A friend was talking yesterday morning about an “Almond Joy” like pie she makes for the Holidays and I had to try to make a version! Hers was different – it had a layer of chocolate cream filling and then a coconut custard but after looking at the graham cracker crust I had on hand…I figured I could only fit one layer in 😉 So I opted for a thick layer of coconut custard! It is labor intensive but delicious! (Although I am going to try her recipe which she nicely shared with me – maybe Christmas time this year!)
The pie is like two layers. One is a creamy pie, the other is a crisp cookie on the bottom. Delicious!
Almond Joy Pie
Ingredients:
- 2/3 cup semi-sweet chocolate chips
- 2 Tbsp butter or margarine
- ½ cup toasted almonds (cooled), chopped fine
- 1 graham cracker crust or prebaked 9″ pie crust (cooled down)
- 1 2/3 cup water
- 3 Tbsp corn starch
- 14 ounce can or jar sweetened condensed milk
- ¾ cup liquid Egg Beaters or 3 large egg yolks
- 2 Tbsp butter or margarine
- 1 tsp pure vanilla or almond extract
- 1 cup sweetened flaked or shredded coconut
Directions:
In a heat safe mixing bowl add the chocolate chips and butter, melt on 30 second intervals at 50% power until just getting soft. Stir until smooth. Scrape the melted chocolate into the pie crust, gently spread across the bottom and up the sides a bit. Spread the chopped almonds on top, pressing into the chocolate gently. Set aside until fully cooled down (you can refrigerate this step).
Add the water and cornstarch to a heavy medium saucepan, whisk until smooth. Add in the milk and egg beaters, whisking in. Heat over medium heat until the custard thickens and starts to bubble. Take off the heat and add in the butter and vanilla, whisking in. Stir the coconut in. Set aside to cool down, stirring periodically to avoid a “pudding skin”.
Spread the cooled filling into the pie shell, refrigerate to chill for a couple of hours before serving.
Makes 1 pie.
~Sarah