Pin it
This luxurious Frozen Samoa Pie packs all the tasty elements of your favorite Girl Scout cookie into an eye-catching frozen treat. The combo of smooth filling, crispy coconut-pecan bits, and gooey caramel makes a mouthwatering dessert that's great for parties or when you just want something extra special.
I came up with this pie for my daughter's birthday when she asked for "something Samoa cookie-like but fancier." After the first taste, everyone at the party went quiet for a whole minute—that's when I knew it was a winner!
Ingredients
- Shortbread cookies: create a buttery foundation that mirrors the classic Samoa cookie base
- Old fashioned oats: give the crumble a delightful chew while adding some nutritional value
- Pecans: contribute depth and earthy nuttiness that makes the whole dessert better
- Sweetened shredded coconut: delivers that signature Samoa taste everyone craves
- Cream cheese: adds a zingy contrast to cut through the dessert's sweetness
- Sweetened condensed milk: makes everything velvety smooth with hints of caramel
- Frozen whipped topping: keeps everything fluffy and sets up perfectly in the freezer
- Homemade caramel sauce: ties everything together with that must-have Samoa flavor
Step-by-Step Instructions
- Prepare the Crust:
- Smash your shortbread cookies until they're tiny crumbs. Stir in melted butter and sugar till it looks like damp sand. Push it down firmly into your springform pan to make a flat base. A quick trip to the oven helps it set up so it won't get mushy later on. Let it cool all the way before moving forward.
- Create the Crumble:
- Mix all your dry stuff first so the sugar and coconut spread evenly. Pour the melted butter all over and mix until everything gets damp. Spread it out flat on your baking sheet. Baking it creates little chunks of different sizes that'll give your pie awesome texture. Once it's totally cool, toss in those mini chocolate chips which will stay chunky in the frozen dessert.
- Whip the Filling:
- Beat that cream cheese until it's super smooth without any lumps. Take your time mixing in the sweetened condensed milk so they blend completely. Use a light touch when folding in the whipped topping to keep all the air bubbles that make it fluffy. A splash of vanilla makes everything taste better without standing out too much.
- Assemble with Care:
- Start layering in this order: smooth filling goes first on the cold crust. Sprinkle crumble mix evenly on top, then drizzle with caramel to make pretty layers you can see. Do these layers again and finish with crumble on top so it looks nice. Freezing it helps all the flavors come together while making the texture just right.
Pin it
The first time my extended family tried this pie, our usually noisy dinner table went completely quiet except for a few happy mumbles. My hard-to-please uncle actually asked for the recipe - one of my biggest cooking wins ever. The mix of different textures and temperatures really makes this pie stand out.
Make Ahead and Storage
This treat works amazingly well when made in advance. The pie actually tastes better after sitting in the freezer for a day as all the flavors blend together nicely. You can make the caramel sauce two weeks early and keep it in a sealed container in your fridge. Just warm it up a bit before pouring it over your pie when serving. For the best taste, eat the pie within a week, though it'll stay good for up to a month if you wrap it up tight.
Ingredient Substitutions
The standard recipe gives you that real Samoa cookie experience, but you can switch things up if needed. Don't like nuts? Skip the pecans and add another 1/4 cup of oats instead. If you want it less sweet, try unsweetened coconut plus an extra tablespoon of brown sugar in the crumble. Want to go all homemade? Swap out the store-bought whipped topping with 2 cups of heavy cream whipped up with 2 tablespoons of powdered sugar. It'll feel a bit different but taste just as good.
Serving Suggestions
Take this pie to the next level by heating up the caramel sauce before drizzling it on each slice. The hot caramel meets the frozen filling for an amazing temperature mix. For folks who really love caramel, put extra sauce in a little dish on the side. Sprinkle some toasted coconut on top for a pretty look and extra crunch. Try serving small pieces with hot coffee for a perfect after-dinner combo.
Cultural Context
This pie celebrates those famous Girl Scout Samoa cookies that Americans have loved since they showed up in 1975. Some places call them Caramel deLites, and they're basically shortbread topped with caramel, coconut, and chocolate. This frozen version keeps all those yummy flavors but turns them into a fancy dessert worth pulling out for special events. The caramel and coconut combo comes from tropical dessert traditions, while the layered frozen style reminds us of icebox cakes that have been popular in American homes for generations.
Pin it
Frequently Asked Questions
- → Can I buy caramel sauce instead of making it?
Sure! Store-bought caramel is super convenient, though homemade adds a deeper, richer taste if you’ve got the time.
- → How do I keep the crust from breaking apart?
Press the shortbread mixture tightly into the pan, and make sure it’s baked properly to help hold its shape.
- → Are there substitutes for pecans in this recipe?
Totally! Try using almonds or walnuts, or leave the nuts out completely—it’s up to you.
- → What’s the freezer life of this dessert?
You can put it in the freezer for up to a month. Just make sure it’s sealed tightly to avoid freezer burn.
- → What’s the best way to serve this frozen dish?
Slice it straight from the freezer. Add the caramel topping just before serving for a perfect finish.
- → Can I prepare this ahead of time?
Of course! This dessert’s ideal for prepping a day or two early. Just leave it covered in the freezer until you’re ready to serve.