A Freezer Cookie Pie With A Secret Ingredient

Freezer Cookie Pie Recipe

June 10, 2013   17 Comments

Have you ever made a pie with Jello, Cool-Whip, and a Oreo pie crust?

Of course you have! How easy is it? And, it almost feels like you are cooking.

Today, we are going to try to replicate a refrigerator pie, but we are going to use much healthier ingredients. One of the secret ingredients helps prevent gallstones, keeps blood pressure low, and washes your windows.

Okay, maybe not the windows.

Cashews are a healthy source of fat and magnesium. Also, nut consumption has been shown to prevent weight gain. A 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts.

I’m not sure if those participants put their cashews in a cookie crust, but that’s not the point.

This is easy, FUN, and you get many more essential nutrients than if you had used heavy cream, ice cream, or Cool Whip for your pie.

I wasn’t sure before I started this experiment whether my $50 Cuisinart blender was going to be able to handle the task, but it did. I don’t think a $15 blender is up to it. If your cashew mixture is lumpy, add a little more water and continue to blend on a high speed. It took a good five minutes before I obtained the right consistency.

Have you made freezer cookie pie? How do you make it healthier?

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Freezer Cashew Cookie Pie

Makes 10 servings

1 ½ cups raw cashews
1 teaspoon vanilla extract
2 tablespoons maple syrup, agave syrup, honey, or sugar
¾ cup water
Oreo cookie crust (packaged or homemade) or graham cracker crust
chocolate sauce (optional)

Soak cashews overnight in water. Puree cashews, vanilla, maple syrup in a blender. If it is still chunky add 1 tablespoon of water and blend. Repeat until you get a cream like consistency.

Pour into cookie crust and freeze to set. Put in the refrigerator and serve when defrosted but still cold. Add a drizzle of chocolate sauce if you so desire.

239 calories, 14.4 g fat, 2.8 g saturated fat, 21.0 g carbohydrates, 9.5 g sugar, 3.1 g protein, 0.6 g fiber, 120 mg sodium, 6 Points+

Points values are calculated by Snack Girl and are provided for information only.
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17 Comments:

Does it taste like sweetened cashews?

on June 10, 2013

I hate to be "that person," but seems like it'd have a lot of the same problems listed here: http://empoweredsustenance.com/avoid-almond-flour/ (the cashews are lower in PUFAs but higher in phytates - it's just the gist)
Still 1000% better than cool whip. But actually healthy, well... still remember everything in moderation, and it'd be easy to get a LOT of cashews fast with something like this.

on June 10, 2013

Hi Karen, that does seem to make sense about the almond flour, but I don't think that applies to this recipe. There's 1.5 cups of raw cashews in 10 servings - that's less than 2.5 Tablespoons per serving, it's not highly processed or heated.
The closer to the whole food you are the better. Remember not everything that initally started out as a plant is safe to eat. They make fuel and plastic from corn, look at msg, high fructose corn syrup, etc.

on June 10, 2013

LOVE the idea of using soaked cashews! What a great way to make it healthier! Gorgeous recipe!

on June 10, 2013

If you soak the cashews with water and lemon juice (or yogurt, kefir, or liquid whey) it will break down the phytic acid. Just soak it at least 7 hours or up to 24 for the best results. Looks like a pretty healthy recipe! Thanks! I make a frosting with cashews and it's awesome!

on June 10, 2013

Haleigh PLEASE give recipe for you cashew frosting. I have tried to make icing out of coconut cream with no luck. Thanks

on June 10, 2013

@Kim - it tastes like nutty cream. It is surprising to me how much it doesn't taste like cashews. Thanks for your questions!

on June 10, 2013

Q: the picture posted with the recipe - is it of the cashew version or the coolwhip version?

on June 10, 2013

@Diane - this is a photo of the cashew version.

on June 10, 2013

Snack Girl ~

Thanks for posting such a fun recipe.
What a great idea, using soaked pureed cashews for the filling. I've used them in fruit dips, but never thought to do this kind of thing. Their creamy rich consistency is so addictive, in a good way!

I actually have all the ingredients so I'm making it this week. Can't wait to try it :)

~ Brook

on June 10, 2013

Awesome recipe!

on June 10, 2013

Sounds fabulous! I make a similar one with plain yogurt, 2T sugar, a dash of vanilla, and fresh fruit mixed in (berries work great)--maybe next time I'll make one of each

on June 10, 2013

Does the soaking of the cashews take away whatever is poisonous in raw cashews? I thought you were only suppose to eat them cooked.

on June 10, 2013

Okay, call me crazy (and lazy), but couldn't you get the same result by whipping together jarred cashew butter and the other ingredients and save risking destruction of your blender?

on June 10, 2013

Martha I think there are a couple reasons why you would get a much different result using commercially-prepared cashew butter. I *think* the cashews are roasted for added flavor.
Even if the cashew butter is made from raw cashews, they are probably not soaked first.
Soaking nuts really changes them for the better. I always keep soaked raw almonds and raw cashews in jars in my fridge (for recipes and for snacking.) Just change the water daily and they're good for a couple weeks.

on June 10, 2013

For what it's worth, I make cashew cream all the time without soaking the cashews first, and it's still really yummy and creamy.

on June 21, 2013

Can you use other nuts, like pistachios?

on July 4, 2013


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