Samoa Cookie Cream Pie - Real Life Dinner

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

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.

Chef’S tools:

Samoa Cookie Cream Pie

Prep time

15 mins

Total time

15 mins

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: Maria

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

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.
Enjoy!