You know what one of the saddest times of the year is? When Girl Scout Cookies go away and you realize that you never got any. No Thin Mints. No Tagalongs. And…the saddest of all…no Samoas. The caramel. The chocolate. The toasted coconut.
So I have kind of a funny story about how this recipe came to be. I was sadly standing in front of my pantry, realizing I’d missed Girl Scout season and not wanting to make dinner (which will make an appearance on the blog in the future). And I decided it would be fun to ease my pain with ingredients from my pantry. It just kind of happened. Magically. It all came together and it was amazing, like an over-the-top decadent version of my favorite cookie. In a jar.
You’re going to need graham cracker crumbs, sugar, melted butter, instant cheesecake-flavored pudding, coconut, coconut extract, sweetened condensed milk, caramel sauce, chocolate sauce.
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In a small skillet, toast 1 cup of coconut over medium heat, stirring frequently, until golden brown. Set aside.
In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press 1 tablespoon of the crumb mixture into a 4-ounce jars, mugs, ramekins, or other container*. Repeat with 11 more jars. Set aside.
In a medium mixing bowl, whisk together the pudding, sweetened condensed milk, and water. Place the bowl in the refrigerator. In a separate bowl, beat 1 cup of whipping cream until medium peaks form. Remove the bowl of pudding from the refrigerator. Whisk in 1 cup of the coconut
and the coconut extract. Gently fold in the whipped cream. Spoon about 3 level tablespoons of the pudding mixture on top of the crust.
Set aside.
Whip the remaining 1 cup of cream until ALMOST stiff peaks form. Drizzle half of the mixture with caramel sauce and the other half with chocolate sauce.
Stir a few times so the whipped cream is streaked with caramel and chocolate but not totally mixed.
Spoon the flavored whipped cream on top of the jars.
Drizzle with caramel sauce (it’s okay if it drips down the sides.)
Sprinkle the cream with the toasted coconut and serve immediately.
If you want to make these ahead of time, prepare the pies through the step where you spoon the filling into the jars and then drizzle with caramel and make the whipped cream topping right before serving. Makes 12 mini pies or 2 full-size pies.
*This can also be made in 2 8-serving graham cracker pie crusts. Divide the ingredients evenly between the two pie crusts.
Samoa Cream Pie
Recipe by Our Best Bites
Ingredients:
1 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons melted butter
1 4-serving package of INSTANT, no-cook cheesecake-flavored pudding
1 14-ounce can sweetened condensed milk
1 cup cold water
1 pint heavy whipping cream, divided
1 1/2 cups sweetened coconut, divided
1 teaspoon coconut extract
Caramel sauce/ice cream topping
Chocolate sauce/ice cream topping
Instructions:
In a small skillet, toast 1 cup of coconut over medium heat, stirring frequently, until golden brown. Set aside.
In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of the crumb mixture into a 4-ounce jars, mugs, ramekins, or other container*. Repeat with 11 more jars. Set aside.
In a medium mixing bowl, whisk together the pudding, sweetened condensed milk, and water. Place the bowl in the refrigerator. In a separate bowl, beat 1 cup of whipping cream until medium peaks form. Remove the bowl of pudding from the refrigerator. Whisk in 1 cup of the coconut and the coconut extract. Gently fold in the whipped cream. Spoon about 3 level tablespoons of the pudding mixture on top of the crust. Set aside.
Whip the remaining 1 cup of cream until ALMOST stiff peaks form. Drizzle half of the mixture with caramel sauce and the other half with chocolate sauce. Stir a few times so the whipped cream is streaked with caramel and chocolate but not totally mixed. Spoon the flavored whipped cream on top of the jars. Drizzle with caramel sauce (it’s okay if it drips down the sides.) Sprinkle the cream with the toasted coconut and serve immediately. If you want to make these ahead of time, prepare the pies through the step where you spoon the filling into the jars and then drizzle with caramel and make the whipped cream topping right before serving. Makes 12 mini pies or 2 full-size pies.
*This can also be made in 2 8-serving graham cracker pie crusts. Divide the ingredients evenly between the two pie crusts.
Questions & Reviews
I made this last fall for a pie party and loved it so much! I have been wanting to make it again but forgot where I found the recipe and thought it was coconut cream pie. I have been searching for the recipe for two weeks. I was just telling my hubby how frustrated I was by not finding it. He told me to pray about it and then check our best bites! And here it is! I am so happy! We are having it tonight for dinner as I had remembered key ingredients and bought them last week! Thanks so much! You girls rock!
I am so glad someone still calls them Samoas! I have been told in my neck of the woods they are officially called caramel delights. Not that there is anything incorrect about calling the cookies delighful… but they are samoas gosh darn it! Now I’m all worked up… better go eat some more samoa pie…
Made these for our weekly extended family Sunday dinner last weekend. They turned out perfectly!
I was having a hard time deciding what to make for dessert at tonight’s dinner so I decided to see what those OBB girls had going on. As soon as the page loaded and the Samoa Cream Pie popped up, I was sold. Deliciousness! Everyone loved it, minus a couple of kids who seem to think coconut is a vegetable. Oh well, more for me!
This looks so delicious and totally dangerous! I can’t wait to try. Maybe for fourth of July. 🙂 Keep up the great work.
I definitely need this in my life. Maybe next weekend though.
I too didn’t get any samoas this year. Tear. They are my favorite cookie so I will most definitely be making this…right after I clean the drool off my screen so I can read the recipe again 😉
Dear Kate, you are my best friend. Ever.
This looks super good! I’m going to try it for a summer get-to-gather!
Am I supposed to prepare the pudding with milk first, or just mix the pudding powder with the sweetened condensed milk? Sounds delicious!!
Nope, just disregard the instructions on the box and mix the pudding powder and the sweetened condensed milk. It’s rule-breaking at its finest… 🙂