If you are you looking for something tasty and sweet to make in a pinch, this has been one of my go to pies that I like to make! You can whip it up in a matter of minutes! This Samoa cheese pie is made with a cream cheese base and topped with toasted coconut and pecans; all drizzled in chocolate and caramel… which is where the Samoa comes in at. It is the perfect mixture of creamy with a slight crunch!
This is probably one of the fastest pies that I make, yet one of the tastiest!It is one that I kinda have thrown together from a friend I seen make a pie like this at Bible school and we also made something similar at a restaurant that I use to work! I actually do not have their recipes so I came up with this rendition of what I call Samoa Cheese Pie! I absolutely love Samoa cookies, and this pie does not disappoint with its toasty toppings!!
How to is this Samoa Cheese Pie Made?
Like I said this Pie is a very simple Pie to make! You can Either make my homemade Graham Cracker Crust or if your in a hurry then use a premade Graham Cracker Crust!
Once you have that Figured out then You can start making the Topping!
- Preheat oven to 350
- Place a half stick of butter onto a sheet pan and melt in oven
- Add your Coconut to the melted butter and toss. Return to oven and brown for 6-7 minutes; Toss with spatula and then return for another 6-7 minutes until a light golden color.
- Remove from oven and allow to cool.
While your topping is cooling Start your filling!
- Mix Softened Cream Cheese and Powder sugar with your mixer
- Add in 8 oz. tub of Cool Whip. Mix well on medium low.
- Spread into your 9 in Graham Crust
- Top with Toasted Coconut
- Drizzle with caramel Topping then Fudge topping ( Don’t ask me how much.. I just kinda go crazy with it 😉 )
- Set in refrigerator to chill before serving.
Yes it is that easy!! Even better is that it taste like you spent days making it!! I you all enjoy this recipe as much as we do and enjoy having a tasty dessert that you didn’t have to spend all day making!!
Samoa Cheese Pie
Ingredients
- 1 8 oz. Cream Cheese softened
- 1 8 oz. Cool whip
- 1 1/3 C. Powder Sugar
- 1/2 stick Butter
- 1 3/4 C. Coconut flakes
- Caramel Topping
- Chocolate Fudge Topping
- 1 9 in. Graham Cracker Crust Recipe below
Graham Cracker Crust
- 9 Whole Sheets Graham Crackers Crushed About 1 1/2 Cups
- 1/4 Cup Brown Sugar
- 7 T. Salted Butter
Instructions
- Preheat oven to 350º
- Place butter on a sheet pan and place in the oven to melt; remove. Pour your coconut on pan and toss in your butter. Place in oven for about 6-7 minutes; remove to flip and place in oven for another 6-7 minutes. Keep an eye on this to keep from burning; you want it to be toasted to a medium golden color. Allow to cool completely. (see Pictures)
- Using your mixer; mix your cream cheese and powder sugar till well combined, then slowly add your cool whip and mix until light and fluffy. Spread into your pie crust.
- Lastly, sprinkle your toasted coconut over your pie until well covered; drizzle with caramel and chocolate topping ( just go crazy with it!). Place your pie in the Refrigerator to cool for at least an hour.
Graham Cracker Crust
- Preheat oven to 325
- Crush graham crackers till very fine with a food processor or by running a rolling pin over them in a Ziploc bag. Pour into small mixing bowl.
- Add Brown sugar then pour in melted butter and mix in with a fork.
- Pour into a 9 in. Pie pan and pack down with a measuring cup or a glass with a flat bottom, using your fingers along the sides.
- Place in oven and bake for 10 minutes. Remove and cool.
