Cutie Pie No Bake Chocolate Coconut Almond Dessert Recipes

ALMOND JOY PIE

Steps:

• 1. Add melted butter to oreo crumbs and mix until combined.
• 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
• 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
• 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
• 5. Add the cornstarch mixture to the coconut mixture.
• 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
• 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
• 8. Pour mixture into crust, then refrigerate until firm.
• 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
• 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.

NO BAKE CHOCOLATE PIE

Steps:

• Add the coconut cream, sugar, almond butter, milk, and cornstarch to a blender and set aside.
• Next, melt the chocolate chips and coconut oil together in a small saucepan over low heat, whisking frequently until the chocolate has melted. Pour melted chocolate into the blender.
• Blend mixture for at least 30 seconds or until it's smooth. You may need to scrape down the sides once or twice.
• Pour chocolate mixture into the pie crust, using a spatula to smooth it out. Sprinkle the pie with chopped chocolate (optional).
• Place pie in the refrigerator for anywhere from 4-24 hours. Remove the pie from the refrigerator at least 10 minutes before serving. Slice and enjoy!

CUTIE PIE NO-BAKE CHOCOLATE COCONUT ALMOND DESSERT

Steps:

• Put a layer of about 4 ½ graham crackers in the bottom of a 9 x 12 baking dish. In a large mixing bowl, combine the pudding mix, two teaspoons of espresso and the half and half. Blend well with a mixer. Add the chocolate pudding, blend and finally add the cool whip and blend on low with the mixer for about 60 seconds until incorporated. Spread half of the mixture on the graham crackers, scatter on the coconut, add the remaining graham crackers, then spread the rest of the pudding mixture on top. Top with the sliced almonds and dust on the remaining espresso instant coffee. Cover with plastic wrap. Put in the freezer for an hour, then move to the refrigerator for at least 2-3 hours before serving.

CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.