I decided to keep this pie recipe ridiculously simple. No baking, no pie crust, no lattice to weave. If you can press, pour and chop, I know you can recreate this in your kitchen!
Do you ever have enough chocolate pies in your life? My answer is no! No bake pies make for great summer desserts, and they also make for really good birthday ‘cakes’. Since I have a summer birthday, I always want ice cream or something frozen!
Let’s take a look at the layers..
Oreo crust: one whole package of oreos blended into crumbs, YUM.
Coconut cream cheese filling: cream cheese, powdered sugar for sweetness, cool whip, shredded coconut and almond joy coffee cream to add more coconut flavor.
Chocolate ganache: chocolate chips and heavy cream. You can always make less chocolate ganache if you don’t want that layer to be so thick.
The toppings: shredded coconut, sliced almonds and almond joy pieces.
I used International Delight almond joy creamer in this recipe to add sweetness and a nice coconut flavor. I love International Delight because it’s super versatile and you can use it in a lot of recipes, in addition to in your coffee! See all of our International Delight recipes.
A few recipe notes:
-Be sure to press the oreo crumbs into the pie pan firmly. I like to use the bottom of a cup to help with this.
-Once you have the oreo crust in the pan, place it in the freezer while you make the filling. Similarly, once you smooth the filling into the pan, place it in the freezer to harden while you make the chocolate ganache.
-Allow the chocolate ganache to cool to room temperature before spreading it on top of the pie.
-You can eat this pie frozen or slightly thawed.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Yield: one 9 or 10 inch pie
Total Time: 4 hours
No bake almond joy pie with an oreo crust, creamy coconut filling, chocolate ganache and topped with all the components of an Almond Joy candy bar!