ALMOND JOY® PUDDING PIE
A chocolate and coconut lover's dream! Made this up for a restaurant my husband worked for and customers were wanting to buy whole pies.
Provided by Autumneyes
Categories Desserts Pies No-Bake Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
- Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
- Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
- Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 59.3 g, Cholesterol 9.8 mg, Fat 13.8 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.6 g, Sodium 586.4 mg, Sugar 39.7 g
ALMOND JOY PIE
This Almond Joy Pie is pure coconut heaven! With all the sweets in our house right now, this is the one I cannot stop eating. It's one of my all-time favorites! And even though you have to use the stove a little bit, there's no actual baking required, so it's super easy to make!
Provided by Lindsay
Categories Dessert
Time 17m
Number Of Ingredients 13
Steps:
- 1. Add melted butter to oreo crumbs and mix until combined.
- 2. Press oreo mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside.
- 3. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside.
- 4. Add remaining milk, sugar, sweetened condensed milk, flaked coconut, vanilla and coconut extract to a pan and whisk over medium heat until well combined and warm.
- 5. Add the cornstarch mixture to the coconut mixture.
- 6. Bring the mixture to a boil, stirring constantly with a whisk. It will begin to thicken.
- 7. Once boiling, stir continuously for about 2 minutes, until fully thickened.
- 8. Pour mixture into crust, then refrigerate until firm.
- 9. Once pie is firm, drizzle with chocolate sauce, then sprinkle additional coconut flakes on top.
- 10. Pipe whipped cream around the edges of the pie, the sprinkle sliced almonds over pie. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 408 calories, Sugar 44.2 g, Sodium 196.9 mg, Fat 18.1 g, SaturatedFat 10.8 g, TransFat 0 g, Carbohydrate 57 g, Fiber 2.4 g, Protein 6.8 g, Cholesterol 22.5 mg
CHOCOLATE ALMOND SILK PIE
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
ALMOND JOY PIE RECIPE - (4.2/5)
Provided by lb6156
Number Of Ingredients 12
Steps:
- 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.
ALMOND JOY CHOCOLATE PIE
Found online somewhere that I don't remember so I can't give credit as appropriate. This is a decadent pie & very easy to prepare.
Provided by SusieQusie
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Crust:.
- Place crust ingredients in a food processor and pulse until mix is blended.
- Press onto bottom and up sides of a lightly buttered 9" pie plate.
- Bake 10 minutes. Remove and allow to cool completely.
- Filling:.
- Stir together sugar, cornstarch, cocoa and salt.
- Blend in milk and cook over medium heat, stirring constantly until mixture thickens.
- Remove from heat, add vanilla and candy pieces, stirring till candy is melted.
- Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set.
- Top with whipped cream when ready to serve.
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- For the chocolate shortbread crust: Pre-heat the oven to 350°F. Blend the all-purpose flour, cocoa powder, confectioners' sugar and salt in a medium bowl. Then cut in the butter with a pastry cutter or fork until the dough comes together. Press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom*, make as even as a layer as possible. Prick the dough with a fork a few times and bake for 15-20 minutes, until the edges are set. If the shell has shrunk or puffed up, use a flat bottomed measuring cup or glass to lightly press the dough back up the sides when just out of the oven. Use caution as the crust will be hot. Allow the crust to cool completely before adding the almond coconut filling.
- For the almond coconut filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream until stiff peaks, approximately 2-3 minutes. Set aside. In another bowl, whip the mascarpone cheese, confectioners' sugar, and coconut and almond extracts on medium until well combined, about 1-2 minutes. {start on low until the confectioners' sugar is blended it, then increase speed to medium}. Then add the shredded coconut and mix until it's evenly incorporated. Finally, using a spatula, fold in the whipped cream until fully combined. Evenly spread the filling into the cooled chocolate shortbread crust and add a layer of sliced almonds. Then chill in the refrigerator while you make the ganache.
- For the milk chocolate ganache: Add the chopped milk chocolate to a heatproof glass or metal bowl. Heat the cream on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is completely submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache. Let the ganache sit for a few minutes until it's mostly cool and starts to slightly thicken. Pour the ganache over the top of the almond coconut layer, using a spatula to lightly smooth the chocolate to the edges of the pie. Garnish the top of the ganache with toasted coconut**, if desired.
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- Preheat oven to 350 degrees F (or 175 degrees C), and grease a 10-inch deep dish pie plate with nonstick cooking spray. Place the pie dish onto a foil-lined baking sheet. This will prevent a mess in case anything spills over during baking.
- In a medium bowl, whisk together the sweetened condensed milk, eggs, butter, and vanilla until combined.
- Stir in the coconut, chocolate chips, and almonds, then carefully pour the batter into the prepared pie dish.
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