Description
This Samoas Pie is a rich, no-bake dessert inspired by the classic cookie flavors everyone loves. It combines a buttery cookie crust, a creamy filling, gooey caramel, toasted coconut, and a smooth chocolate topping for a layered treat that’s both indulgent and easy to make. Perfect for parties, holidays, or anytime you want a show-stopping dessert without turning on the oven, this pie delivers the perfect balance of sweetness, texture, and flavor.
Ingredients
For the Crust
- 2 cups crushed chocolate cookies
- ½ cup melted butter
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
For the Topping
- 1 ½ cups sweetened shredded coconut, toasted
- 1 cup caramel sauce
- ¾ cup chocolate chips
- ¼ cup heavy cream
Instructions
Mix crushed cookies with melted butter until combined. Press firmly into a pie dish, covering the bottom and sides. Chill in the refrigerator for 20–30 minutes.
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then mix until creamy. Fold in whipped topping until light and fluffy.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
Drizzle a generous layer of caramel over the filling, spreading gently to cover the surface.
Sprinkle toasted coconut evenly on top, pressing lightly so it sticks to the caramel.
Heat heavy cream until warm, then pour over chocolate chips. Let sit for 1–2 minutes, then stir until smooth.
Drizzle the ganache over the pie in thin lines.
Refrigerate for at least 4 hours, or until set. Slice and serve chilled.
Notes
- Toast coconut until golden for deeper flavor
- Chill the crust well before adding filling to keep it firm
- Use full-fat cream cheese for best texture
- Let ganache cool slightly before drizzling to avoid melting layers
- Refrigerate long enough so clean slices hold their shape
Nutrition
- Serving Size: Per serving
- Calories: 420