Samoa Pie

By bubbles7380

8 inch chocolate pie shell
oven 350*

Ingredients

• CRUST
• 1 store-bought pastry pie crust
• FILLING
• 2 c. heavy cream
• 1/4 c. sugar
• 8 oz. cream cheese, softened
• 1 c. dulce de leche or caramel
• 1/4 c. powdered sugar
• SAMOA TOPPING
• 2 c. sweetened shredded coconut, toasted
• 1 1/2 c. dulce de leche or caramel, plus more drizzling
• Melted chocolate, for drizzling

Preparation

Step 1

Preheat oven to 350 degrees F. Place pie crust in an 8" pie plate, covering the bottom and edges of the plate. Crimp edges. Bake until crust is lightly golden, 7 to 9 minutes. Set aside to cool.
In the bowl of a stand mixer, beat heavy cream and sugar until stiff peaks form. Transfer to a bowl and wipe bowl of stand mixer clean. To bowl of stand mixer, add cream cheese, 1/2 cup dulce de leche or caramel, and powdered sugar. Fold whipped cream into dulce-cream cheese mixture until fully blended.
Spread remaining 1/2 cup dulce de leche or caramel into bottom of prepared pie crust. Top with dulce-cream mixture. Refrigerate pie until firm, 5 to 6 hours.
Before serving, make topping: In a large bowl, mix together 1 cup toasted coconut and 1 cup dulce de leche or caramel.
Spread remaining 1/2 cup dulce onto chilled pie, then top with dulce-coconut mixture, pressing down to make sure pie is fully covered.
Lightly drizzle with melted chocolate and more dulce de leche or caramel.