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No-Bake Samoas Cookie Pie

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A quick and easy no-bake pie that captures all the flavors of Samoas cookies with a buttery graham cracker crust, creamy coconut-caramel filling, and chocolate drizzle.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese, softened (about 225g)
  • ¾ cup powdered sugar (about 90g)
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping or heavy cream whipped to stiff peaks (about 240ml)
  • ¾ cup toasted shredded coconut (about 60g)
  • ½ cup caramel sauce (about 120ml)
  • ½ cup chocolate chips or melting chocolate (about 90g)
  • Extra toasted coconut and caramel drizzle (optional)

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom and slightly up the sides of a 9-inch pie dish. Chill in the fridge for at least 15 minutes to set.
  2. Toast the shredded coconut: Preheat oven to 350°F or heat a skillet over medium heat. Spread shredded coconut in a single layer. Toast for 5–7 minutes in the oven or stir frequently in the skillet until golden brown and fragrant. Remove from heat and let cool.
  3. Make the filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in whipped topping or freshly whipped heavy cream until light and fluffy. Stir in toasted coconut and caramel sauce, folding carefully to not deflate the mixture.
  4. Assemble the pie: Spoon the filling onto the chilled crust and smooth the top with a spatula. Return to the fridge and chill for at least 2 hours to let flavors meld and filling set. Freezing for 1 hour can be used if in a rush.
  5. Add the topping: Melt chocolate chips in 20-second bursts in the microwave, stirring between each until smooth. Drizzle melted chocolate over the chilled pie in a zigzag pattern. Sprinkle extra toasted coconut and drizzle additional caramel sauce if desired.
  6. Serve: Slice with a sharp knife dipped in hot water (wipe dry between cuts for clean slices). Serve chilled or at room temperature.

Notes

Use room temperature cream cheese for smooth filling. Toast coconut until golden for best flavor. Press crust firmly to avoid crumbling. Fold whipped topping gently to keep filling light. Melt chocolate slowly to avoid graininess. Chill pie overnight for best texture. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use dairy-free cream cheese and coconut whipped cream.

Nutrition

Keywords: no-bake pie, Samoas cookie pie, easy dessert, caramel coconut pie, chocolate drizzle pie, no oven dessert

Find it online: https://bouncybowl.com/no-bake-samoas-cookie-pie-recipe-easy-homemade-dessert-youll-love/