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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.

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Frozen Samoa Pie

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 23 minutes

Total Time: 43 minutes

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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Ingredients

For the Crust

• 1 1/4 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

• 3/4 cup all-purpose flour
• 3/4 cup old fashioned oats
• 1/4 cup packed light brown sugar
• 1/2 cup Fisher Pecans, chopped
• 1 cup sweetened shredded coconut
• 1/2 cup unsalted butter, melted
• 1/2 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

1. Preheat oven to 350°F.
2. In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
3. Press crumbs into the bottom of a 9-inch springform pan.
4. Bake crust for 7-8 minutes. Cool completely.

For the Crumble

1. Preheat oven to 400°F.
2. In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
3. Gently pat mixture into the bottom of a 9x13-inch pan.
4. Bake in preheated oven for 15 minutes.
5. Remove pan from oven and crumble mixture with a spoon. Cool completely.
6. Stir in miniature chocolate chips.

For the Filling

1. 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.
2. 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.
3. Use a rubber spatula to fold in whipped topping and vanilla extract.

To Assemble

1. Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
2. Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
3. Repeat cream cheese and crumble layers.
4. Cover will foil and freeze for at least 4 hours.
5. Before serving, drizzle with reserved caramel sauce. Serve cold.

Notes

• Cover and freeze leftover pie.

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