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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.
Notes
- Cover and freeze leftover pie.
Whoa! This looks amazing! Caramel + pecans + shortbread AND coconut? YES.
Thanks, Rachel! This pie was soooo good! I appreciate you stopping by!
-Jamie
I love the way you think!!! Samoas are my favorites, too, and this pie twist is exquisite!!!
Thanks so much, Liz! :)
Oh wow that looks incredible! So many layers to love. I’m sure this is the perfect summer treat :)
Thanks so much for visiting, June! :)
these are my favorite cookies. pretty much ever. and this frozen confection sounds like it could be better than the cookies. could i substitute whipped cream for the cool whip in the recipe?
Thanks so much for stopping by, Jenni. I would recommend using a homemade Cool Whip like this one on Something Swanky: http://www.somethingswanky.com/homemade-cool-whip/ I hope this helps!
-Jamie
This looks spectacular! Samoas are the BEST Girl Scout Cookies, but a pie with the same flavors? COUNT ME IN!
Thanks so much for stopping by, Kelly!
Jamie, you have some the most decadent desserts! Love it! This one is truly mouthwatering! I agree about toasting nuts for recipes. Totally missing out on the full flavor of the nuts if you don’t! Thank you for the recipe!
Ha! Yes, I do – go big or go home, right? Thanks so much, Stephanie! I appreciate you stopping by!
-Jamie
This looks crazy amazing! I’m loving the addition of the pecans. SO yum, pinning :)
Thanks so much, Medha!
Holy sweet goodness, this is amazing!!! LOVE this idea!
Thanks so much, Katrina! I appreciate you taking the time to stop by and comment.
-Jamie
I generally do not make a comment without actually making the recipe, but today, you are an angel! My daughter is arriving on Sunday and I have been trying out “Samoa” recipes for a few months, as they are her favourite flavours. So far, sort of blah. This is definitely the most promising yet and I love the frozen aspect. Family BBQ, here we come!
Elizabeth-
Yay! I hope you love it. It’s so, so good! Next time I make it, I may up the coconut flavor a bit with some coconut extract. Thanks so much for stopping by and commenting!
-Jamie
Ugh! This pie looks out of control amazing!!
And it tastes just as good as it looks! Thanks for stopping by, Shelly!