Samoa Icebox Pie

Egg Free

Yield: 8 servings

Prep Time: 30 minutes

Total Time: 4 hours 30 minutes



  • 1 store bought or homemade graham cracker crust

  • 1 sleeve graham crackers

  • ½ c. Coconut Lekkco

  • ¼ c. Caramel & Sea Salt Lekkco

  • ¾ c. sweetened shredded coconut

  • 1 tsp. Gelatin

  • 1 tsp. water

  • 2 c. heavy cream, cold

  • ¼ c. Coconut or Caramel & Sea Salt Lekkco

  • 1 ½ c. powdered sugar, sifted


  • ¼ c. Coconut or Caramel & Sea Salt Lekkco 

  • Reserved Whipped Cream

  • Crumb topping, as desired



  1. In a food processor add the sleeve of graham crackers, shredded coconut, ½ cup of Coconut Lekkco, and 1⁄4 cup of Caramel & Sea Salt Lekkco then blend until all the graham crackers are finely ground and everything is evenly combined, this will be referred to as the crumb mixture. Set aside. 

  2. Stick a large mixing bowl and the beaters of an electric mixer in the freezer.

  3. In a small bowl, add the water and sprinkle over the gelatin evenly. Set aside to absorb.

  4. Grab the bowl and electric beaters from the freezer, add the heavy cream to the bowl and beat until frothy. Microwave the gelatin for 10-20 seconds until in liquid form.

  5. While mixing, add the gelatin then the powdered sugar, about ½ a cup at a time, then beat on medium high speed until stiff peaks form. Reserve about ½ cup of the whipped cream for topping.

  6. In a separate bowl, add the ¼ cup of Lekkco then add a dollop of the whipped cream.  Whisk that together until combined then add the rest of the whipped cream (except what’s reserved for topping) and fold gently until fully combined. 

  7. Add 1 cup of the crumb mixture to the whipped cream filling and fold it in gently. Pour it into the pie crust and spread it out evenly. Freeze the pie for 4 hours or overnight.

  8. Once the pie is frozen, spread about ¼ cup of Lekkco evenly over the top, add the whipping cream for topping as desired and more crumb mixture as desired. Serve and enjoy! Keep stored in the freezer.