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Samoas Coconut Pie Recipe – Low Carb, Keto, THM S

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This Chocolate Caramel Samoas Coconut Pie Recipe is somewhere between a coconut custard pie and a Samoa cookie. With layers of chocolate, caramel, and a cookie crust it will be your new favorite dessert. 

Chocolate Caramel Samoa Cookie Coconut Pie - Low Carb, Sugar/Dairy/Grain/Gluten Free

Samoas Coconut Pie Recipe – Low Carb, Keto, Grain-Free, Gluten-Free, THM S

I have a thing for Girl Scout cookies. I have to admit it. I haven’t actually bought any in years but their flavor combinations are spot on. And at the top of the list is the Samoa. Coconut plus caramel plus chocolate? Perfection.

A slice from the Coconut Pie Recipe on a white plate with a fork

My inspiration for this recipe was from a video going around on Facebook of a high carb Samoa Pie. I didn’t even watch it all the way through before I knew I had to make my own version. So this is very loosely based on this recipe from Averie Cooks. My friend Sarah over at My Montana Kitchen saw the same video and also made a THM version. You can see her’s here. Great minds think alike!

Coconut Pie with a slice missing from a glass pie plate

If you’d like a few more Samoa based low carb treats you should check out my friend Carolyn’s recipes for Samoa Layer Cake, Samoa Donuts, and Samoa Bars over at All Day I Dream About Food. Every recipe of hers that I’ve made has been amazing.

dairy free caramel sauce in a small pot

I love press in pie crusts. Despite the cute rolling pin in my logo I prefer not to have to break out my grandma’s rolling pin at all. Let me smush the dough with my fingers and I’m happy. Dump in the crumbs. Smush. Bake. Crust success.

golden baked pie crust

This special homemade coconut pie has not one but two layers of chocolate. I put one layer on top of the crust and then another layer on top of the coconut custard layer.

chocolate spread on top of a baked pie crust

If you do not need this coconut custard pie recipe to be dairy free and you are pressed for time you can sub in this caramel sauce that cooks in 10-15 minutes.

baked coconut custard pie

After the custard is baked comes my favorite part. Pouring the rich caramel sauce all of the top of it. Mmmm!

pouring the caramel over the coconut pie recipe

I purposely made this coconut pie recipe in a glass pie plate so you could see the layers. This photo was before the final chocolate drizzle. So much deliciousness in one pie plate.

side view of the glass pie plate to show the layers

I hope you love this caramel chocolate coconut pie recipe!

Caramel and chocolate top this coconut custard pie recipe

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5 from 1 vote
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Chocolate Caramel Samoa Cookie Coconut Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This Chocolate Caramel Samoas Coconut Pie Recipe is somewhere between a coconut custard pie and a Samoa cookie. With layers of chocolate, caramel, and a cookie crust it will be your new favorite dessert. 

Course: Dessert
Cuisine: American
Servings: 12
Calories: 420 kcal
Author: Taryn
Ingredients
Caramel Ingredients:
Crust Ingredients:
Filling Ingredients:
Topping:
Instructions
  1. Preheat oven to 350.
  2. First, you are going to get the caramel going. Combine the coconut milk, sweetener, butter flavored coconut oil, and molasses in a small saucepan and simmer over medium-low heat, stirring occasionally, until thickened and browned. About 1 hour. Stir in the caramel extract.
  3. Meanwhile, combine almond and coconut flour, coconut oil, 3 tbsp sweetener, gelatin, and vanilla in a food processor and pulse until crumbs form. Press into the bottom of a deep dish pie plate. Bake for 15 minutes. Remove from the oven and sprinkle the 1/3 cup chocolate chips on top. Let sit for 3-4 minutes until they have melted. Gently spread with a spatula. Some crumbs from the crust will get mixed in but keep gently spreading until the chocolate covers the crust.
  4. Combine the filling ingredients in a large mixing bowl. Spread on top of the chocolate covered crust. Bake for 35 minutes. Broil for 2-3 minutes, watching continuously, to toast the coconut on top.
  5. Poke little holes in the top of the pie (use a skewer, not a straw, or you will be able to see them after chilling - lesson learned). Drizzle the caramel over the baked pie. Drizzle with melted chocolate. Chill for at least 2-3 hours. I prefer this cold.
Recipe Notes

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
 
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.
 
 
Nutrition Facts
Chocolate Caramel Samoa Cookie Coconut Pie
Amount Per Serving
Calories 420 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 31g 155%
Cholesterol 27mg 9%
Sodium 33mg 1%
Potassium 333mg 10%
Total Carbohydrates 12g 4%
Dietary Fiber 6g 24%
Sugars 2g
Protein 7g 14%
Vitamin A 0.8%
Vitamin C 1.1%
Calcium 4.9%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Can regular sugar or very fine sugar, like Caster Sugar be used instead of an artificial sweetener or low calorie sweetener? I only use real Cane Sugar and other Sugars, or Honey and Maple Syrup. I don't use low calorie or artificial sweeteners.
    Reply

    • Regular sugar should work in this but you will need more than the amount called for. 1.5 to 2 times as much.
      Reply

  2. Would this still work if you used an egg substitute? Would love to make it for a group dessert but one member can't have eggs...?? Thanks
    Reply

  3. Made this yesterday and it is off the chain. This recipe goes in my THM notebook for future use. ⭐️⭐️⭐️⭐️⭐️
    Reply

  4. If I used regular coconut oil and added butter flavoring, do you have an idea of how much I should add? (I'm sure you saw this question coming!)
    Reply

      • The one I have is called an imitation flavor, but I looked it up on Amazon and they are also called an imitation extract. It does smell buttery! I don't know about the ones used in candies; it may be the same.
        Reply

    • Trim Healthy Mama Gentle Sweet or my sweetener blend of xylitol, erythritol, and stevia. www.joyfilledeats.com/sweetener
      Reply

      • I don’t allow xylitol in the house (dog), so I guess I’ll just try swerve or pyure and hope it will work. I wish somebody would come up with a sweetness unit. Something like 1/2 cup SE (sugar equivalent), which would be 1:2 cup sugar but might be 1/4 of some sweeteners or even less. I have a hard time keeping them straight.
        Reply

        • I'm in the process of adding conversion info to all my recipes. But with 200 dessert recipes, it takes time. Use 1.5 to 2 times as much swerve or half as much pyure. I think swerve would work better in this.
          Reply

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