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Samoa Pie

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"If you love Girl Scout Samoa Cookies, then this dessert is for you. Rich and creamy, this delectable dessert never lasts long in our family! You can also use a regular caramel sauce, but the dulce de leche is luscious and irresistible in this recipe."
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Ingredients

6 h 47 m servings 858 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spread coconut on a rimmed baking sheet.
  2. Toast coconut in the preheating oven until lightly golden, 5 to 10 minutes.
  3. Mix crushed cookies and butter together in a bowl. Press evenly into a 9-inch pie plate.
  4. Bake in the preheated oven until crisp, about 10 minutes. Transfer to a wire rack to cool.
  5. Combine 1/2 cup dulce de leche, cream cheese, white sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until smooth. Add 2 cups heavy cream and vanilla extract; beat until soft peaks form. Pour over the cooled crust; spread in an even layer with a spatula.
  6. Refrigerate pie until cream layer is set, at least 6 hours.
  7. Spread 1/2 cup dulce de leche evenly over the chilled cream layer.
  8. Mix toasted coconut with 3/4 cup dulce de leche in a bowl. Spoon over dulce de leche layer; press down gently with a spatula.
  9. Combine remaining 1/4 cup dulce de leche and 2 tablespoons heavy cream in a microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
  10. Combine chocolate chips and remaining 3 tablespoons heavy cream in a separate microwave-safe bowl. Heat in the microwave for 20 seconds. Stir. Continue heating in 20-second intervals until melted and smooth, stirring after each interval.
  11. Drizzle melted caramel and chocolate over pie.

Nutrition Facts


Per Serving: 858 calories; 54.1 g fat; 87.9 g carbohydrates; 9.7 g protein; 151 mg cholesterol; 463 mg sodium. Full nutrition

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