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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!
This is post is sponsored recipe development on behalf of Fisher Nuts. Thank you for continuing to support the brands that make My Baking Addiction possible.
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.
Jamie, how do I pin an individual recipe? Clicking the pin icon sends me to Pinterest and all your pins. Your recipes are amazing but I would like to pin some occasionally. Thanks!
Hi, Fran! You can click on the blue Pinterest icon in the top right corner of the picture. Here’s a quick link to the pin for Frozen Samoa Pie. Let me know if I can help you further!
Can you email this Samoa pie recipe to me.?
Hi, Jane! The whole recipe is printed at the bottom of the post. Let me know if you need anything else. I hope you enjoy it!
Please email this Samoa pie to me. Would love to make it. Thank you
This sounds YUMMMMO!!!!! Just one question, do the pecans and coconut have to be toasted for this recipe?? Thanks!!
Hi Fabiana! You don’t absolutely have to toast them, but I would highly recommend doing so. The flavor is amazing! I hope you enjoy it!
Looks delicious! Does the crumble stay crispy or does the filling make it mushy?
Hi, Vince! The crumble should have a nice texture, not mushy. I hope you enjoy it!
OMG this looks spectacular! I have a girls’ weekend coming up, and there will be lots of wine on my back porch… plus this pie!!!! Can’t wait!
I hope you and all of your friends enjoy it, Michelle! Your weekend sounds like a blast!
It looks good to me and I am going to print and try. Thanks
Let me know how it goes, Linda! Take care!
Looks awesome and can’t wait to try it. One question–did you toast the pecans and coconut prior to incorporating it into the crumble (so it would be baked twice)?
Hi, Keith! Yes, the coconuts and pecans are toasted before. I hope you enjoy it!
Is it too much to say that I love you? Creepy? But this cake just looks so good I can’t help it. Amazing! Kind of wishing it was my birthday soon so I could request this cake. It’s a showstopper!!
I think cake is good anytime–especially when it’s not your birthday! Thank you, Michelle!
I saw this recipe and had to make it right now! Waiting on my crust and crumb to cool before making the filling. I can’t wait!! I make something similar with cool whip and sour cream with different topping or filling. Thanks for something different, I love Samoa cookies their my favorite .