Description
A decadent pie inspired by the classic Samoa cookie, featuring a chocolate cookie crust, creamy caramel coconut filling, and a rich chocolate drizzle.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 2 cups shredded sweetened coconut
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1 tablespoon coconut oil
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. In a bowl, mix chocolate cookie crumbs with melted butter. Press into a 9-inch pie dish. Bake for 10 minutes, then cool completely.
- In a saucepan over medium heat, combine sweetened condensed milk and caramel sauce. Stir until smooth and slightly thickened, about 5 minutes. Remove from heat and fold in shredded coconut. Set aside to cool.
- In a large bowl, beat cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture.
- Spread half of the cream cheese mixture into the cooled crust. Pour caramel coconut mixture over evenly. Top with remaining cream cheese mixture. Refrigerate for at least 4 hours.
- Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over chilled pie. Return to fridge until chocolate sets, about 30 minutes. Slice and serve.
Notes
You can customize the seasonings to taste. For a stronger chocolate flavor, use dark chocolate chips for the drizzle.