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Almond Joy Pie
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| Almond Joy Pie Pie Filling Ingredients: | |
| 4 tbsp | butter, melted |
| 1 | egg, beaten |
| 1 tbsp | all purpose flour |
| ½ cup | granulated sugar |
| 1 ½ cups | shredded sweetened coconut |
| ¾ cup | whole milk |
| 1 tsp | vanilla bean paste, (extract will work) |
| Crust & Topping: | |
| 1 (6 oz) | Chocolate Oreo Pie Crust |
| Ghiradelli Milk Chocolate Chips, melted | |
| ½ cup | whole roasted almonds |
Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread ¼ cup almonds on the bottom of the pie crust, cover with ½ of the melted milk chocolate.
Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.
Allow to cool.
Scatter remaining ¼ cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.
Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.
Pie Filling Recipe adapted from Paula Deen’s French Coconut Pie. Almond Joy and Mounds are a trademark of Hershey and not affiliated with this blog.
Recipe uploaded with Shop'NCook for iPhone.
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