Frozen Samoa Pie

Frozen Samoa Pie is the cold treat you crave on a hot day. You won't be disappointed!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?

Frozen Samoa Pie is pretty much a Samoa lover's dream. Layers upon layers of those familiar Girl Scout cookie flavors, in one frozen treat!

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.

Frozen Samoa Pie is topped with homemade caramel sauce. The pecan crumble adds a satisfying crunch.
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

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 23 minutes

Total Time: 43 minutes


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
  • 1 cup homemade caramel sauce, divided use


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.


  • Cover and freeze leftover pie.

73 Responses to “Frozen Samoa Pie”

  1. shelly (cookies and cups) — July 9, 2015 at 11:16 am

    Ugh! This pie looks out of control amazing!!


    • Jamie — July 9, 2015 at 11:51 am

      And it tastes just as good as it looks! Thanks for stopping by, Shelly!

  2. Elizabeth — July 9, 2015 at 11:30 am

    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!   


    • Jamie — July 9, 2015 at 11:52 am

      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!

  3. Holy sweet goodness, this is amazing!!! LOVE this idea!


    • Jamie — July 9, 2015 at 5:57 pm

      Thanks so much, Katrina! I appreciate you taking the time to stop by and comment.

  4. Medha @ Whisk & Shout — July 9, 2015 at 3:06 pm

    This looks crazy amazing! I’m loving the addition of the pecans. SO yum, pinning :)


    • Jamie — July 9, 2015 at 5:57 pm

      Thanks so much, Medha!

  5. Stephanie | Worth Whisking — July 10, 2015 at 12:08 pm

    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!


    • Jamie — July 11, 2015 at 9:16 am

      Ha! Yes, I do – go big or go home, right? Thanks so much, Stephanie! I appreciate you stopping by!

  6. Kelly Senyei | Just a Taste — July 10, 2015 at 7:51 pm

    This looks spectacular! Samoas are the BEST Girl Scout Cookies, but a pie with the same flavors? COUNT ME IN!


    • Jamie — July 11, 2015 at 9:15 am

      Thanks so much for stopping by, Kelly!

  7. jenni — July 11, 2015 at 1:06 am

    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? 


  8. Oh wow that looks incredible! So many layers to love. I’m sure this is the perfect summer treat :)


    • Jamie — July 12, 2015 at 11:39 am

      Thanks so much for visiting, June! :)

  9. Liz — July 13, 2015 at 8:29 am

    I love the way you think!!! Samoas are my favorites, too, and this pie twist is exquisite!!!


    • Jamie — July 13, 2015 at 11:46 am

      Thanks so much, Liz! :)

  10. Rachel Cooks — July 13, 2015 at 8:34 am

    Whoa! This looks amazing! Caramel + pecans + shortbread AND coconut? YES. 


    • Jamie — July 13, 2015 at 11:45 am

      Thanks, Rachel! This pie was soooo good! I appreciate you stopping by!

  11. ~Naomi — July 13, 2015 at 11:57 am

    I don’t have a springform pan. Would anything else work?


    • Jamie — July 13, 2015 at 4:31 pm

      You could use a cake pan, the pieces just might cut as cleanly, but I’ll think it work just fine.

  12. Julianne @ Beyond Frosting — July 13, 2015 at 1:28 pm

    This pie is seriously amazing!


    • Jamie — July 13, 2015 at 4:30 pm

      It was so darn good! Thanks so much for stopping by!

  13. Lauren Kelly Nutrition — July 13, 2015 at 4:21 pm

    WHOA!  This seriously blows me away! AMAZING!


    • Jamie — July 13, 2015 at 4:29 pm

      Thanks so much for stopping by!

  14. Deborah — July 15, 2015 at 11:07 am

    I am pretty sure I’d have a self control problem around this pie – loving everything about it!!!


    • Jamie — July 15, 2015 at 1:57 pm

      Thanks so much for stopping by, Deborah!

  15. Amanda — July 15, 2015 at 8:53 pm

    Absolutely loving this recipe! I added the nuts to my grocery list!


    • Jamie — July 16, 2015 at 8:45 am

      Thanks so much, Amanda! I really appreciate you stopping by!

  16. This looks absolutely, undeniable INCREDIBLE. What a wonderfully flavored frozen treat. Extra nuts for me, please!


    • Jamie — July 16, 2015 at 1:25 pm

      It was definitely pretty incredible, Brenda! Thanks so much for stopping by!

  17. Natalie | Paper & Birch — July 20, 2015 at 12:45 pm

    Wow Jamie, there are so many delightful things in this pie, you’d really have a hard time not eating it all yourself! :)


    • Jamie — July 20, 2015 at 3:28 pm

      Exactly, Natalie! That’s why we had to pass it along to family. :)

  18. Joy — July 21, 2015 at 9:02 pm

    Can you please advise what a substitute for this is (•12 ounce container frozen whipped topping) I have not seen this in Australia


    • Jamie — July 23, 2015 at 9:47 am

      I would recommend giving this homemade cool whip a try: I hope this helps.

