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Close-up shot of a Samoas pie recipe slice on a white ceramic plate, resting on a light-blue stone surface.

The Ultimate Samoas Pie Recipe

This highly decadent Samoas Pie Recipe features a thick graham cracker crust, a gooey caramel layer, a creamy no-bake cheesecake filling, and is generously topped with toasted coconut, dark chocolate, and extra caramel drizzle.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Samoas Pie Ingredients
  • 2 cups Graham cracker crumbs 200g, finely crushed
  • 1/2 cup Unsalted butter 113g, melted
  • 1/4 cup Brown sugar 50g
  • 1 cup Thick caramel sauce 240ml, divided
  • 16 oz Cream cheese 450g, softened to room temperature
  • 3/4 cup Powdered sugar 90g
  • 1 tsp Vanilla extract 5ml
  • 1 cup Heavy whipping cream 240ml, cold, whipped to stiff peaks
  • 1 1/2 cups Sweetened shredded coconut 150g, toasted
  • 1/2 cup Dark chocolate chips 85g, melted
  • 1/2 cup Whipped cream 120ml, whipped to stiff peaks for swirling

Equipment

  • 1 9-inch pie dish Essential for creating a thick, sturdy crust.
  • 1 Electric Hand Mixer Used to beat the cream cheese and whip the heavy cream.

Instructions
 

Making the Pie
  1. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press firmly into a 9-inch pie dish and bake at 350°F (175°C) for 10 minutes. Let cool.
  2. Spread 1/2 cup (120ml) of thick caramel sauce evenly over the cooled crust. Chill in the refrigerator to firm up.
  3. Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip 1 cup (240ml) of heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
  4. Spoon the cheesecake filling over the chilled caramel layer, smoothing the top. Refrigerate for at least 4 hours until fully set.
  5. In a dry skillet over medium-low heat, toast the shredded coconut for about 5 minutes, stirring constantly until golden brown. Let cool.
  6. Pile the toasted coconut onto the center of the chilled pie. Drizzle artfully with melted dark chocolate and the remaining 1/2 cup (120ml) of caramel sauce. Pipe swirls of whipped cream around the edges.

Notes

Tip 1: Make sure to use thick caramel sauce or dulce de leche so it doesn't weep into the crust.
Tip 2: Dip your knife in hot water and wipe it clean between slices for a perfect, photorealistic presentation.
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