Almond Joy Pie

Like the candy bar, chocolate, almonds and coconut meld together perfectly in pie form creating a decadently sweet experience your palate will never forget! If you like Almond Joy candy bars, you'll be diggin' on this pie recipe!

Photo by Kerry J.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • PIE FILLING:

  • 4

    tablespoons butter, melted

  • 1

    egg, beaten

  • 1

    tablespoon all purpose flour

  • 1/2

    cup granulated sugar

  • 1 1/2

    cups sweetened coconut, shredded

  • 3/4

    cup whole milk

  • 1

    teaspoon vanilla bean paste (extract will work)

  • CRUST AND TOPPING:

  • 1

    (6 ounce) Chocolate Oreo Pie Crust

  • Ghiradelli Milk Chocolate Chips, melted

  • 1/2

    cup whole roasted almonds

Directions

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.

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