Give Me "Samoa" That Pie! Recipe

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As a little girl, I always loved the Samoa Girl Scout Cookies, and I still do today! Being a pie fanatic, I knew I had to turn this cookie into a pie! The ooey, gooey caramel, rich hot fudge, and creamy toasted coconut filling will have you going back for more, saying Give Me "Samoa" That Pie!
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 8 servings


  • 2 c. fudge-striped shortbread cookie crumbs (about 18-20 cookies)
  • 5 tbsp. butter, melted
  • 1-1/2 c. of sweetened, flaked coconut - toasted (instructions below)
  • 1 (3.4) oz. package instant vanilla pudding mix
  • 3/4 c. ice cold milk
  • 8 oz. cream cheese, softened
  • 1/4 c. sweetened condensed milk
  • 8 oz. frozen whipped topping, thawed (yields 3 c.)
  • 1 c. hot fudge topping, warmed
  • 3/4 c. caramel sundae topping, warmed


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a food processor, pulse the cookies to a fine consistency. Combine cookie crumbs and melted butter in a medium bowl. Press crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate.
  3. Meanwhile, spread the coconut onto a shallow parchment-lined baking sheet.
  4. Place pie plate and baking sheet on separate shelves in the oven and bake for about 6-8 minutes.
  5. Remove both from the oven and place on a wire cooling rack while you prepare the rest of the ingredients.
  6. In a medium mixing bowl, beat the pudding mix and milk for about 2 minutes. Add the softened cream cheese and sweetened condensed milk. Continue to beat on medium speed for about 1 minute more.
  7. Fold in 2-1/2 c. of whipped topping and 1 c. of the toasted coconut until all ingredients are thoroughly combined.
  8. Warm the hot fudge and caramel. To do so, place them in separate bowls and microwave about 40 seconds each.
  9. Spread the hot fudge evenly over the cooled crust. Drizzle the caramel sauce over the hot fudge. Spoon the pie filling evenly across the caramel. Top with the remaining ½ c. whipped topping.
  10. Sprinkle the remaining 1/2 c. toasted coconut evenly across the top. Cover with plastic wrap and place in fridge to chill for 4-6 hours, or overnight. Yield: serves 8
Notes: *Tip - Garnish your dessert plates with a little hot fudge and a Samoa cookie. Refrigerate any leftovers (if there are any)!!!

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