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. This Samoa Cookie Cream Pie is a decadent dessert that any Girl Scout Samoa Cookie lover or Coconut Cream Pie lover will go crazy for.
I’ve been dreaming about creating a pie like this for a while. One of my very favorite pie recipes on my site is my Coconut Cream Pie. I’m also a huge Girl Scout Samoa Cookie fan. So I knew that adding some chocolate and caramel to an already delicious dessert would be a good thing and boy was I right!
As you can see from the pictures, I used an Oreo cookie crust when I made this pie. It was delicious, but I think that a graham cracker crust would be equally delicious or even better. You will have to try it both ways and let me know what you think. I can’t wait for you to make this pie. It’s a perfect spring and summer dessert that I just know you’re going to love
Recipes Coconut Lovers will Love
- Hello Dolly Bars
- Coconut Rice
- Amazing Samoa Rice Kripsie Treats
- Two Ingredient Coconut Hot Chocolate
- Dreamy Toasted Coconut Bundt Cake
- Coconut Cream Pie Pastry Bites
step-by-step pictures for how to make Samoa Cookie cream pie
Tips for making Samoa Cookie Cream Pie
- You can use a premade crust or make your own. If you make your own, you can find the Oreo cookie one on this peanut butter pie recipe or you can find a homemade graham cracker crust on the Key Lime Pie recipe.
- For the caramel sauce, you want a thick consistency. Using the caramel sauce you can find in a glass bottle near the ice cream topping section of the store will work much better than the runny syrup style caramel found in a squeeze bottle. The one in the glass jar has more of a hot fudge consistency.
- When you make the pie, wait to add the toasted coconut and the drizzle of chocolate and caramel until right before serving.
- An easy way to toast the coconut is in a microwave. In a glass microwave-safe bowl, add the coconut and start by microwaving for one minute. Remove and stir and then microwave in 20-30 second increments until the coconut reaches a nice light brown color. Let cool completely before adding to the top of the pie.
- If you really really love coconut, you can add a handful to the pudding mixture.
- The recipe calls for a little bit of coconut extract. Don’t stress if you don’t have any. It does add an extra level of coconut flavor, but the pie will still be delicious without it.
- Allow pie to refrigerate for at least 3-4 hours before serving.
- If you are not serving the pie the same day you make it, cover with plastic wrap to help it stay fresh and store it in the fridge.
- To drizzle the caramel on top of the pie, you may need to heat a small amount of caramel sauce for 10-15 seconds in the microwave to get it to that drizzly consistency.
- 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
- Start by spreading ¼ cup caramel in the bottom of the pie crust.
- 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.
- Spread pudding mixture into the pie crust.
- 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.
- 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.
- 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.
- Store leftovers covered in the fridge.