Samoa Cookie Cream Pie
 
Prep time
Total time
 
A cookie-style crust, layers of caramel, coconut cream pudding, and Cool Whip all topped off with toasted coconut and drizzles of chocolate and caramel. You're going to love it!
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 1 Oreo cookie crust or graham cookie crust (store-bought or homemade)
  • ¼ cup salted caramel sauce
  • 2 (3.4 ounce) instant coconut cream pudding
  • 1½ cups heavy whipping cream
  • 1¼ cup milk
  • ¼ cup sour cream (or an additional ¼ cup heavy whipping cream)
  • ¼ tsp artificial coconut extract flavoring
  • 1 cup whipped topping (Cool Whip)
  • 1 cup sweetened shredded coconut, toasted**
  • Hershey's chocolate syrup
  • Caramel sauce for drizzling
Instructions
  1. Start by spreading ¼ cup caramel in the bottom of the pie crust.
  2. In a medium-size mixing bowl, mix together the coconut cream pudding, heavy whipping cream, milk, sour cream, and coconut extract. Whisk until it becomes nice and thick.
  3. Spread pudding mixture into the pie crust.
  4. Next, spread the Cool Whip evenly over the pudding mixture. At this point, refrigerate for 3-4 hours. If longer than that, make sure to cover the pie with plastic wrap so it stays fresh.
  5. While pie is in the refrigerator, toast the coconut. In a glass microwave-safe bowl, add the coconut and start by microwaving for one minute. Remove and stir. Then microwave in 20-30 second increments until the coconut reaches that nice, light brown color. Let the coconut cool completely before adding to the top of the pie.
  6. When ready to serve, take pie out of the fridge and top it with a generous layer of toasted coconut. Either drizzle the chocolate and caramel sauces over the whole pie or on the individual slices as you serve it.
  7. Store leftovers covered in the fridge.
  8. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/samoa-cookie-cream-pie/