That Disney Kid is still with me as an adult and I look forward to watching each new movie when it comes out. I love being able to escape for a couple of hours, to imagine and dream about the worlds Disney movies take place. Sometimes it’s nice to feel like a kid again and to let the stresses of adulthood fade away for a little while.
I was so excited when #Collective Bias allowed me the opportunity to do just that, only this time I got to escape to the kitchen! If there is one place I could be other than Neverland it’s my kitchen! So I made a beautiful and wholesome dessert using Blue Pixie Dust to share with all of you for the release of Disney’s The Pirate Fairy on April 1st! If we’re going to #ProtectPixieHollow, we might as well have some pie to do it with!
So Tinker Bell has put me to the test to create an awesome and healthy recipe for her Bake Off. Walmart was the perfect place to fly to for my ingredients to impress Tink and show her that there’s more to the kitchen than “just tinkering with flour”. I’m excited to watch the bonus DVD and see what I’m up against for competition!
Now that you understand the importance of the Blue Pixie Dust, you’re probably wondering what the actual flavor of the pie is, right? It’s coconut, I mean we are talking about pirates and islands here, coconut just seemed like a natural choice! However, you can easily change out the flavor by substituting the yogurt and extract with the flavor of your choice! What I really love about this pie though is that it’s healthy and less than 300 calories per serving. Who doesn’t love a guilt-free dessert that you can feel good about giving your kids!
I know my niece is going to be super excited about The Pirate Fairy release! Tinker Bell is one of her favorite Disney characters next to Cinderella. I think she’s really going to love Zarina, she strikes me as a brave a fearless fairy who will be a lot of fun to watch! I’m definitely going to be picking this movie up to have on hand for when she comes over. I’ll have to make sure to always have these ingredients on hand too so I can whip up some more pies when we watch the movie! I know she’s going to love the Blue Pixie Dust and I’m going to love being able to feed her something wholesome and delicious!
- 8 Honey Graham Cracker Sheets
- 3 – 5.3 oz Chobani Coconut Greek Yogurt Cups
- 2 tbsp Jell-O Instant Cheesecake Pudding Powder
- 1/2 tsp Coconut Extract
- 1/4 cup Blue Jimmies
- 1/4 – 1/2 cup Blue Pixie Dust (Sprinkles)
- 4 – 6 tbsp Coconut Oil
- 1/4 cup Shredded Coconut
- 1 can Cold Coconut Milk (Full Fat)
- 4 tbsp Confectioners’ Sugar
- Make sure you put your Coconut Milk in the fridge overnight or at least 4 hours before making. If you don’t have time you can sub out for another whipped topping.
- Add graham crackers to a food processor and blend until fine.
- Transfer graham cracker crumbs to a medium bowl and add shredded coconut and blue jimmies. You can add some extra jimmies or sprinkles if you’d like!
- Once you’ve mixed the crumbs, sprinkles, and coconut together, create a crater in the middle of your crumb mix.
- Melt coconut oil and pour it into the crater. Mix with the crumbs until mixture until you can press some of the crumbs together and they hold their shape. If you feel the mix is too dry, add more coconut oil a tbsp at a time until you reach the desired consistency.
- Press crust mix along the bottom and sides of two 4 in springform pans, if you do not have these you can simply make bars instead of pies. To do this, evenly press the crust into the bottom of an 8 x 8 in baking dish.
- In another medium bowl, combine coconut yogurt, coconut extract, and cheesecake pudding powder.
- Evenly pour into the pie forms or baking baking pan.
- Sprinkle your Blue Pixie Dust over the top.
- Freeze for 45-60 minutes before serving.
- To make coconut whipped cream, remove the coconut milk can from the fridge. When you open it you will see that the milk has separated, you want to scoop out the white stuff on the top and place it in a stand mixer or bowl with confectioners’ sugar.
- Beat the coconut milk for 2-3 minutes until fluffy and then top the pies or bars with it.