Samoa Pie Layers (Print Version)
# Ingredients:
→ Crust
01 -
3 tablespoons unsalted butter, melted
02 -
1 tablespoon granulated sugar
03 -
1 ¼ cups crushed shortbread cookies (5.3 oz Walkers Shortbread Rounds)
→ Crumble
04 -
½ cup miniature chocolate chips
05 -
½ cup unsalted butter, melted
06 -
½ cup chopped pecans
07 -
1 cup sweetened shredded coconut
08 -
¾ cup old-fashioned oats
09 -
¾ cup all-purpose flour
10 -
¼ cup packed brown sugar
→ Filling
11 -
14 oz can sweetened condensed milk
12 -
8 oz cream cheese, softened
13 -
12 oz tub of whipped topping, thawed
14 -
1 teaspoon pure vanilla extract
→ Topping
15 -
1 cup homemade caramel sauce, separated for layering
# Instructions:
01 -
Heat your oven to 350°F. Mix the cookie crumbs, sugar, and melted butter in a bowl. Press it into the base of a 9-inch springform pan. Pop it in the oven for about 7-8 minutes. Let it cool completely before moving on.
02 -
Set your oven to 400°F. Grab a large bowl and combine melted butter, flour, brown sugar, oats, pecans, and coconut. Press this loosely into a 9x13-inch pan and bake for 15 minutes. When done, use a spoon to break it apart into small pieces and cool. Mix in the mini chocolate chips once it's not warm anymore.
03 -
Beat the cream cheese for 3 minutes using an electric or stand mixer. Pour in the sweetened condensed milk and beat for another 2-3 minutes, scraping the sides as you go. Gently fold in the thawed whipped topping and vanilla with a spatula.
04 -
Spread one layer of the cream cheese mixture over the crust. Add half the crumble on top and drizzle with ½ cup caramel sauce. Repeat this step with another layer of filling, the rest of the crumble, and more caramel. Cover with foil and freeze for at least 4 hours.
05 -
Right before eating, pour some of the leftover caramel sauce over the top. Keep the pie nice and cold when serving.
# Notes:
01 -
Make sure the pie is frozen solid before digging in for the perfect texture.