No Bake Samoa Pie

Products Used




  • 1 cup sweetened shredded coconut, toasted and cooled
  • 2 oz semisweet chocolate, finely chopped
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup Dixie Crystals Confectioners Powdered Sugar
  • 8 oz cream cheese, softened
  • 7 oz sweetened condensed milk


  • 1 cup sweetened shredded coconut, toasted and cooled
  • 1/2 cup caramel sauce


    1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom and up the sides of a 9-inch springform pan. Place in the refrigerator to chill for one hour.
    2. Place a metal mixing bowl and your mixer whisk attachment in the freezer for about five minutes. Remove from freezer and pour whipping cream and powdered sugar in cold bowl. Using an electric mixer, beat with cold whisk attachment on high speed until a stiff whipped cream is formed. Scrape whipped cream into a bowl and place in the refrigerator.
    3. Place cream cheese in the same mixer bowl and beat on medium speed with whisk attachment until smooth. Scrape sides of bowl and add sweetened condensed milk. Beat on medium until blended and smooth.
    4. Remove whipped cream from refrigerator and fold into cream cheese mixture until smooth and combined. Fold in toasted coconut and chopped chocolate. Spoon into prepared crust and refrigerate for several hours or overnight until set. Garnish with additional toasted coconut and caramel sauce before serving.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Kristan Roland @bakescupcakes.

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