Frozen Samoa Pie
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
23 mins
-
Total Time
43 mins
-
Servings
12 servings
-
Course
Dessert
Frozen Samoa Pie
Description
The recipe begins by combining shortbread cookie crumbs with sugar and melted butter to form a crust pressed into a springform pan and baked briefly until set. This provides a buttery and slightly sweet foundation.
A crumble topping is made from flour, oats, brown sugar, pecans, shredded sweetened coconut, and melted butter, mixed thoroughly and baked separately until lightly browned. Chocolate chips are folded into the cooled crumble, adding texture and sweetness contrast.
The filling is a mixture of softened cream cheese beaten with sweetened condensed milk, folded together with thawed frozen whipped topping and vanilla. This creamy mixture is spread over the cooled crust, and the crumb topping is sprinkled on top. The pie is topped with caramel sauce and then frozen to firm before serving, resulting in a multi-textured dessert combining crispness, creaminess, nuts, and caramel.
Covering and freezing leftover pie preserves the layers' textures and flavors for future servings.
Ingredients
For the Crust
- 1 ¼ cups shortbread cookie crumbs I used a 5.3 ounce package of Walkers Shortbread Rounds
- 1 tablespoon granulated sugar
- 3 tablespoons butter melted, unsalted
For the Crumble
- ¾ cup all-purpose flour
- ¾ cup old fashioned oats
- ¼ cup light brown sugar packed
- ½ cup pecans chopped, Fisher brand
- 1 cup coconut sweetened shredded
- ½ cup butter melted, unsalted
- ½ cup miniature chocolate chips
For the Filling
- 8 ounces cream cheese room temperature
- 14 ounce sweetened condensed milk can
- 12 ounce frozen whipped topping thawed, container
- 1 teaspoon vanilla extract pure
For Serving
- 1 cup caramel sauce divided use, homemade
Instructions
For the Crust
- Preheat oven to 350°F.
- In a medium bowl, combine shortbread cookie crumbs, sugar and butter and stir until combined.
- Press crumbs into the bottom of a 9-inch springform pan.
- Bake crust for 7-8 minutes. Cool completely.
For the Crumble
- Preheat oven to 400°F.
- In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
- Gently pat mixture into the bottom of a 9x13-inch pan.
- Bake in preheated oven for 15 minutes.
- Remove pan from oven and crumble mixture with a spoon. Cool completely.
- Stir in miniature chocolate chips.
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
- Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
- Use a rubber spatula to fold in whipped topping and vanilla extract.
To Assemble
- Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
- Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
- Repeat cream cheese and crumble layers.
- Cover will foil and freeze for at least 4 hours.
- Before serving, drizzle with reserved caramel sauce. Serve cold.
Notes
- Leftover pie should be covered and stored in the freezer to maintain texture and freshness.
User Reviews
Overall Rating
4.4
You'll Also Love
