Shelly's Recipe

Samoa Cream Pie

Category: Pies - Cream and Custard

1 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons melted butter
1 4-serving package of INSTANT, no-cook cheesecake-flavored pudding
1 14-ounce can sweetened condensed milk
1 cup cold water
1 pint heavy whipping cream, divided
1 1/2 cups sweetened coconut, divided
1 teaspoon coconut extract
Caramel sauce/ice cream topping
Chocolate sauce/ice cream topping

In a small skillet, toast 1 cup of coconut over medium heat, stirring frequently, until golden brown. Set aside.

In a small mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of the crumb mixture into a 4-ounce jars, mugs, ramekins, or other container*. Repeat with 11 more jars. Set aside.
In a medium mixing bowl, whisk together the pudding, sweetened condensed milk, and water. Place the bowl in the refrigerator. In a separate bowl, beat 1 cup of whipping cream until medium peaks form. Remove the bowl of pudding from the refrigerator. Whisk in 1 cup of the coconut and the coconut extract.

Gently fold in the whipped cream. Spoon about 3 level tablespoons of the pudding mixture on top of the crust. Set aside.

Whip the remaining 1 cup of cream until ALMOST stiff peaks form. Drizzle half of the mixture with caramel sauce and the other half with chocolate sauce. Stir a few times so the whipped cream is streaked with caramel and chocolate but not totally mixed. Spoon the flavored whipped cream on top of the jars. Drizzle with caramel sauce (it’s okay if it drips down the sides.) Sprinkle the cream with the toasted coconut and serve immediately.

(If you want to make these ahead of time, prepare the pies through the step where you spoon the filling into the jars and then drizzle with caramel and make the whipped cream topping right before serving.) Makes 12 mini pies or 2 full-size pies.

*This can also be made in 2 8-serving graham cracker pie crusts. Divide the ingredients evenly between the two pie crusts.