    • Debbie — August 3, 2017 at 12:00 pm

      Hahaha… I’m Australian in America trying to convert to ounces and pounds etc. I do Know now about the “cool whip”(it’s kept in the freezer section” after not having the availability and choice range of fresh thickened cream like from Woolies.
      Walker shortbreads were a challenge to find also.
      Don’t get me started on the quality of  proper real vanilla extract. Lol
       All very runny and weak quality but still over the $10 mark. Hard to  find some everyday items that we take for vantage in your own county.  
      Frozen shortcrust and puff pastry squares miss them very much and have resorted to making my own shortcrust … not as good as pampas 10pk squares(huge staple in Aussie freezer)
      Custard powder is another hard find too. When you do it’s soooo expensive. Thanks goodness for my family in Perth sending the occasional “care package”
      Now after my silly rant I just say this pie is certainly going to be one of my husbands new favorites I’m pretty sure. It looks divine 

    • Jamie — August 4, 2017 at 11:21 am

      If you have a World Market nearby, they often carry harder to find ingredients. As for vanilla, I’d highly suggest making your own! :)
      Thanks for stopping by!

  19. Robin in NC — July 24, 2015 at 7:17 pm

    Rolled oats in a Samoa cookie recipe?!?!  Does it still taste like the girl scout cookies?


    • Jamie — July 25, 2015 at 7:18 pm

      This isn’t a recipe for Samoa cookies. This is a recipe for a frozen pie with the flavors of a Samoa cookie – shortbread, caramel, coconut and chocolate. It definitely doesn’t taste like the cookies, but has the same flavor profile.

  20. Waylon Carpenter — July 27, 2015 at 12:08 pm

    I love how it looks and tastes. Though there’re a little bit complications here for me, i really want to make it for my love. Thank you so much, i really love this recipe!


  21. donna brown — August 5, 2015 at 9:41 pm

    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 .


  22. Michelle @ Modern Acupuncture — January 13, 2016 at 9:12 am

    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!!


    • Jamie — January 14, 2016 at 4:33 pm

      I think cake is good anytime–especially when it’s not your birthday! Thank you, Michelle!

  23. Keith — February 11, 2016 at 4:16 pm

    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)?


    • Jamie — February 13, 2016 at 10:00 am

      Hi, Keith! Yes, the coconuts and pecans are toasted before. I hope you enjoy it!

  24. linda | low carb yogurt — March 12, 2016 at 4:02 am

    It looks good to me and I am going to print and try. Thanks


    • Jamie — March 15, 2016 at 2:51 pm

      Let me know how it goes, Linda! Take care!

  25. 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!


    • Jamie — May 1, 2016 at 2:14 pm

      I hope you and all of your friends enjoy it, Michelle! Your weekend sounds like a blast!

  26. Vince — May 27, 2016 at 10:23 pm

    Looks delicious!  Does the crumble stay crispy or does the filling make it mushy?


    • Jamie — May 28, 2016 at 8:03 am

      Hi, Vince! The crumble should have a nice texture, not mushy. I hope you enjoy it!

  27. Fabiana — May 31, 2016 at 6:07 pm

    This sounds YUMMMMO!!!!! Just one question, do the pecans and coconut have to be toasted for this recipe?? Thanks!! 


    • Jamie — June 2, 2016 at 9:40 am

      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!

  28. Jane — May 31, 2016 at 7:43 pm

    Please email this Samoa pie to me. Would love to make it. Thank you


  29. Jane — May 31, 2016 at 7:44 pm

    Can you email this Samoa pie recipe to me.?


    • Jamie — June 1, 2016 at 3:57 pm

      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!

  30. Fran — June 10, 2016 at 5:00 pm

    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!


    • Jamie — June 13, 2016 at 10:54 am

      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!

  31. phelo — June 11, 2016 at 1:10 am

    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


    • Jamie — June 13, 2016 at 10:39 am

      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!

  32. issa — June 13, 2016 at 3:28 pm

    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.


    • Jamie — June 14, 2016 at 9:23 am

      Hello. You can use Cool Whip, Truwhip, or a store brand of whipped topping.

  33. Babs — July 12, 2016 at 10:40 pm

    Could you double this and put in an 9×9 pan and serve as bars?


    • Jamie — July 13, 2016 at 3:22 pm

      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!

  34. Betsy @ Desserts Required — August 7, 2016 at 8:01 pm

    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!


    • Jamie — August 8, 2016 at 11:08 am

      You’re very welcome, Betsy! I’m really glad you liked it.

  35. Roxie — August 17, 2016 at 7:03 pm

    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.


    • Jamie — August 20, 2016 at 7:11 am

      Hi, Roxie! I think 30 minutes might be a little long. I would try 10 minutes. Let me know how it goes!

  36. Lauren — April 13, 2017 at 6:23 pm

    hello!  how far in advance can you make this!? Its frozen so Im assuming it doesn’t matter


    • Jamie — April 14, 2017 at 10:52 am

      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!

  37. Susan mortonson — September 14, 2017 at 7:26 pm

    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.


    • Jamie — September 21, 2017 at 10:04 am

      That sounds delicious!!!

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