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| Complete Pie - Ready to Serve |
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| Slice |
A toasty coconut crust is the fabulous foundation to this creamy, chocolate, “Almond Joy” pie. The coconut
crust is followed by toasted almonds covered by rich and silky milk chocolate. If
you enjoy an “Almond Joy” candy bar, then you will be thrilled with this luscious,
delicious pie.
Ingredients
For the crust:
For the crust:
5 tablespoons unsalted butter,
softened
14 ounces (about 6 cups)
sweetened shredded coconut
(or 7 ounces sweetened and 7 ounces unsweetened)
For the filling
1/3 cup almonds, coarsely
chopped, toasted*
1 ½ cups heavy cream
12 ounces premium semi sweet
chocolate, finely chopped (I used
Scharffenberger) http://shop.scharffenberger.com/
For the garnish:
1 cup whipping cream whipped
¼ cup sliced almonds, toasted
Directions
Make the crust: Preheat the oven to
350°F. In a food processor, process butter and one-third of coconut until
mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle
remaining two-thirds coconut over mixture and combine with your fingers.
Press coconut and butter mixture into the bottom and up the sides of a 9 ½ inch pie plate Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more (on the last minute of baking, add the chopped toasted almonds). Cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 4 hours or up to 1 day. It may also be frozen and served as a frozen dessert.
Press coconut and butter mixture into the bottom and up the sides of a 9 ½ inch pie plate Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more (on the last minute of baking, add the chopped toasted almonds). Cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 4 hours or up to 1 day. It may also be frozen and served as a frozen dessert.
Garnish with piped whipping cream and
sprinkle sliced toasted almonds on top of the whipping cream.
Makes one 9½- inch pie.
Makes one 9½- inch pie.
*To
toast almonds, place in a single layer on a baking sheet and bake at 350
degrees for 3 minutes. Stir, then bake
an additional 1-2 minutes until they reach the desired toastiness.
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| Ingredients |
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| Coconut and Butter Ball |
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| Finely Chopped Milk Chocolate |
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| Toasted Almonds in Toasted Coconut Crust |
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| Whipping Cream covering chocolate |
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| Chocolate and Whipping Cream Mixed |
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| Ready to set in the fridge |
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| Set and Ready to Garnish |
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| Garnished with Whipping Cream |
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| \Garnished with Whipping Cream and Sliced, Toasted Almonds |
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