Frozen Samoa Pie Layers (Print Version)
# Ingredients:
→ Crust
01 -
1 ¼ cups shortbread cookie crumbs (5.3-ounce package Walkers Shortbread Rounds)
02 -
1 tablespoon granulated sugar
03 -
3 tablespoons unsalted butter, melted
→ Crumble
04 -
¾ cup all-purpose flour
05 -
¾ cup old-fashioned oats
06 -
¼ cup packed light brown sugar
07 -
½ cup chopped pecans
08 -
1 cup sweetened shredded coconut
09 -
½ cup unsalted butter, melted
10 -
½ cup miniature chocolate chips
→ Filling
11 -
8 ounces cream cheese, room temperature
12 -
14-ounce can sweetened condensed milk
13 -
12-ounce container frozen whipped topping, thawed
14 -
1 teaspoon pure vanilla extract
→ Topping
15 -
1 cup homemade caramel sauce, divided use
# Instructions:
01 -
Preheat oven to 350°F. Combine shortbread cookie crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 7-8 minutes. Cool completely.
02 -
Preheat oven to 400°F. In a large bowl, combine flour, oats, brown sugar, pecans, coconut, and melted butter. Mix until well combined. Pat the mixture into the bottom of a 9x13-inch pan. Bake for 15 minutes. Remove from the oven, crumble with a spoon, and cool completely. Stir in miniature chocolate chips.
03 -
Using a stand mixer or electric mixer, beat cream cheese for 3 minutes. Add sweetened condensed milk and beat for 2-3 more minutes, scraping down the sides of the bowl. Fold in thawed whipped topping and vanilla extract using a rubber spatula.
04 -
Spread half of the cream cheese filling over the cooled shortbread crust. Sprinkle half of the crumble mixture over the filling and drizzle with ½ cup caramel sauce. Repeat layers with the remaining cream cheese filling, crumble mixture, and caramel sauce. Cover with foil and freeze for at least 4 hours.
05 -
Before serving, drizzle with reserved caramel sauce. Serve the pie cold.
# Notes:
01 -
Always ensure the pie is fully frozen before serving for the best texture.