Easy And Decadent Cashew Cream Pie With Chocolate Chip Cookie Crust

Thank you Post for sponsoring this post. Post CHIPS AHOY! ® cereal has a new taste, backed by a “love it or it’s free” guarantee.

You’d be surprised at how versatile cashews are and the ways in which you can use them to prepare decadent desserts. 

This rich, creamy and mouth-watering pie – with a chocolate chip cookie crust, is just what you need to satisfy your sweet tooth! 

What’s so great about this recipe is that it’s made with the Post CHIPS AHOY! cereal and the all-new recipe that tastes even more like the cereal version of the namesake cookies.

This pie is super simple to whip up and truly flavorful. Dessert lovers everywhere can enjoy this recipe and won’t even notice that this take on ‘cheesecake’ is in fact made with cashews. 

The cookie crumb crust is the star of the recipe. Although Post CHIPS AHOY! ®  cereal will take your breakfast to a whole new level, just imagine these small bites of chocolatey, crunchy goodness as the crust of your pie. 

INGREDIENTS: 

FOR THE CRUST:

-4 cups of Post CHIPS AHOY! ® cereal

– One stick of melted butter

FOR THE FILLING:

– 2 cups cashews soaked overnight

– ¼ cup softened coconut oil

-½ cup maple syrup

– 2 tablespoons lemon juice

– 2 teaspoons vanilla extract

– ¼ teaspoon sea salt

FOR THE COCONUT WHIPPED CREAM:

-1 can of coconut cream, chilled overnight

– 1 tablespoon maple syrup

– ¼ teaspoon vanilla

DIRECTIONS:

TO PREPARE THE CRUST:

Using a high-speed blender, or food processor, gently pulse together the cereal and melted butter. 

Scoop all of the cookie crumbles into a spring-foam pan. Using the smooth end of a measuring cup, gently pat the cookie crumbs into an even layer. 

Refrigerate for at least 30  minutes before adding the filling. 

FOR THE FILLING:

– 2 cups cashews soaked overnight

– ¼ cup softened coconut oil

-½ cup maple syrup

– 2 tablespoons lemon juice

– 2 teaspoons vanilla extract

– ¼ teaspoon sea salt

FOR THE COCONUT WHIPPED CREAM:

-1 can of coconut cream, chilled overnight

– 1 tablespoon maple syrup

– ¼ teaspoon vanilla

DIRECTIONS:

TO PREPARE THE CRUST:

Using a high-speed blender, or food processor, gently pulse together the cereal and melted butter. 

Scoop all of the cookie crumbles into a spring-foam pan. Using the smooth end of a measuring cup, gently pat the cookie crumbs into an even layer. 

Refrigerate for at least 30  minutes before adding the filling. 

FOR THE FILLING:

Using the same high-speed blender, or food processor, blend or pulse together all of the ingredients for the filling for several minutes until a thick creamy texture forms. 

Pour the mixture over the crust, making sure to scrape all of the filling from the sides of the blender or food processor. Cover with plastic wrap and set in the refrigerator overnight. You can also set the pie in the freezer for about 3 hours, to enjoy sooner.

When you’re ready to serve, sit the pie in the freezer for about two to three hours to thaw. 

FOR THE WHIPPED COCONUT CREAM:

Using an electric hand mixer, whip together the chilled coconut milk and other ingredients. Whisk for several minutes and let the mixture set or rise, for about ten minutes. 

This gives the coconut mixture time to ‘fluff.’ Fill an icing bag halfway and top your pie to your desire. 

Gently place the  Post CHIPS AHOY! ® cereal around the edges. Take a handful of more cereal and gently crush the pieces to top the pie for the ultimate, chocolate chip cookie dessert! 

Visit the Post CHIPS AHOY! ® website for more information, including where to buy and to learn more about the new Post Dunkin’ cereals. 

CHIPS AHOY! ® is a trademark of Mondelez International group, used under license.