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Samoa Ice Box Pie

Samoa Ice Box Pie

Course Dessert, Pie
Cuisine American
Keyword samoa-ice-box-pie
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 8 pieces
Author Melissa Sperka


  • 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
  • 1 ½ 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.


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.