Samoa Ice Box Pie – Don’t you love it when the Girl Scouts start making the rounds with those delectable Samoa cookies? I dare say they likely rank close to the top in sales they’re so darn tasty. Those cookies inspired this pie for those times when they aren’t available. It’s an ice box pie, so no baking is required.
Once you assemble the ingredients it’s a breeze to put this Samoa-inspired ice box pie together. I’ve prepared it several ways using a cookie crust, a chocolate cookie crust and a graham cracker crust and all three are fantastic, so go with your preference. It’s filled with serious coconut, caramel and chocolate deliciousness and takes very little effort to make. Support those cute little Girl Scouts and keep this one tucked away for those days when the cookie jar shows-up empty.
Ingredients you’ll need:
1 (9) inch premade deep dish cookie, chocolate cookie or graham cracker pie crust
1 (8) oz cream cheese, softened
1 (14) oz can dulce de leche, plus 1/4 cup [See Cook’s note]
1 tsp pure vanilla extract
1 (8) oz frozen whipped topping, thawed or 2 cup fresh sweetened whipped cream
1 1/2 cup sweetened flaked coconut, toasted and cooled
1/4 cup milk chocolate chips
5 Tbsp heavy cream, divided plus additional as needed to thin
Directions:
Preheat the oven to broil and move the rack to the upper third of the oven. Spread the coconut onto a cookie sheet. Toast for 5-8 minutes, stirring often until golden brown. Cool completely.
In a medium mixing bowl, whip together the softened cream cheese, 14 oz can of dulce de leche and vanilla. Whip for 2 minutes or until fluffy and light golden brown in color. Add the whipped cream beating with a hand mixer until fully combined. Spread into the pie shell.
In a microwave safe bowl, place 1/4 cup of dulce de leche with 2 Tbsp heavy cream. In a separate microwave safe bowl add the chocolate chips and 3 Tbsp heavy cream. Melt each in the microwave, in 20 second increments, stopping to stir. Repeat the process until completely smooth. Add additional cream if needed to thin for drizzling.
Sprinkle the toasted coconut over the filling and drizzle with the melted caramel and chocolate. Chill for at least 4 hours or until set. Yield: 8 pieces
Cook’s Note:
Dulce de Leche is a luscious thick caramel made from reducing sweetened condensed milk. It’s readily available in most grocery stores in the Hispanic foods section and specialty food stores such as World Market and William-Sonoma. If desired, a thick ice cream topping could be substituted in it’s place.
- 1 (9) inch premade deep dish cookie, chocolate cookie or graham cracker pie crust
- 1 (8) oz cream cheese, softened
- 1 (14) oz can dulce de leche, plus ¼ cup [See Cook's note]
- 1 tsp pure vanilla extract
- 1 (8) oz frozen whipped topping, thawed or 2 cup fresh sweetened whipped cream
- 1½ cup sweetened flaked coconut, toasted and cooled
- ¼ cup milk chocolate chips
- 5 Tbsp heavy cream, divided plus additional as needed to thin
- Preheat the oven to broil and move the rack to the upper third of the oven. Spread the coconut onto a cookie sheet. Toast for 5-8 minutes, stirring often until golden brown. Cool completely
- In a medium mixing bowl, whip together the softened cream cheese, 14 oz can of dulce de leche and vanilla. Whip for 2 minutes or until fluffy and light golden brown in color.
- Add the whipped cream beating with a hand mixer until fully combined. Spread into the pie shell.
- In a microwave safe bowl, place ¼ cup of dulce de leche with 2 Tbsp heavy cream. In a separate microwave safe bowl add the chocolate chips and 3 Tbsp heavy cream.
- Melt each in the microwave, in 20 second increments, stopping to stir. Repeat the process until completely smooth. Add additional cream if needed to thin for drizzling.
- Sprinkle the toasted coconut over the filling and drizzle with the melted caramel and chocolate. Chill for at least 4 hours or until set.
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