Samoa Cookie Pie
No-bake pie that's better than the Samoa Girl Scout cookie! This cookie inspired pie has all the famous layers - a shortbread crust, no-bake caramel cheesecake filling, caramel coconut crack, and drizzled chocolate.
Servings: 1 9" pie
Ingredients
Shortbread Crust
- 1 ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- 312 grams (2 ½ cups) all purpose flour
- ½ tsp salt
Pie Filling
- 16 oz cream cheese, softened
- ⅓ cup sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ⅓ cup caramel sauce* homemade recipe above
Caramel
- ½ cup corn syrup
- ½ cup salted butter
- 1 cup brown sugar
- 14 oz sweetened condensed milk
Coconut Caramel Topping
- 1 ½ cups sweetened coconut flakes
- 1 cup caramel sauce* homemade recipe above
Chocolate Spread & Drizzle
- 6 oz semi sweet chocolate, divided
Instructions
Shortbread crust
- Preheat oven to 350° F.
- In a large mixing bowl, beat together butter and sugar for 2 minutes until light and smooth. Add flour and salt and mix again until combined and smooth.
- Press evenly into a 9" pie dish. Bake for about 12 minutes, or until crust is just barely no longer shiny or wet looking.
Chocolate spread
- Melt about 3 oz of the chocolate (or ½ cup). Spread an even layer on the bottom of the cooled pie crust.
Caramel Sauce
- Prepare a caramel sauce by placing all of the caramel ingredients in a medium pot over the stove on medium heat. Once it's all melted together, turn up the heat slightly and bring to a boil. Stir constantly while at a boil for 1-2 minutes until it begins to thicken. You don't want to over thicken the caramel like you would for chewy homemade caramels. That will set too much and be hard to cut into with the pie.
- Set the caramel aside. You can also prepare this ahead a time and store in the fridge until ready to use.
Pie Filling
- Beat together softened cream cheese and sugars together for 2 minutes until light and smooth. Add vanilla extract and caramel sauce (gently heat up again if needed to get to a softened sauce consistency) and mix together until combined and smooth. Set aside in the fridge while you prepare the next step.
Coconut Caramel Topping
- Toast the coconut at 350° for 10-12 minutes, or until lightly golden brown. Toss every few minutes to ensure even browning.
- In a bowl, combine the melted caramel with the toasted coconut until evenly coated.
- Top the pie with an even layer of this topping. I liked to take a small handful and gently flatten into thick disks with my hands, then place on top of the pie. Repeat until pie is covered.
Chocolate drizzle
- Heat the remaining 3 oz of chocolate and drizzle on top of the pie. You can do this using a spoon, or you can place the chocolate in a plastic sandwich bag, snip off a small corner using scissors, and drizzle. That can often yield a more consistent drizzle appearance than using a spoon.
Whippped Cream
- Top with optional whipped cream and a Samoa Girl Scout cookie!
Storing
- Chill in fridge for at least 2 hours before serving. Keeps well in fridge for 5 days.
Notes
CARAMEL SAUCE: You can also use my homemade salted caramel sauce. You can also use a store bought caramel sauce to simplify this step!