Samoa Pie 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 Directions 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.