Samoa Pie
Author: Nikki
This Samoa Pie is packed with everything you love about the famous girl scout cookies only transformed into a new unforgettable dessert! It has a shortbread cookie crust layered with chocolate and a delightful coconut filling. It is also topped with chocolate and caramel and toasted coconut for the perfect finishing touch!
Shortbread Cookie Crust
  • 1 box Lorna Doons
  • ¼ cup butter melted
Chocolate Layer
  • 1½ cups semi-sweet chocolate chips
  • 1 teaspoon shortening
Coconut Filling
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 2 cups half and half
  • 4 egg yolks
  • 3 Tablespoons butter
  • 1½ teaspoons vanilla extract
  • ¼ cup caramel topping
  • 1¼ cups shredded coconut
Additional Toppings
  • 1½ cups toasted coconut
  • 2 ounces Peters caramel, or your favorite caramel, melted
  • ½ cup semi sweet chocolate chips and 1 teaspoon shortening
Shortbread Cookie Crust
  1. Preheat oven to 375
  2. Unwrap Lorna Doons and blend in a food processor until it produces a fine crumb.
  3. Place cookie crumbs in a medium mixing bowl and add butter.
  4. Mix well and press into a 9 inch pie pan.
  5. Bake for 10 minutes.
  6. Remove from oven and cool.
Chocolate Layer
  1. Melt chocolate chips in a microwave safe bowl with shortening. Heat in 30 second increments, stirring between each increment until chocolate is smooth and melted.
  2. Spread chocolate over crust and refrigerate until chocolate is set. (About 10 minutes)
Coconut Filling
  1. In medium sauce pan, combine sugar and cornstarch Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, and vanilla. Stir caramel topping and coconut.
  2. Pour filling into pie crust.
  3. Refrigerate.
Additional Toppings
  1. Top with about 1½ cups toasted coconut
  2. Drizzle melted caramel over coconut
  3. Drizzle melted chocolate chips over caramel. (Melt the chocolate in the same way you melted the chocolate chips you spread over the pie crust.)
  4. Refrigerate for 1 hour.
Recipe by Chef in Training at