Best Samoa Pie Recipes

SAMOA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
• Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
• Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
• Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
• Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
• Refrigerate pie until cream layer is set, at least 6 hours.
• Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
• Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
• Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
• Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
• Drizzle melted caramel and chocolate over pie.

SAMOA PIE BY DELISH

Steps:

• In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form.
• Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours.
• Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined.
• Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer.
• Lightly drizzle with more caramel and melted chocolate and serve.

SAMOA NO-BAKE CHEESECAKE PIE

Steps:

• For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling.
• For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours.
• For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.

SAMOA BROWNIE PIE

Steps:

• Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
• Make brownie batter as directed on box; fold in chopped shortbread. Spread in pie plate. Bake about 50 to 60 minutes or until brownie is just set in center; top should be firm with a little give beneath the surface. Cool 15 minutes before topping.
• Meanwhile, in microwavable bowl, microwave caramel and whipping cream in 30-second intervals, stirring between each, until caramel is smooth and spreadable. Spread over brownie; sprinkle with coconut. Drizzle melted dark chocolate over top. Serve with ice cream.

SAMOA BROWNIE PIE - TABLE FOR SEVEN | SWEET TREATS & MORE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch pie plate.
• Make brownie batter according to box instructions. Stir broken shortbread cookies into prepared batter.
• Bake 35-40 minutes or until toothpick inserted comes out clean.
• Let pie cool for 15-20 minutes
• Transfer dulce de leche into a microwave safe bowl. Microwave for 30-40 seconds to soften. Spread soften mixture on top of brownie.
• Sprinkle top with shredded coconut.
• In another microwave safe bowl, in 30 second intervals, melt chocolate chips until smooth. Drizzle melted chocolate on top of shredded coconut.
• Refrigerate pie for 30 minutes before serving.

SAMOA PIE

Steps:

• In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form. Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours. Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer. Lightly drizzle with more caramel and melted chocolate and serve.