large…
    Fun part was having my kids and guests trying to guess the ingredients, it took a while before avocado came up.

  70. Lilian says

    Hi Katie!!!
    I love your websibe!!! I’m not vegan, but I like eating healthy, so I make your recipes all the time.
    I’m having a issue with this recipe… Do you think a coconut milk that has milk consistency would work?? I live in Brazil and I can find almost all the ingredients that you use in your recipes, but I know that the coconut that you have in US is kind of creamy, more consistent, and here is liquid. Do you think it will work out if I use the liquid one, since we don’t have the creamy one, or should I use something else instead, or just skip it???…
    Waiting your coment to try it!… It looks soooo good!!!!!

  71. says

    We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  72. Anonymous says

    In the Frozen Samoas pie, you say to add the remaining honey, following your recipe there is no remaining honey to add to pie mix. ???

  73. TM Stringer says

    This recipe sounds wonderful but I am allergic to avocados (so sad). What would you suggest as a substitute? I am drawing a blank.

  74. Anonymous says

    Just made this for my birthday. Can’t wait to try it! Only thing,I didn’t fully read the directions before I made it and made a separate cookie crust. I think it will work just as well since Samoas have that cookie on the bottom,right? Or so I remember it having it,it’s been a few decades since I’ve had them.

  75. Gwendoline says

    Yes, I have tried avocado in a dessert recipe. ( It was a chocolate cake with avocado filling ). To be honest, I didn’t really enjoy it ( maybe because I wasn’t used to it )

  76. tammy F says

    this was absolutely AWESOME. it came out just like hte picture, so pretty, i posted on my facebook. My son who is seven thought it was AWESOME he had no idea it is made of avocados which he claims to HATE. my husband said he felt it tasty too healthy from a mile away, he likes unhealthy desserts and felt it was a bit grassy (all before he knew what was in it) but said it was okay. he has a sensitive palate, i didn’t taste grass, I really liked it

  77. Sarah says

    This recipe looked so good and I was so excited to try it, but it came out tasting like frozen avocado:(… This is the second time I have tried an avocado chocolate recipe and the second time it went in the trash – am I doing something wrong? I have LOVED soooo many of the recipes I have tried from this blog…I’m so sad about this one. Please tell me what the secret is to making avocado taste good in desserts?

  78. Jennifer says

    When it comes to girl scout season for the cookies, I ALWAYS get Samoas, they’re my weakness! And this, this is perfect! I want to try it so bad, but I don’t have coconut oil and I don’t plan on buying it (so expensive). So is there another way or will it not taste the same?

  79. MeWannaDance says

    I made this last night for a get together at the office today.

    I wasn’t a huge fan of the whole chocolate/avocado taste. I would definitely have to add a ton more honey or maple syrup or something. It just tasted off. Maybe adding some creamed cashews would be an option?

    Also, I found the crust a little hard to perfect. Maybe adding some almond meal or dates to keep it moist and keep everything together? The crust was too crumbly so I added more oil but then it was too hard.

  80. deborah says

    katie i’ve made quite a few of your desserts and this is by far the ultimate experience!!! the toasted coconut with the creamy smooth decadence of the chocolate omg. my avacados weren’t quite ripe enough i should have waited one more day. but it’s all good. i added a tablespoon of sugar free chocolate chips to compensate for the not quite ripeness of my avacados. it’s too too unbeliavably good. i used 2 tb of coconut flour in place of the 1/2 cup wheat flour for the crust. i only used 3 tb honey in the filling as i don’t like things too sweet but added a squirt of hazelnut stevia. this is it. it just can’t get any better. i have 2 more avacado ripening on the counter now. is there a way hasten their ripening? 😉

      • Jean says

        I was also confused about this. I tried the 20 min, as suggested, and that seemed fine. I decided to put the rest back into the fridge. I recommend keeping it frozen.

        About the avocados, even though I am a fan, I could also taste them in this pie. I think there are two things to consider for lessening that taste:
        1)The ripeness of your avocados. One was perfectly ripe and the other one, not quite as ripe. I think this really affects the result. They both must be perfectly ripe. It not only affects taste, but texture.
        2) I didn’t add the coffee. I think I should have. As someone pointed out, the coffee brings out the chocolatey taste and masks the avocado. This probably shouldn’t be ‘optional’.
        I like everything else about this dessert. The crust is a revelation and it’s all very healthy. I think i will try substituting silken tofu for the choc pie mixture. Tofu has an even milder taste and would work well as a creamy filling. I am sure CCK has a recipe for that somewhere in here.

  81. Debbie P. says

    This pie was AWESOME!!! My carnivore hubby and son lit into this pie and my son asked for seconds!!! I made it according to the recipe and was so happy to find Kahlua on a Sunday!!! I also used coconut flour as I’m trying to not use grains too much and it all worked beautifully!!!!!

  82. Jen La says

    This looks amazing! Made me drool! When I read the ingredients I saw avocado. I made the chocolate mousse using avocado & it was awful! Avocado is one of my favorite foods! Any substitutions for this?

  83. Kathleen says

    This looks delicious ! I have made chocolate avocado mousse sweetened with dates and you would never know that there was avocado in it 🙂

  84. Jessica says

    Made this tonight and it was delicious! I’m a HUGE fan of the girl scout samoas , and it is a stretch to call this a samoas pie :). Maybe if there was a caramel component?

  85. Nancy says

    Is this pie meant to be served frozen, like an ice cream pie? Or can it just sit in the freezer to solidify and then put in the fridge to defrost before serving?

  86. fran says

    Hi Love your recipes! Can the crust be baked a bit, I am wondering how the raw flour tastes, especially since I have to use gluten free! Thanks

  87. 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.

  88. Ms Michelle Grant says

    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?

  89. 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!

  90. 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 🙂

  91. 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!!!!!!!!!!!!!!!

  92. 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.

  93. 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.

  94. 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!

  95. 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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