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Frozen Samoa Pie is pretty much a chocolate-caramel-coconut lover’s dream. Layers upon layers of those delectable flavors, in one frozen treat!
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Oh, friends. Do I have a treat for you today! Anyone who knows me knows that I can get down on some Samoas. I mean, chocolate. Caramel. Shortbread. And coconut. What’s not to love? Personally, I think the only thing missing is the sweet crunch of some tasty pecans.
So today, I solved that problem by whipping up a Frozen Samoa Pie. This Frozen Samoa Pie is made with shortbread crust, creamy cheesecake-ish layers, and a surprise filling layer heavy on the homemade caramel sauce, toasted coconut, and chocolate. What more could you ask for in a pie, really?
The thing I really love about this pie is all the complex toasty flavors. By baking the shortbread crust for a few minutes, you get to an almost brown butter sugar cookie level of nuttiness. Then you add in roasted pecans and toasted coconut, which add layer upon layer of complex flavor – as toasting pretty much anything will do. Add in the creamy tang of cream cheese based filling and chocolate – well – everything is better with chocolate, right?
This is the kind of pie you make for company and then quietly devour by yourself. The kind of pie that makes a bad day better, a good day spectacular. I make a lot of desserts, you guys, and I love a lot of desserts. But when you present me with a pie that has all my favorite Girl Scout Cookie flavors, plus the crunch of toasted pecans? I’m done for. DONE FOR. I bet you will be too.
If you’ve never toasted pecans, or any nut, for that matter, before, I have a great guide; Fundamentals: How to Toast Nuts. It covers pretty much every baking and snacking nut you can think of.
You really should always take the time to toast (or roast) nuts. (And coconut for that matter, but I loooove me some toasty coconut.) Flavors of both nuts and coconut become so much more complex once they’ve been heated up a little bit. It’s worth the extra time, and so long as you use parchment paper or a baking sheet liner, it’s hardly any extra cleanup.
Especially in a pie like this. Frozen Samoa Pie may be the best dessert of summer yet. Yeah, I said it.
Frozen Samoa Pie
Ingredients
For the Crust
- 1 ¼ cups shortbread cookie crumbs I used a 5.3 ounce package of Walkers Shortbread Rounds
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter melted
For the Crumble
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ¼ cup packed light brown sugar
- ½ cup Fisher Pecans chopped
- 1 cup sweetened shredded coconut
- ½ cup unsalted butter melted
- ½ cup miniature chocolate chips
For the Filling
- 8 ounces cream cheese room temperature
- 14 ounce can sweetened condensed milk
- 12 ounce container frozen whipped topping thawed
- 1 teaspoon pure vanilla extract
For Serving
- 1 cup homemade caramel sauce divided use
Instructions
For the Crust
- Preheat oven to 350°F.
- In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
- Press crumbs into the bottom of a 9-inch springform pan.
- Bake crust for 7-8 minutes. Cool completely.
For the Crumble
- Preheat oven to 400°F.
- In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
- Gently pat mixture into the bottom of a 9x13-inch pan.
- Bake in preheated oven for 15 minutes.
- Remove pan from oven and crumble mixture with a spoon. Cool completely.
- Stir in miniature chocolate chips.
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
- Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
- Use a rubber spatula to fold in whipped topping and vanilla extract.
To Assemble
- Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
- Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
- Repeat cream cheese and crumble layers.
- Cover will foil and freeze for at least 4 hours.
- Before serving, drizzle with reserved caramel sauce. Serve cold.
Video
Notes
- Cover and freeze leftover pie.
Can you substitute whipped cream for cool whip?
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
Can I use coconut flour , instead of flour
Hello! Coconut flour behaves quite differently than all purpose flour, so it will not work in this recipe. If you need the recipe to be gluten free, you might try an all-purpose gluten free mix, but I have not attempted this recipe with it so I am not entirely sure of the result. If you give it a try, I’d love to know how it turns out. Happy baking!
Jamie
I fave up on finding true shortbread cookies such as the Walkers brand. I used the widely available (in the Midwest anyway) pecan shortbread cookies.
I make this following this recipe quite a bit but I also did a little change up I am a huge pistachio fan and roasting and chopping pistachios to go in this is the bomb I have to tell my daughter limit me to one piece of day because it’s too good and it’s too easy to have more than one piece per day but I try.
That sounds delicious!!!
hello! how far in advance can you make this!? Its frozen so Im assuming it doesn’t matter
thanks!
Hi, Lauren! I haven’t really frozen this for an extended period of time, but I don’t think it matters too much. I hope you enjoy it!
First time visiting your site. Cant wait to make this for the church dinner. Do you have to keep this frozen until you serve it or do you let it sit out before serving and about how long? Would 30 mins give me a soup pie? Thank you for a recipe that looks so amazing! I will be checking out more of your no bake recipes.
Hi, Roxie! I think 30 minutes might be a little long. I would try 10 minutes. Let me know how it goes!
I love how easily this pie comes together. Toasting the nuts and coconut really does make a huge difference for the end result. Sharing on Desserts Required this week. Thanks for a delightful dessert!
You’re very welcome, Betsy! I’m really glad you liked it.
Could you double this and put in an 9×9 pan and serve as bars?
Hi, Babs! I think doubling the recipe would be too much for a 9×9 pan. You could probably double it and put it in a 9×13 pan, but you may need to adjust the baking times. Good luck!
Hello this looks amazing, id like to know what brand of frozen whipped topping you used. Im not sure if its whipping cream or cool whip.
Hello. You can use Cool Whip, Truwhip, or a store brand of whipped topping.
I always go through your recipes and I love them most of them I’ve printed out, want to try out when I’m financially stable. very soon I am going to host a small get together on my birthday. please help with desert that doesn’t not require any baking. thanx
Hi, Phelo! I have a bunch of No-Bake Recipes to help you out! Just click on the link, and you should be set! Let me know if you need anything else!