Let the ice cream sit out to soften for 5 minutes while you toast the shredded coconut. I find the best way to toast the coconut is to place it in a skillet over medium heat and toast it slowly. Once it browned to your liking, remove it from the pan and allow to cool.

Drizzle some caramel into the bottom of the graham cracker crust and a quarter of the coconut.

Fill the crust with the softened ice cream. I used a little over half a container. Cut your Samoa Cookies in half and place them around the edges of the pie.Top with caramel and hot fudge drizzle and half the coconut.

Cut your Samoa Cookies in half and place them around the edges of the pie.

Cover and freeze for several hours.

Prior to serving, warm the caramel and hot fudge and then add a second layer of caramel and hot fudge with the remaining toasted coconut. Cut and serve.