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Frozen Samoa Pie

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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!

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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?

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

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!


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


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.

Did you make this recipe?

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Friday 7th of August 2020

Can you substitute whipped cream for cool whip?


Sunday 9th of August 2020

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


Saturday 25th of April 2020

Can I use coconut flour , instead of flour


Tuesday 5th of May 2020

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


Monday 19th of February 2018

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.

Susan mortonson

Thursday 14th of September 2017

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.


Thursday 21st of September 2017

That sounds delicious!!!


Thursday 13th of April 2017

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


Friday 14th of April 2017

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!

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